Friday, October 17, 2014

Pumpkin Swirl Bread

Fall baking is still taking place in this household. I love fall. And all things pumpkin. After I made a loaf of Wheat Pumpkin Bread a few weeks ago, I thought that the only thing that could make the recipe better was a delicious cream cheese swirl.

Naturally, I had to make it. And it was even more delicious! You may prefer to pour half the batter in the loaf pan, then add the cream cheese mixture, followed by the other half of the batter, so that the cream cheese is in the center. And that would be delicious too. I thought that the swirl looked pretty :)

I literally thought I dreamed up this cream cheese swirl. Apparently cream cheese, sugar, and vanilla are pretty standard ingredients for this sort of thing.

Pumpkin Swirl Bread


3/4 cup brown sugar
1/4 cup olive oil
2 eggs
3/4 cup canned pumpkin
1/4 cup water
1 1/2 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt

Cream Cheese Swirl

4 ounces cream cheese, softened
2 tablespoons sugar
1 teaspoon vanilla


Preheat the oven to 350* and grease a 9" x 5" loaf pan with cooking spray. In a mixing bowl, beat the eggs. Add the remaining wet ingredients and mix well. In a small mixing bowl, combine the dry ingredients. Once incorporated, slowly add the dry mixture to the wet mixture. Pour the batter in the loaf pan. In a separate bowl, cream the cream cheese, sugar, and vanilla until smooth. Evenly distribute the cream cheese mixture over the bread batter. With a knife, gently swirl the cream cheese mixture and the batter. Bake for 35-45 minutes, or until an inserted toothpick comes out clean.

I hope all of you have a wonderful weekend!
What are your plans?

No comments:

Post a Comment

Feel free to leave a comment; I'd love to hear from you!