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Pumpkin Swirl Bread

by on June 29, 2009 in Breads, Quick Breads June 29, 2009 BreadsQuick Breads
5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

Pumpkin bread with a layer of sweetened cream cheese in the middle!

Ingredients

  • 1 package Cream Cheese (8 Oz.)
  • ¼ cups Granulated Sugar
  • 1 whole Large Egg, Lightly Beaten
  • 1-¾ cup All-purpose Flour
  • 1-½ cup Granulated Sugar
  • 1 teaspoon Baking Soda
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoons Salt
  • ¼ teaspoons Ground Nutmeg
  • 1 teaspoon Pumpkin Pie Spice
  • 1 cup Canned Pumpkin
  • ½ cups Butter, Melted
  • 1 whole Large Egg, Lightly Beaten
  • ⅓ cups Water

Preparation

• Combine cream cheese, sugar, and egg, mixing until well blended; set aside.

• Combine dry ingredients in large bowl

* In separate bowl, combine pumpkin, butter, egg, and water, then add to dry ingredients, mixing just until moistened. Reserve 2 cups pumpkin batter for later use.

* Pour remaining batter into greased and floured loaf pans. I use four 6 x 3.2 x 3.4 inch pans. Pour equal amounts of cream cheese mixture over each loaf, then top with equal amounts of reserved pumpkin batter. Cut through batters with knife several times for swirl effect.

• Bake at 350º for 20-25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes, remove from pan.

Notes: This bread freezes beautifully. Also, may add nuts to pumpkin batter if so desired.

7 Comments

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DessertForTwo on 1.19.2010

I made this recipe Saturday morning for breakfast. It was great-thanks! I added 1/2 tsp. of vanilla to the cream cheese mixture just for fun. I tried to make this in a 9x5x2 loaf pan…it was clearly too much batter but I had already added the cheesecake mixture so I just went with it. It took almost 1.5 hours to bake (I lowered it to 325). I definitely recommend following the instructions when it comes to pan size! Thanks again for a great recipe!

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internette on 12.22.2009

Is this one egg or two used in this recipe? I wasnt sure if the second egg was a typo.

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pattyhans on 12.15.2009

Loved it – very good!

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kellimezzo on 10.23.2009

I made this recipe last night. It is delicious! I brought a loaf into my job this morning and within ten minutes only one piece was left. The plate is now empty except for crumbs. This is definitely going into my permanent recipe collection.

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Katherine on 10.10.2009

I made this last night and it is delicious! Very moist but not too dense and the cream cheese is a wonderful complement to the pumpkin. I made two mini loafs and a larger loaf. Thanks for sharing this recipe!

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Trish Boese on 10.21.2014

I made this last night and it’s great. I added vanilla too. I made a double recipe and put it in 2 large loaf pans plus 2 small loaf pans. Next time I’d do a double recipe in 6 assorted pans; it’s great for giving away. I had to increase the baking time to a total of 1 hour at 325 for my large loaves. The cream cheese makes it rich so that’s another reason why smaller loaves would be better. Also, the cream cheese ended up sort of at the top of my loaves, so I’d reserve a little more batter and tuck the cream cheese in the middle.

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nattiesmom on 10.16.2010

Delicious! Very moist and good! I only used 1 cup of sugar and next time might even try 3/4 cups. I love it that the recipe uses butter and not oil.

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