Once Upon A Little Farm

A Glimpse Into Our Country Life

Pumpkin Swirl Bread

on October 14, 2012

This recipe makes 3 loaves. I sliced all 3 up and put them on a tray for coffee hour after worship at church this morning. A loaf also makes a great gift – all wrapped up in aluminum foil with a gift tag.  The bread must be kept refrigerated though, due to the luxurious swirl in the middle!

Here’s What You Will Need:

FILLING:

  • 2 packages (8 oz. each) cream cheese, softened
  • 1/4 cup sugat
  • 1 egg
  • 1 Tbsp. milk

BREAD:

  • 3 cups sugar
  • 1 can (15 oz.) solid-pack pumpkin
  • 1 cup canola oil
  • 1 cup water
  • 4 eggs
  • 4 cups all-purpose flour
  • 4 tsp. pumpkin pie spice
  • 2 tsp. baking soda
  • 1-1/2 tsp. ground cinnamon
  • 1 tsp. baking powder
  • 1 tsp. ground nutmeg
  • 1 tsp. salt
  • 1/2 tsp. ground cloves
  • 1 cup chopped walnuts
  • 1 cup dried cranberries
  • 1/2 cup raisins

Here’s What You Do:

  1. In a small bowl, beat cream cheese, sugar, egg and milk.  Set aside.
  2. In a large bowl, beat sugar, pumpkin, oil, water, and eggs.
  3. Combine the dry ingredients in yet another bowl.  Gradually add this to pumpkin mixture and mix well.  Stir in in the nuts, cranberries, and raisins.
  4. Pour half of the batter into three greased and floured 8 in. x 4 in. loaf pans.  Spoon filling over batter – in a strip down the middle.  Cover filling completely with remaining batter.
  5. Bake at 350 degrees for 65 – 70 minutes or until a toothpick inserted near the center comes out clean.  Cool before removing from pans.  Slice and serve or wrap in foil.  Refrigerate until serving.

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