PUMPKIN SWIRL BREAD
This is for a pumpkin quick bread that has cream cheese in the middle. I generally double it, and then it makes three 8 X 4 inch loaves. This recipe freezes well.
Provided by ELLENMARIE
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h35m
Yield 10
Number Of Ingredients 13
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.
Nutrition Facts : Calories 398.2 calories, Carbohydrate 54.6 g, Cholesterol 86.2 mg, Fat 18.3 g, Fiber 1.4 g, Protein 5.6 g, SaturatedFat 11.2 g, Sodium 447.3 mg, Sugar 36 g
PUMPKIN SWIRL BREAD
This combination of pumpkin, nuts and dates makes a delicious, golden pumpkin cream cheese bread. The surprise inside-a rich creamy swirl-is like a luscious layer of cheesecake in each slice. -Cindy May, Troy, Michigan
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 1h30m
Yield 3 loaves (16 slices each).
Number Of Ingredients 27
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.
Nutrition Facts : Calories 189 calories, Fat 8g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 132mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
PUMPKIN SWIRL BREAD
A moist and flavorful pumpkin loaf with raisins, walnuts, and a sweet cream cheese filling.
Provided by Katerina | Easy Weeknight Recipes
Categories Bread
Time 2h30m
Number Of Ingredients 16
Steps:
- Preheat oven to 350˚F.
- Generously grease and flour a 9x5-inch nonstick loaf pan; set aside.
- In a large bowl beat pumpkin, sugars, 3 egg whites, milk, and oil until well incorporated.
- In a separate bowl whisk together flour, baking powder, pie spice, salt, and nutmeg; slowly beat flour mixture into the pumpkin mixture. Beat until completely combined.
- Stir in walnuts and raisins.
- In a separate bowl combine cream cheese, 2 tablespoons sugar, and 1 egg white; beat until completely blended and smooth. Make sure the cream cheese is softened beforehand.
- Spoon half of pumpkin batter into previously prepared loaf pan.
- Spoon cream cheese filling over the batter.
- Top with remaining pumpkin batter.
- Bake for 65 to 75 minutes, or until toothpick inserted in the center comes out clean.
- Remove from oven and cool in pan for 10 minutes.
- Remove from pan and transfer to a wire rack to cool completely.
- Wrap in foil.
- Refrigerate until ready to serve.
Nutrition Facts : ServingSize 1 slice, Calories 269 kcal, Carbohydrate 39 g, Protein 4 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 16 mg, Sodium 168 mg, Fiber 1 g, Sugar 22 g
CHOCOLATE-PUMPKIN SWIRL BREAD WITH MARMALADE BUTTER
Steps:
- For the marmalade butter: Mix the butter, marmalade, orange zest and sea salt together in a bowl until smooth. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Remove from the refrigerator 15 minutes before serving.
- For the swirl bread: Preheat the oven to 350 degrees F. Brush a 9-by-5-inch loaf pan with butter, or spray with nonstick spray; set aside.
- Combine the flour, baking soda, pumpkin pie spice, baking powder and fine salt in a medium bowl.
- Place the sugar and oil in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until well combined (it'll look like wet sand), about 1 minute.
- Turn the mixer to medium speed and add the eggs, one at a time, beating well after each addition. Reduce the speed to low, add the pumpkin puree and vanilla extract, and mix until just combined, about 30 seconds. Stop the mixer and scrape down the sides of the bowl and the paddle. Add the flour mixture, and mix until just combined.
- Remove the bowl from the mixer and drizzle the melted chocolate evenly over the batter.
- Using a rubber spatula, fold the chocolate into the batter until it's just swirled in. (Be careful not to fully incorporate the chocolate into the batter--you want a marbled effect.)
- Pour the batter into the prepared loaf pan and spread it into an even layer. Bake until the bread is browned on top and a toothpick inserted into the center comes out with a few moist crumbs attached, 50 to 60 minutes. Let cool in the pan on a wire rack for 10 minutes. Remove from pan and let cool another 10 minutes before slicing. Serve with the marmalade butter.
PUMPKIN SWIRL BREAD
A sweet treat that we created for the holidays, the base recipe was taken from a local newspaper article and then changed to suit our tastes. Want to view Nutritional Values.
Provided by coffee31807
Categories Quick Breads
Time 1h40m
Yield 16 , 16 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 189.3, Fat 9.8, SaturatedFat 3.3, Cholesterol 38.8, Sodium 313.4, Carbohydrate 21.8, Fiber 0.9, Sugar 10.4, Protein 3.9
PUMPKIN SWIRL BREAD
Make and share this Pumpkin Swirl Bread recipe from Food.com.
Provided by nonnie4sj
Categories Quick Breads
Time 1h30m
Yield 2 loaves
Number Of Ingredients 15
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.
Nutrition Facts : Calories 3579.1, Fat 167.9, SaturatedFat 46, Cholesterol 641.7, Sodium 2251.5, Carbohydrate 481.3, Fiber 7.8, Sugar 296.4, Protein 48.5
PUMPKIN BREAD WITH NUTELLA SWIRL
A family favorite during the holidays! It's easy, flavorful and reminds me of the Nutella sandwiches from childhood. One bite and you know the holidays are near.-Elizabeth Curcio, Oak Ridge, New Jersey
Provided by Taste of Home
Time 45m
Yield 4 mini loaves (6 slices each).
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Grease four 5-3/4x3x2-in. loaf pans., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and pumpkin. Combine the flour, cinnamon, baking powder, baking soda, ginger, cloves and salt; gradually beat into pumpkin mixture until blended., Transfer 1/2 cup batter to each prepared pan. Drizzle 1 tablespoon Nutella over batter. Repeat layers; cut through batter with a knife to swirl. Bake 30-35 minutes or until a toothpick inserted in center comes out clean., Cool in pans 10 minutes before removing to a wire rack. Cool completely.
Nutrition Facts : Calories 138 calories, Fat 6g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 162mg sodium, Carbohydrate 20g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
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