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Pumpkin Swirl Bread

in Diana's Recipe Book

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(total ratings: 2)
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Servings: Makes 24 servings (two 9x5-inch loaves)
Sour cream and cream cheese combine for a delightful white swirl in this pumpkin bread.

Filling Ingredients:
1 cup sour cream
1/4 cup granulated sugar
4 ounces cream cheese, softened
1 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 100% pure pumpkin
4 eggs

Heat oven to 350ºF (180ºC). Grease and flour 2 (9x5-inch) loaf pans. Set aside.

Combine all filling ingredients in small mixer bowl. Beat at medium speed, scraping bowl often, until well mixed (1 to 2 minutes). Set aside.

Combine flour, baking soda, cinnamon, salt, ginger and nutmeg in small bowl.

Combine 2 2/3 cups sugar, oil, water, pumpkin and 4 eggs in large mixer bowl. Beat at low speed, scraping bowl often, until smooth (1 to 2 minutes). Continue beating, gradually adding flour mixture and scraping bowl often, until well mixed (2 to 3 minutes).

Spoon 1/4 (about 2 cups) pumpkin batter into each prepared loaf pan. Carefully spread half of filling mixture over batter in each pan; top each with half of remaining pumpkin batter. Pull knife or spatula through batter and filling to create swirl effect.

Bake for 65 to 70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely.

Makes 24 servings (two 9x5-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

Source: Land O'Lakes
Date: October 26, 2003


Reviewer: Izzy
I've made this recipe for the last couple of years. It's a big hit at Halloween and Thanksgiving. Can even be served at breakfast.

Reviewer: Colleen
I have made this recipe several times in the past and it was a huge success. In fact I am making it right now.


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