Pumpkin Swirl Bread
Ingredients1 h 20 m servings
- In a small mixing bowl, beat cream cheese, sugar, egg and milk; set aside. In a large mixing bowl, beat sugar, pumpkin, oil, water and eggs. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in nuts, raisins and dates. Pour half of the batter into three greased and floured 8-in. x 4-in. x 2-in. loaf pans. Spoon filling over batter. Cover filling completely with remaining batter. Bake at 350 degrees F for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan and cool completely on a wire rack. Wrap in foil; refrigerate until ready to serve.
ReviewsRead all reviews 4
Relatively simple to make. A little dry and could have used more spice (surprsingly) not quite pumpkiny enough. BUT the cream swirl was delicious and saved the day!
I haven't made this yet but give it 4 stars for sounding good! I see from other reviews there is an issue with the bread being dry...with the amount of pumpkin and oil in this recipie, that sup...
I doubled the recipe because all I had was a 29 oz. can of pumpkin. Reduced the water a little to compensate for the extra pumpkin. It made two regular loaves, 16 mini loaves plus an 8x10 cake...