Recipe - Pumpkin Swirl Bread For A Fall Good Eat

Pumpkin Swirl Bread Recipe photo by Taste of Home

 

I have lots of frozen pumpkin from last year that I need to use up.  So I looked for an easy recipe to use up my stash of pumpkin and nuts.  I found this recipe on Taste of Home at http://www.tasteofhome.com/.  It is yummy!  Some of our family is allergic to cinnamon so I increased the amount of nutmeg and cloves. 

Try this and let me know how you like the recipe.

Namaste.

 

Pumpkin Swirl Bread

TOTAL TIME: Prep: 15 min. Bake: 65 min. + cooling

MAKES: 48 servings

 

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

 

• 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 teaspoons pumpkin pie spice
• 2 teaspoons baking soda
• 1-1/2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1 cup chopped walnuts
• 1 cup raisins
• 1/2 cup chopped dates

 

• OPTIONAL TOPPINGS:
• 1 cup confectioners' sugar
• 1/4 teaspoon vanilla extract
• 2 to 3 tablespoons 2% milk
• Additional chopped walnuts

Directions

1. Preheat oven to 350°. Grease and flour three 8 x 4-in. loaf pans. In a small bowl, beat filling ingredients until smooth.
2. In a large bowl, beat sugar, pumpkin, eggs, oil and water until well blended. 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.
3. Pour half of the batter into prepared pans, dividing evenly. Spoon filling over batter. Cover filling completely with remaining batter.
4. 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.
5. 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).