How To make Pumpkin Swirl Bread
Filling: 1/4 cup sugar
1 cup sour cream
4 ounces cream cheese
softened
1 egg
Bread: 2 2/3 cups sugar
1 cup vegetable oil
1/3 cup water
1 can pumpkin :
(16 ounce)
4 eggs
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
Heat oven to 350F 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 1/4 (about 2 cups) pumpkin batter into bottom of each of 2 greased and floured 9 X 5 inch loaf pans. Carefully spread 1/2 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 65-70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely.
How To make Pumpkin Swirl Bread's Videos
Pumpkin Swirl Bread HD 720p
Pumpkin Bread filled with a creamy cream cheese! Yum!
Easy Cinnamon Swirl Bread Recipe
Made with only a handful of simple ingredients, this homemade Cinnamon Swirl Bread is a delightful way to start the day. This soft and fluffy bread has thick swirls of cinnamon sugar throughout that is sure to impress. You will wish you made two of these yeast-raised loaves! I LOVE cinnamon swirl bread but the store-bought ones are usually dry and disappointing! This homemade bread is is buttery soft, and the cinnamon is warm and cozy. Perfectly sweet, so fun to make and it's great for making french toast too!!
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PUMPKIN CHEESECAKE BREAD recipe | SUPER MOIST | HOW TO MAKE bread with CREAM CHEESE
This pumpkin cheesecake bread is the prefect dessert for the holidays. It is simple, delicious and a joy to make. This recipe is super moist and made from scratch. