Best Chocolate Pumpkin Swirl Bread With Marmalade Butter Recipes
PUMPKIN SWIRL BREAD
This combination of pumpkin, nuts and dates makes a delicious, golden pumpkin cream cheese bread. The surprise inside-a rich creamy swirl-is like a luscious layer of cheesecake in each slice. -Cindy May, Troy, Michigan
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 1h30m
Yield 3 loaves (16 slices each).
Number Of Ingredients 27
Steps:
- Preheat oven to 350°. Grease and flour three 8x4-in. loaf pans. In a small bowl, beat filling ingredients until smooth., In a large bowl, beat sugar, pumpkin, eggs, oil and water until well blended. In another bowl, whisk flour, pie spice, soda, cinnamon, salt, baking powder, nutmeg and cloves; gradually beat into pumpkin mixture. Stir in walnuts, raisins and dates., Pour half of the batter into prepared pans, dividing evenly. Spoon filling over batter. Cover filling completely with remaining batter., Bake until a toothpick inserted in bread portion comes out clean, 65-70 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil; refrigerate until serving., Just before serving, if desired, in a small bowl, mix confectioners' sugar, vanilla and enough milk to reach a drizzling consistency. Drizzle over bread; sprinkle with walnuts.
Nutrition Facts : Calories 189 calories, Fat 8g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 132mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
PUMPKIN SWIRL BREAD
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.
Provided by ELLENMARIE
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h35m
Yield 10
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 398.2 calories, Carbohydrate 54.6 g, Cholesterol 86.2 mg, Fat 18.3 g, Fiber 1.4 g, Protein 5.6 g, SaturatedFat 11.2 g, Sodium 447.3 mg, Sugar 36 g
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