Reviews for Pumpkin Swirl Bread
This recipe turned out great for me! I ended up using Libby's Pumpkin Pie Mix, with the added spices, rather than just the pumpkin puree, but I thought it was great!. It was just delicious. The only thing I didn't like was that I had to use 3 seperate bowls! Lots of clean up...but worth it in the end!
Tastes really good, but mine did not have any swirl at all. I think the swirl would have given a more cream cheese flavor if it wasn't all blended into the pumpkin. I am going to make this again, but just layer it without swirling it together and see if it comes out better. My husband wants me to make this so he can take it to work to share with everyone.
Came out very moist and delicious. Would recommend Keeping more of the batter (three cups) for covering the top.
I was not impressed at all with this recipe. I won't make it again.
my hubby didn't care for these
WOW ! This recipe is perfectly wonderful. I made it just like it was written but added some nutmeg and cloves in addition to the cinnamon. It baked up beautifully but took about 10 minutes more than what was written. I just kept checking it. I was a little nervous about how runny the cream cheese was and the fact it really did not layer, but I did some swirling with knife as directed. I love this recipe. I will be making this a lot.
This is really only a 3 for presentation because it tastes great! My co-workers love it and want the recipe. Thankfully they don't know how it's supposed to look. I couldn't get the swirl and I was really looking forward to seeing it. I used an 8 x 4 bread pan and I think that was part of the problem. It took almost 90 minutes to bake and even then I think it was still too moist in the middle, but the edges were starting to get too brown so I took it out anyway. It's really moist, really dense, super rich and mighty tasty, just looks like a train wreck.
This is the best pumpkin bread recipe I have tried. It is very moist. The whole loaves freeze very well also.
Easily a 5 star with some changes... substituted 1 1/2 c white sugar for 1 c. white sugar and1/2 c brown sugar... substituted 1/2 c butter for 1/4 c butter and 1/4 c apple butter... substituted 1/2 c. water for 1/4 c cider. Added 1/2 t vanilla and 1/2 t of lemon juice to cream cheese mixture. Made 18 muffins baked for 30 min.
Made this and it was amazing. My husband loved it. Easy to make. This is a must try recipe.
This was EXCELLENT. It turned out perfect and it tasted like pumpkin cheesecake with the cream cheese swirls in it. A tip to get the swirl effect - don't just run your knife through it, that won't do anything. I took a butter knife and kind of churned the layered batter around from one end of the pan to the other. I will be posting pictures since mine turned out pretty nice!
I made it into muffins, the texture is fabulous, perfectly moist, however, I had the same problem as some others, the cream cheese didn't have much flavor. Will add some extra sugar, lemon and cinnamon to the cream cheese portion to give it a little more distinct flavor next time. I will also add some pumpkin pie spice to the pumpkin, it could stand a lot more. Nice hearty comfort food muffin.
This bread was fabulous! We made one loaf for girls night and another for the guys. It got rave reviews from both groups. Great pumpkin flavor, very moist on the inside with a nice crisp outside. Yummm.
This bread is fabulous. I've already had many request for the recipe. So easy to make.
It's pretty good, not as good as a pumpkin roll but so much easier to make.
WOW WOW WOW!!! @_@ This bread turned out really great! I really enjoy pumpkin/cream cheese paired together, and this recipe is much lower in fat than my favorite coffee chain's pumpkin-cream cheese muffins too.... I might try using a tad more cinnamon or adding vanilla to the cream cheese swirl. ;)
I got lucky after Christmas and scored a 29 oz can sweet potatoe pie filling for 40 cents! I made this bread with it and it was delish!!I doubled recipe- I cut sugar down because sugar was in filling and omitted 1/3 c water - because my canned filling was a bit watery. So moist!! Glad I found this recipe! I didn't know what the heck I was going to do with that can! You can't buy a soda for 40 cents!
Exactly what I was looking for! I baked mine with my son for Boy Scouts. We used a mini loaf pan & baked for about 27min. It was PERFECT & A BIG HIT! Only problem was I didn't make enough.
