Name: Pumpkin Swirl Bread
Prep time: 25 min
Cook time: 25 min
Yield: 3
Ingredients: 2 packages (8 ounces each) cream cheese, softened -; 1/4 cup sugar -; 1/4 cup 2% milk -; 1 large egg, room temperature -; PUMPKIN BREAD: -; 3 cups sugar -; 1 can (15 ounces) solid-pack pumpkin -; 4 large eggs -; 1 cup canola oil -; 1 cup water -; 4 cups all-purpose flour -; 4 teaspoons pumpkin pie spice -; 2 teaspoons baking soda -; 1-1/2 teaspoons ground cinnamon -; 1 teaspoon salt -; 1 teaspoon baking powder -; 1 teaspoon ground nutmeg -; 1/2 teaspoon ground cloves -; 1 cup chopped walnuts -; 1 cup raisins -; 1/2 cup chopped dates -; OPTIONAL TOPPINGS: -; 1 cup confectioners' sugar -; 1/4 teaspoon vanilla extract -; 2 to 3 tablespoons 2% milk -; Additional chopped walnuts -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Pumpkin Swirl Bread

1. 2 packages (8 ounces each) cream cheese, softened -

2. 1/4 cup sugar -

3. 1/4 cup 2% milk -

4. 1 large egg, room temperature -

5. PUMPKIN BREAD: -

6. 3 cups sugar -

7. 1 can (15 ounces) solid-pack pumpkin -

8. 4 large eggs -

9. 1 cup canola oil -

10. 1 cup water -

11. 4 cups all-purpose flour -

12. 4 teaspoons pumpkin pie spice -

13. 2 teaspoons baking soda -

14. 1-1/2 teaspoons ground cinnamon -

15. 1 teaspoon salt -

16. 1 teaspoon baking powder -

17. 1 teaspoon ground nutmeg -

18. 1/2 teaspoon ground cloves -

19. 1 cup chopped walnuts -

20. 1 cup raisins -

21. 1/2 cup chopped dates -

22. OPTIONAL TOPPINGS: -

23. 1 cup confectioners' sugar -

24. 1/4 teaspoon vanilla extract -

25. 2 to 3 tablespoons 2% milk -

26. Additional chopped walnuts -

How to cook deliciously - Pumpkin Swirl Bread

1. Stage

Preheat oven to 350°. Grease and flour three 8x4-in. loaf pans. Line the bottom of each pan with parchment; grease the papers. In a small bowl, beat the first 4 ingredients until smooth.

2. Stage

In a large bowl, beat sugar, pumpkin, eggs, oil and water until well blended. In another bowl, whisk the flour, pie spice, baking soda, cinnamon, salt, baking powder, nutmeg and cloves; gradually beat into pumpkin mixture. Stir in walnuts, raisins and dates.

3. Stage

Pour half of the batter into prepared pans, dividing evenly. Spoon filling over the batter to within 1/2 inch of sides of pans; cut through filling with a knife to swirl. Cover the filling completely with the remaining batter; cut through batter again to swirl.

4. Stage

Bake until a toothpick inserted in bread portion comes out clean, 65-70 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely.

5. Stage

If desired, in a small bowl, mix confectioners’ sugar, vanilla and enough milk to reach a drizzling consistency. Drizzle over bread; sprinkle with walnuts. Cut into slices. Refrigerate leftovers.