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Pumpkin Swirl Bread recipe

Sour cream and cream cheese combine fora delightful white swirl in this pumpkin bread.

Recipe: Pumpkin Swirl Bread

Filling Ingredients:1 cup sour cream
1/4 cup granulated sugar
4 ounces cream cheese, softened
1 large egg
Bread Ingredients:3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 2/3 cups granulated sugar
1 cup vegetable oil
1/3 cup water
1 (15-ounce) can cooked pumpkin
4 large eggs

  • Heat oven to 350°F (175°C). Greaseand flour 2 (9 x 5-inch) loaf pans. Set aside.
  • Combine all filling ingredients in smallmixer bowl. Beat at medium speed, scraping bowl often, untilwell mixed (1 to 2 minutes). Set aside.
  • Combine flour, baking soda, cinnamon,salt, ginger and nutmeg in small bowl.
  • Combine 2 2/3 cup sugar, oil, water, pumpkinand 4 eggs in large mixer bowl. Beat at low speed, scraping bowloften, until smooth (1 to 2 minutes). Continue beating, graduallyadding flour mixture and scraping bowl often, until well mixed(2 to 3 minutes).
  • Spoon 1/4 (about 2 cups) pumpkin batterinto each prepared loaf pan. Carefully spread half of fillingmixture over batter in each pan; top each with half of remainingpumpkin batter. Pull knife or spatula through batter and fillingto create swirl effect.
  • Bake for 65 to 70 minutes or until toothpickinserted in center comes out clean. Cool 10 minutes; remove frompans. Cool completely.

    Makes 24 servings (two 9 x 5-inch loaves).

    Nutrition Facts (1 serving): Calories:300, Fat: 14 g, Cholesterol: 55 mg, Sodium: 190 mg, Carbohydrates:41 g, Dietary Fiber: 1 g, Protein: 4 g.

    Pumpkin Swirl Quick Bread: Daily Bread #25

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