Pumpkin Swirl Bread Recipe - Allrecipes.com
Pumpkin Swirl Bread Recipe
  • READY IN ABOUT hrs

Pumpkin Swirl Bread

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 1 - 9 x 3 inch loaf Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr 10 mins
  • READY IN

    1 hr 35 mins

Directions

  1. Blend cream cheese, 1/4 cup sugar, and 1 beaten egg. Set aside.
  2. Combine flour, 1 1/2 cups white sugar, baking soda, salt, and spices. Set aside.
  3. 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.
  4. 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.
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Reviews More Reviews

Most Helpful Positive Review
Sep 11, 2003

I did what it suggested and doubled the recipe to make three 8" loaves. The loaves came out very moist and yummy. I would say that next time, I'll add more cinnamon or maybe just some pumpkin pie spice. I'll also add walnuts. I think this would be a great pumpkin nut bread. Thanks!

 
Most Helpful Critical Review
Aug 23, 2003

I followed the recipe, but didn't double it. Although the tester came out clean, the bread was wet when cool -- not runny, but solid and wet. Also, I really couldn't taste the cream cheese. Not sure what happened here. Maybe it needed to bake longer, but I didn't want the outside to burn.

 
Apr 14, 2003

Excellent bread! My family loved this. I had a little trouble with the cream cheese mixture. Mine seemed "runny". I think it may have been the size of the egg. Next time I'll be sure to use a small egg. Otherwise, wonderful and it's a keeper!

 
May 17, 2003

My husband really liked this..he requested more as soon as the loaf was done...it was very moist but a bit heavy...next time I will make two smaller loaves instead of one huge one! Also tried the recipe substituting half of the white flour with whole wheat flour, eggbeaters instead of eggs and lowfat creamcheese, it was still yummy!

 
Apr 14, 2003

Excellent bread! My family went crazy over it. It tastes just like a pumpkin roll, but it's so much easier to make.

 
Apr 14, 2003

This bread is very moist and wonderful. It has now replaced pumpkin pie as the family's "traditional" favorite. Still can't figure out how to get that swirl going, though!

 
Apr 14, 2003

I served this at a pot luck breakfast and it was gone in five minutes. The next time I was invited, everyone requested that I make two loaves instead of one! It's delicious!

 
Apr 14, 2003

I started smelling it burn after 60 mins of cooking. It was not done in the middle and burnt around the bottom and edges. My pan size was correct, and my oven is calibrated. This is an expensive loaf to make, and dirties up a lot of dishes for a failed result.

 

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Nutrition

  • Calories
  • 398 kcal
  • 20%
  • Carbohydrates
  • 54.6 g
  • 18%
  • Cholesterol
  • 91 mg
  • 30%
  • Fat
  • 18.3 g
  • 28%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 5.6 g
  • 11%
  • Sodium
  • 447 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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