AMAZING Pumpkin Swirl Bread - A MUST bake this Fall!
Fall is finally here! If you love all things pumpkin, you have to try this simple and delicious pumpkin swirl bread recipe. It is moist, tender, crunchy, and sweet, with the perfect amount of spice. ????????
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Life is uncertain, eat dessert first. Thanks for watching!!! ????
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PUMPKIN SWIRL INGREDIENTS:
Whole eggs (room temperature) 100g
Granulated sugar 195g
Vegetable oil 150g
Vanilla extract 15g
Baking powder 8g
Salt 4.5g
Cake flour 240g
Pumpkin puree 140g
Pumpkin pie spice 8g
Sour cream (room temperature) 100g
STREUSEL INGREDIENTS:
Unsalted butter (cold) 125g
Granulated sugar 75g
Brown sugar 60g
Salt 1g
*Rub all ingredients together until you get a coarse sandy texture
MAPLE GLAZE INGREDIENTS:
Unsalted butter 15g
Maple syrup 50g
Powdered sugar (sifted) 105g
Salt Pinch
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CREAM CHEESE & PUMPKIN SWIRL MUFFINS A Delicious Fall Dessert
CREAM CHEESE & PUMPKIN SWIRL MUFFINS A Delicious Fall Dessert
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Pumpkin Cream Cheese Swirl Bread | Amy Roloff's Little Kitchen
I love most all things pumpkin. This bread is another scrumptious take on pumpkin bread with the hint of tangy cream cheese and a cinnamon sugar topping. I hope you like it.
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Pumpkin Swirl Bread
Fill your home with the irresistible aroma of cinnamon, nutmeg, and pumpkin with our Pumpkin Swirl Bread recipe.
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0:00 Intro
0:07 Make pumpkin batter
0:42 Make Cream cheese batter
0:57 Assemble the load and bake
#pumpkinspice #pumpkin #baking #newrecipe
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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Pumpkin Cheesecake Bread
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Pumpkin cheesecake bread is an incredible fall treat. Combine everything you love about the soft and fluffy texture of pumpkin bread with a decadent sweet and savory cheesecake filling, and you’ve got the fall dessert of your dreams.
G E T T H E P R I N T A B L E R E C I P E H E R E ????
If you love my classic pumpkin pound cake recipe ( - you’re going to love this pumpkin cheesecake bread! It’s quick and easy to throw together, oh-so-delicious, and brings the warmest, coziest flavors of fall together into one incredible dessert.
Y O U M I G H T B E I N T E R E S T E D I N
Cinnamon Apple Bread |
P U M P K I N C H E E S E C A K E B R E A D R E C I P E
INGREDIENTS
2 cups all purpose flour
½ teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 cup white granulated sugar
1 cup brown sugar packed
¾ cup butter melted
2 large eggs
1 15 ounces 100% pure pumpkin (1 can)
CHEESECAKE FILLING
8 ounces cream cheese softened
¼ cup sour cream
1 large egg
⅓ cup white granulated sugar
INSTRUCTIONS
Preheat oven to 325° F. Grease 1.5 pound loaf pan using baking spray.
Brown butter. In a saucepan over medium heat, melt butter. Swirl (don't stir) to cook evenly. As it begins to melt, it will start to foam. Watch carefully as the color turns brown and you start to smell a nutty aroma {3-5 minutes}. Remove from heat to prevent burning, set aside and allow to cool.
In medium mixing bowl, combine flour, salt, baking soda, baking powder, cinnamon, cloves and nutmeg. Set aside.
In large mixing bowl or stand mixer, combine sugar, brown sugar, brown (or melted) butter and pumpkin.
Add eggs and beat 3 minutes.
Gradually add dry mixture to wet mixture until just combined.
In a medium mixing bowl, combine cream cheese, sour cream, egg and sugar until smooth.
Pour half of the batter into loaf pan. Top with cheesecake filling. Cover with remaining batter and swirl.
Bake 1 hour 20 minutes and until a toothpick inserted in the center comes out clean (see below for alternative baking times).
Allow to cool completely on a baking rack before slicing.
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