Pumpkin Swirl Bread

INGREDIENTS: filling

  • 2 packages (8 ounces each) cream cheese, softened
  • 1/4 cup sugar
  • 1 egg
  • 1 Tbsp milk

INGREDIENTS: bread

  • 3 cups sugar
  • 1 can (15 ounces) solid-pack pumpkin
  • 4 eggs
  • 1 cup canola oil
  • 1 cup water
  • 4 cups all-purpose flour
  • 4 tsp pumpkin pie spice
  • 2 tsp baking soda
  • 1-1/2 tsp ground cinnamon
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1 cup chopped walnuts
  • 1 cup raisins
  • 1/2 cup chopped dates

OPTIONAL TOPPINGS

  • 1 cup confectioners’ sugar
  • 1/4 tsp vanilla extract
  • 2 to 3 Tbsp 2% milk
  • Additional chopped walnuts

METHOD

  1. Preheat oven to 350F. Grease and flour three 8 × 4-inch loaf pans.
  2. In a small bowl, beat filling ingredients until smooth.
  3. In a large bowl, beat sugar, pumpkin, eggs, oil and water until well blended.
  4. In another bowl, whisk flour, pie spice, soda, cinnamon, salt, baking powder, nutmeg and cloves; gradually beat into pumpkin mixture. Stir in walnuts, raisins and dates.
  5. Pour half of the batter into prepared pans, dividing evenly. Spoon filling over batter. Cover filling completely with remaining batter.
  6. Bake for 65 to 70 minutes or until a toothpick inserted in bread portion comes out clean.
  7. Cool 10 minutes before removing from pans to wire racks to cool completely.
  8. Wrap in foil; refrigerate until serving.
  9. 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. 

YIELD: 3 loaves (16 slices each)

Posted on September 9, 2015 and filed under breads, muffins & scones.