Pumpkin Swirl Bread

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

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 a slice.

            Cindy May                                                                          Troy, Michigan

Pumpkin Swirl Bread Recipe

Pumpkin Swirl Bread

Filling:       2 packages (8oz. each) cream cheese, softened

¼ cup sugar

1 egg

1 Tbsp. milk

Bread:        3 cups sugar

1 can (15 oz.) solid-pack pumpkin

4 eggs

1 cup canola oil

1 cup water

4 cups flour

4 tsp. pumpkin pie spice

2 tsp. baking soda

1 ½ tsp. cinnamon

1 tsp. salt

1 tsp. baking powder

1 tsp. nutmeg

½ tsp. cloves

1 cup walnuts

1 cup raisins

½ cup chopped dates

Topping:        1 cup confectioners’ sugar

¼ tsp. vanilla

2 to 3 Tbsp. 2% milk

Additional chopped walnuts

 

Preheat oven to 350 F.  Grease and flour three (3) 8×4 inch 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, baking 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 65-70 minutes or until a toothpick inserted in bread portion comes out clean.  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.        3 loaves – 16 slices each

 

(Recipe for Pumpkin Swirl Bread was on www.tasteofhome.com, 2014)