How to Harmons: Pumpkin Chocolate Swirl Bread
Swirls of pumpkin and chocolate make this a beautiful and sweet autumn treat! Get the recipe for this Pumpkin Chocolate Swirl Bread at bit.ly/pumpkinswirl. #HowtoHarmons
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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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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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.
Recipe ---------------
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#amyroloffslittlekitchen #amyroloff #Pumpkin #CreamCheese #Swirl #Bread #PumpkinCreamCheeseSwirlBread
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 Swirl Bread | Episode 1117
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