Pumpkin Swirl Donut Bread
This Pumpkin Bread Recipe is a sweet cakey loaf with a cinnamon swirl, baked to perfection and then coated with cinnamon sugar!
Pumpkin Cream Cheese Swirl Bread | Roti n Rice
Pumpkin Cream Cheese Swirl Bread - a super moist and delicious bread with a cream cheese filling perfect for fall entertaining or a weekend brunch. FULL RECIPE ►
INGREDIENTS ▼
Cream Cheese Swirl
8 oz cream cheese (225g)
¼ cup sugar (55g)
1 large egg
Pumpkin Bread
1¼ cup all-purpose flour -- 190g (for high altitude add another 2 tbsp -- 210g)
2½ tsp baking powder (for high altitude use 2 tsp)
½ tsp baking soda
¼ tsp salt
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground cloves
1 large egg
⅓ cup vegetable oil (160ml)
½ cup brown sugar (90g)
1 cup pumpkin puree (250g)
½ cup milk (120ml)
INSTRUCTIONS ►
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Recipe- Pumpkin Swirl Bread
A delicious fall recipe for pumpkin bread with a cream cheese swirl.
Link-
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Coffee by Josh Woodward
PUMPKIN SWIRL BREAD | Surprise CREAM CHEESE Filling | DIY Demonstration
#pumpkin #bread #Thanksgiving #Fall
PUMPKIN SWIRL BREAD w/ a surprise center in every slice!! ADDICTIVE!! A perfect way to kick off the Thanksgiving season!! Recipe below...
#pumpkinbread #pumpkin #pumpkinspice #Thanksgiving
PUMPKIN SWIRL BREAD
Preheat oven to 350 degrees F.
Grease and flour 3 (8 by 4) loaf pans. Set aside.
4 cups all-purpose flour
3-1/2 teaspoons ground cinnamon, substitute with pumpkin spice
2 teaspoons ground nutmeg, substitute with pumpkin spice
1 teaspoon ground cloves, substitute with pumpkin spice
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
3 cups sugar
4 large egg
1 cup canola oil
1 cup water
1 can (15 ounces) 100% pure solid-pack pumpkin
1 cup dates, chopped, substitute with raisins, optional
1 cup walnuts, chopped, substitute with pecan, optional
CREAM CHEESE FILLING
2 packages (8 ounces each) cream cheese, softened
1/4 cup sugar
1 large egg
1 tablespoon whole milk, substitute with cream
1. In a medium bowl beat filling mixture until light and smooth. Set aside.
2. In a large bowl whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves. Set aside.
3. In another bowl, whisk the eggs (until slightly beaten), oil, water, and sugar. Rest for 5 minutes to allow the sugar to dissolve slightly. Add 100% pure pumpkin. Whisk. Add flour mixture and gently stir until batter is smooth.
4. Stir in walnuts and dates. Optional.
5. Add 1-1/2 to 2 cups of batter into each prepare loaf pan. Spoon 1/3 of cream cheese filling over batter. Cover center filling with remaining batter. Add additional chopped nuts on top, if desired.
6. Bake in preheated 350 degrees oven F. for 1 hour and 10 minutes, or until tooth picked inserted in middle come out clean.
7. Cool bread in loaf pans for 10 minutes before removing to a cooling rack to cool completely.
8. Wrap each cooled bread loaf in plastic wrap and/or foil. Store in refrigerator for 24 hours up to 5 days for ultimate flavors to develop. Slice while cool with a serrated knife. Bring to room temperature before serving.
TIPS: Freeze PUMPKIN SWIRL LOAFS up to 6 months wrapped in plastic first and then sealed tightly in foil. Substitute foil with plastic freezer bags.
~~~ENJOY your PUMPKIN SWIRL BREAD~~~
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Deronda's channel offers many different foods that are easy and simple to make, yet delicious to eat...Appetizers, Main Dishes, Desserts, Snacks, Breads, Tips, and much more from start to finish!! An inspirational channel for the CHEF in all of us.
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Music by...Kevin MacLeon (
How to Make Pumpkin Swirl Bread Recipe
Delicious treat with coffee or tea!
*Makes 3 loafs
Ingredients:
Filling-
2 (8oz) Cream cheese soften
1/4 cup Sugar
1 Egg
1 Tbsp. Milk
Pumpkin Bread-
3 cups Sugar
1 can (15oz) Pumpkin puree
4 Eggs
1 cup Oil
1 cup Water
4 cups Flour
4 tsp. Pumpkin Spice
1 1/2 tsp. Ground Cinnamon
2 tsp. Baking Soda
1 tsp. Baking Powder
1 tsp. Salt
1 cup Chopped Walnuts
1 cup Dried Cranberries
Icing-(Optional)
1 cup Powdered Sugar
2-3 Tbsp. Milk
Directions:
Preheat oven 350F.
-Making Filling; set aside.
-Combine all wet ingredients, In another bowl combine all dry ingredients.
-Mix half of dry mix to the wet mix, and repeat till smooth batter.
-Fold in Walnuts and Dried Cranberries.
-Divide into 3 greased loaf pans, first layer small amount of Pumpkin batter then filling and top off with Pumpkin batter.
-Bake at 350F for 1 hour - 1 1/2 hour or till done.
-When cooled drizzle icing on top.
Enjoy!
Chocolate Pumpkin Swirl Loaf | Pumpkin Chocolate Bread Recipe
This Chocolate Pumpkin Swirl Loaf is so delicious and flavorful! It's easy to make and is a perfect dessert recipe that everyone will love!
INGREDIENTS
Pumpkin Batter
½ cup canned pumpkin puree
⅓ cup granulated sugar
1 teaspoon vanilla extract
1 large egg
¼ cup vegetable oil
Zest of one orange
1 cup all-purpose flour
1 teaspoon baking powder
⅛ teaspoon salt
Chocolate Batter
⅓ cup granulated sugar
5 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
2 large eggs
2 tablespoons sour cream
3 tablespoons cacao powder
1 cup all-purpose flour
¼ teaspoon baking soda
½ teaspoon baking powder
⅛ teaspoon salt
PREPARATION
1. Preheat the oven to 350˚F (180°C). Line a 9-by-5-inch loaf pan with parchment paper and brush with butter; set aside.
2. Make the Pumpkin Batter. In a medium bowl, whisk together flour, baking powder, grated orange zest, and salt. In a large bowl, whisk sugar, pumpkin puree, egg, and butter until smooth. Add flour mixture into the pumpkin mixture, mix well until combined.
3. Make the Chocolate Batter. Combine the flour, baking soda, baking powder, cacao powder, and salt in a medium bowl. In a large bowl, whisk butter, vanilla and sugar until fluffy and smooth. Add eggs one by one, sour cream, and dry ingredients.
4. Drop 2-3 large spoonfuls of the Pumpkin Batter across bottom of loaf pan. Drop 2-3 large spoonfuls of the Chocolate Batter, interspersing that with the Pumpkin Spice Batter to cover the bottom of pan. Repeat with remaining Pumpkin Batter and Chocolate Batter, creating layers until all batter has been used. Swirl batters with a long pick, moving in a back-and-forth motion from one end of the pan to the other.
5. Bake in preheated oven until a wooden pick inserted in center of each loaf comes out clean, 55 to 60 minutes. Cool in pans on a wire rack 15 minutes. Turn out onto rack to cool completely, about 45 minutes.
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