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 Bread Ingredients
1 1/2 cups flour
2 teaspoons pumpkin pie spice
(homemade pumpkin pie spice video-
1 teaspoon baking soda
1/2 teaspoon Kosher Salt
1 cup sugar
2 ounces cream cheese
1 stick melted butter (cooled)
2 eggs
1 teaspoon vanilla
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This classic pumpkin roll recipe has a soft pumpkin cake filled with rich, silky cream cheese frosting. A quintessential fall dessert perfect for your thanksgiving table but delicious all year round!
RECIPE:
This pumpkin roll cake melts in your mouth and is a perfect make ahead dessert. I love the combination of fall spices and pumpkin with tangy cream cheese frosting.
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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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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!