Pumpkin Swirl Bread
Yield
2 loavesPrep
30 minCook
70 minReady
110 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| filling | |||
| ¼ | cup |
sugar
|
|
| 1 | cup |
sour cream
|
|
| 4 | ounces |
cream cheese
softened |
|
| 1 | each |
eggs
|
|
| bread | |||
| 2 ⅔ | cups |
sugar
|
|
| 1 | cup |
vegetable oil
|
|
| ⅓ | cup |
water
|
|
| 16 | ounces |
pumpkin
puree |
|
| 4 | large |
eggs
|
|
| 3 ½ | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking soda
|
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
ginger
ground |
|
| ½ | teaspoon |
nutmeg
ground |
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| filling | |||
| 59 | ml |
sugar
|
|
| 237 | ml |
sour cream
|
|
| 115.6 | ml/g |
cream cheese
softened |
|
| 1 | each |
eggs
|
|
| bread | |||
| 631 | ml |
sugar
|
|
| 237 | ml |
vegetable oil
|
|
| 79 | ml |
water
|
|
| 462.4 | ml/g |
pumpkin
puree |
|
| 4 | large |
eggs
|
|
| 828 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking soda
|
|
| 5 | ml |
cinnamon
|
|
| 2.5 | ml |
ginger
ground |
|
| 2.5 | ml |
nutmeg
ground |
|
| 2.5 | ml |
salt
|
|
Directions
Heat oven to 350℉ (180℃) degrees.
In small mixer bowl combine all filling ingredients.
Beat at medium speed, scraping bowl often, until well mixed (1 -2 minutes); set aside.
In large mixer bowl combine 2-2/3 cups sugar, oil, water, pumpkin and 4 eggs.
Beat at low speed, scraping often, until mixture is smooth (1-2 minutes).
Continue beating at medium speed, gradually adding all remaining bread ingredients and scraping bowl often, until well mixed (1-2 minutes).
Place ¼ (about 2 cups) pumpkin batter into bottom of each of 2 greased and floured 9 X 5 inch loaf pans.
Carefully spread ½ of the filling mixture over batter in each pan; top each with half of remaining pumpkin batter.
Pull knife or spatula through batter and filling to create swirl effect.
Bake for 65 to 70 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes; remove from pans.
Cool completely.
