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