I made this as directed and it turned out to be delicious! I also made a low-carb/low sugar version that turned out just as good! For the cream cheese mix, I substituted Splenda (granulated) for the sugar and used neufchatel cream cheese. For the pumpkin bread, I substituted 1 cup of almond flour for 1 cup regular flour; and used 1 cup of Truvia and 1/2 cup of Splenda instead or regular sugar. I also used a full can of pumpkin puree (14 oz) and doubled the amount of cinnamon and nutmeg. The texture was a little more coarse than the regular recipe, but I was so happy with how this low carb/low-sugar version came out and I will definitely make it again!
Excellent recipe but I changed the measurements on a couple of ingredients; for the cream cheese mixture, I increased sugar to 1/2 cup and added 1 tsp vanilla. For the bread batter, I used 1/3 cup milk instead of water. And I used pumpkin pie spice instead of the spices called for. I used a parchment sleeve in a 9 x 5 loaf pan and baked it for approximately 80 minutes. Some of the cheese mixture was on top of the batter after I swirled it through and I wondered how it would bake. OMG, the loaf was soooooooo good. I'll make this bread again and again. Excellent recipe!
I made muffins that turned out great!
Soo good and moist!! Love this recipe and would recommend it to anyone.
This is an amazingly easy, moist bread. I threw my other pumpkin bread recipes away. I have already gotten several orders for holiday sales.
This was so YUMMY! Made it several times and have made it just as a pumpkin bread without cream cheese too.
I absolutely love this recipe and this bread! Everyone in my family loves it(which is not an easy task)..I have sent it along to people across the United States, so hopefully more people can enjoy it just as much! My only suggestions would be that the bake time is definitely up in the air depending on moisture and elevation of location, also I unfortunately swirled too much the 1st time, so I didn't have a pretty ribbon, but I still had a very moist pumpkin bread! this will definitely be a fave for a long time to come!
I have made this bread several times and followed the recipe as written. This is a wonder bread to usher in the Fall season (even though I live in Northeast Texas and seasons mean nothing to us here). I did find that my best results allowed the bread to sit for several hours, perhaps overnight to cool completely. It is extremely moist and delicious.
Very easy to make...had all ingredients on hand except cream cheese...Everyone LOVED it.
Delicious! I creamed the butter and sugar like my banana bread recipe. I also had some zucchini on hand so I added about 1 cup in addition to all other ingredients. The recipe made 18 muffins and a small Pyrex rectangle. A fantastic alternative to pumpkin pie!
I doubled the recipe and used 3 smaller pans. VERY moist!
Absolutely incredible recipe! I didn't change a thing :-)
My boyfriend has never raved so much about a bread! It was great, and the cooking temps/time were right on, which was great. The only suggestion I have is to go ahead and double the recipe... if not you end up with leftover batter and filling, but not enough to merit getting a muffin pan dirty. I filled my 9x5 pan too full to try not to waste it hoping it wouldn't raise too much, but it did raise well and overflowed the bread pan! I also changed it a little, using only a few tblsp of neufchatel cheese and 6 oz. of vanilla greek yogurt instead of the cream cheese and I put pecans on top. The pecans sunk into the cream cheese filling, but it was still amazing. I will make again soon.
Wonderful bread! Used exact recipe, except my own pumpkin pie spice mix + cinnamon
Excellent recipe! I had never baked dessert bread before, and this was easy and came out beautifully. The bread was perfectly moist and the cream cheese swirls were such a perfect addition. The entire loaf disappeared at the office! I will make it again for certain. I did use pumpkin pie spice alone which was perfect.
Really tasty! Even with a few healthy substitutes (half whole wheat flour, 1/3 cup less sugar, and 1/4 c greek yogurt, 1/4 cup butter) it still tasted great!
i saw quite a few failed reviews. this was my very first try at a bread, first try with sweetened cream cheese, first try with a homemade pumpkin puree and it was an unbelievable success. the only thing that went wrong was that i did not have an electric mixer for the sugar eggs and cream cheese. for some reason i thought putting raw egg in the microwave was a good idea and every now and then in a few bites you could taste a hint of egg in the bread. thanks for helping me with my first pumpkin/bread/baking adventure!
Delish!! I made it into 18 cupcakes and they turned out great. The only thing I changed was I only added 1 cup of sugar. It would have been too much if I had added all of it. I will definately be making these again soon. My husband complained that I hadn't made a double batch.