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My review
Pumpkin Swirl Bread
34
ELLENMARIE
"This is for a pumpkin quick bread that has cream cheese in the middle. I generally double it, and then it makes three 8 X 4 inch loaves. This recipe freezes well."
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Ingredients
1 h 35 m servings 398Original recipe yields 10 servings (1 - 9 x 3 inch loaf)
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- US
- Metric
Directions
{{model.addEditText}} Print- Blend cream cheese, 1/4 cup sugar, and 1 beaten egg. Set aside.
- Combine flour, 1 1/2 cups white sugar, baking soda, salt, and spices. Set aside.
- Combine pumpkin, butter or margarine, beaten egg, and water. Add flour mixture to pumpkin mixture, mixing just until moistened. Reserve 2 cups of the pumpkin batter. Pour the remaining batter into a greased and floured 9 x 5 inch loaf pan. Pour cream cheese mixture over pumpkin batter, and top with reserved pumpkin batter. Cut through batter several times with a knife for a swirl effect.
- Bake at 350 degrees F (175 degrees C) for 70 minutes, or until tester comes out clean. Cool in the pan for 10 minutes, and then remove from pan to cool completely.
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Reviews
Read all reviews 128156 Ratings
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Most helpful positive review
12/14/2001
I did what it suggested and doubled the recipe to make three 8" loaves. The loaves came out very moist and yummy. I would say that next time, I'll add more cinnamon or maybe just some pumpkin ...
Most helpful critical review
10/12/2002
I followed the recipe, but didn't double it. Although the tester came out clean, the bread was wet when cool -- not runny, but solid and wet. Also, I really couldn't taste the cream cheese. N...
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12/14/2001
I did what it suggested and doubled the recipe to make three 8" loaves. The loaves came out very moist and yummy. I would say that next time, I'll add more cinnamon or maybe just some pumpkin ...
12/10/2001
Excellent bread! My family loved this. I had a little trouble with the cream cheese mixture. Mine seemed "runny". I think it may have been the size of the egg. Next time I'll be sure to use a sm...
9/10/2002
My husband really liked this..he requested more as soon as the loaf was done...it was very moist but a bit heavy...next time I will make two smaller loaves instead of one huge one! Also tried t...
3/13/2002
Excellent bread! My family went crazy over it. It tastes just like a pumpkin roll, but it's so much easier to make.
10/12/2002
I followed the recipe, but didn't double it. Although the tester came out clean, the bread was wet when cool -- not runny, but solid and wet. Also, I really couldn't taste the cream cheese. N...
11/8/2002
I served this at a pot luck breakfast and it was gone in five minutes. The next time I was invited, everyone requested that I make two loaves instead of one! It's delicious!
11/30/2001
This bread is very moist and wonderful. It has now replaced pumpkin pie as the family's "traditional" favorite. Still can't figure out how to get that swirl going, though!
5/9/2002
I started smelling it burn after 60 mins of cooking. It was not done in the middle and burnt around the bottom and edges. My pan size was correct, and my oven is calibrated. This is an expens...
8/19/2002
This bread was fragrant and easy on the eyes- however, mine took substantially longer to bake then the recipe indicated (try two hours). It tasted fine, but the cream cheese center was especiall...