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Pumpkin Swirl Bread

Pumpkin Swirl Bread

  • Prep

    15 m
  • Cook

    1 h 10 m
  • Ready In

    1 h 35 m
ELLENMARIE

ELLENMARIE

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 {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

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  • Calories:
  • 398 kcal
  • 20%
  • Fat:
  • 18.3 g
  • 28%
  • Carbs:
  • 54.6g
  • 18%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 447 mg
  • 18%

Based on a 2,000 calorie diet

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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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

BANSREEPARIKH
60

BANSREEPARIKH

9/11/2003

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!

Lindy505
48

Lindy505

4/14/2003

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!

CALICOOKIN
41

CALICOOKIN

5/17/2003

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!

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