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Pumpkin Swirl Bread

By: Cindy May

"This combination of pumpkin, nuts and dates makes a flavorful bread with a beautiful golden look. The surprise inside-- a rich creamy swirl-- is almost like a luscious layer of cheesecake in each slice."

Rate/Review | Read Reviews (4)

Prep Time:
15 Min

Cook Time:
1 Hr 5 Min

Ready In:
1 Hr 20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 48 servings

Ingredients

FILLING:
2 (8 ounce) packages cream cheese, softened
1/4 cup sugar
1 egg
1 tablespoon milk
BREAD:
3 cups sugar
2 cups canned or cooked pumpkin
1 cup vegetable oil
1 cup water
4 eggs
4 cups all-purpose flour
4 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground nutmeg
1 teaspoon salt
1/2 teaspoon ground cloves
1 cup chopped walnuts
1 cup raisins
1/2 cup chopped dates

Directions

In a small mixing bowl, beat cream cheese, sugar, egg and milk; set aside. In a large mixing bowl, beat sugar, pumpkin, oil, water and eggs. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in nuts, raisins and dates. Pour half of the batter into three greased and floured 8-in. x 4-in. x 2-in. loaf pans. Spoon filling over batter. Cover filling completely with remaining batter. Bake at 350 degrees F for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan and cool completely on a wire rack. Wrap in foil; refrigerate until ready to serve.