Pumpkin Swirl Bread Food

PUMPKIN SWIRL BREAD

Steps:

• Preheat oven to 350°. Grease and flour three 8x4-in. loaf pans. In a small bowl, beat filling ingredients until smooth., In a large bowl, beat sugar, pumpkin, eggs, oil and water until well blended. In another bowl, whisk flour, pie spice, soda, cinnamon, salt, baking powder, nutmeg and cloves; gradually beat into pumpkin mixture. Stir in walnuts, raisins and dates., Pour half of the batter into prepared pans, dividing evenly. Spoon filling over batter. Cover filling completely with remaining batter., 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. Wrap in foil; refrigerate until serving., Just before serving, if desired, in a small bowl, mix confectioners' sugar, vanilla and enough milk to reach a drizzling consistency. Drizzle over bread; sprinkle with walnuts.

PUMPKIN SWIRL BREAD

Steps:

• Blend cream cheese, 1/4 cup sugar, and 1 beaten egg. Set aside.
• Combine flour, 1 1/2 cups white sugar, baking soda, salt, and spices. Set aside.
• Combine pumpkin, butter or margarine, beaten egg, and water. Add flour mixture to pumpkin mixture, mixing just until moistened. Reserve 2 cups of the pumpkin batter. Pour the remaining batter into a greased and floured 9 x 5 inch loaf pan. Pour cream cheese mixture over pumpkin batter, and top with reserved pumpkin batter. Cut through batter several times with a knife for a swirl effect.
• Bake at 350 degrees F (175 degrees C) for 70 minutes, or until tester comes out clean. Cool in the pan for 10 minutes, and then remove from pan to cool completely.

PUMPKIN SWIRL BREAD

Steps:

• Heat oven to 350°F
• Grease and flour 2 (9x5-inch) loaf pans.
• Set aside.
• Combine all filling ingredients in small bowl.
• Beat at medium speed, scraping bowl often, until well mixed.
• Set aside.
• Combine flour, baking soda, cinnamon, salt, ginger and nutmeg in small bowl.
• Combine 2 2/3 cups sugar, oil, water, pumpkin and 4 eggs in large bowl.
• Beat at low speed, scraping bowl often, until smooth.
• Continue beating, gradually adding flour mixture and scraping bowl often, until well mixed.
• Spoon 1/4 (about 2 cups) pumpkin batter into each prepared loaf pan.
• Carefully spread half of filling mixture over batter in each pan; top each pan evenly with remaining pumpkin batter.
• Pull knife or spatula through batter and filling to create swirl effect.
• Bake for 65 to 70 minutes or until toothpick inserted in center comes out clean.
• Cool 10 minutes; remove from pans.
• Cool completely.

PUMPKIN SWIRL BREAD

Steps:

• Blend cheese, stevia and 1st egg well. Set aside.
• Sift together dry ingredients.
• Combine pumpkin, margarine, 2nd egg, and water; mix well.
• Add dry ingredients; mix just until moistened.
• Reserve 2 cups pumpkin batter.
• Pour rest of batter into 8 X 5 inch pan, which has been pammed and bottom lined with pammed wax paper.
• Spread creamed cheese mixture over pumpkin batter in pan; top with reserved batter.
• Cut through with knife for swirl effect.
• Bake at 350 for 70 minutes, or until tooth pick comes out clean.
• Cool in pan for 10 minutes.
• Finish cooling on wire rack.

PUMPKIN SWIRL BREAD

Steps:

• Combine dry ingredients.
• Add combined pumpkin, margarine, egg and water, mixing until moistened.
• Reserve 2 cups batter.
• Pour remaining into a greased and floured bundt pan.
• Pour cream cheese filling over pumpkin batter.
• Top with reserved pumpkin batter.
• Cut through batters with a knife several times for a swirled effect.
• Bake at 350 degrees for 1 hour and 10 minutes.

CINNAMON SWIRL PUMPKIN YEAST BREAD

Steps:

• First, make sure your yeast is active: combine the water, tablespoon of sugar, and the yeast, stir, and set aside until you see it begin to foam. Your yeast is alive, so proceed.
• Add the remaining ingredients except for 1/2 cup of the flour and those for the filling. Thoroughly combine your dough and knead using your preferred method: a bread machine "dough" setting, your trusty stand mixer, or your own hands. Whatever method you choose, you're done kneading when the dough is springy and smooth to the touch. If it's a bit sticky, add that reserved 1/2 cup of flour a bit at a time until the stickiness goes away. If it seems a bit dry/clumpy, you can add water by the tablespoon until the dough is more elastic.
• Place the dough in a greased bowl and cover with plastic wrap or a towel, then set aside to rise in a warm place for 60 minutes.
• Prep your swirl filling by combining the sugar and cinnamon in a small bowl.
• Make your swirl! Retrieve that risen dough, then roll it to a rectangular shape using a rolling pin. Spread the cinnamon-sugar over the rectangle leaving a thin border around all edges. Roll the bread up like a jelly roll to create the swirl, then tuck under the left and right sides to seal the edges.
• Place the rolled dough seam-side down in a greased loaf pan and allow it to rise for another 60 minutes, or until the loaf rises above the lip of the loaf pan.
• Preheat your oven to 350 degrees and bake the loaf for 45-55 minutes until done.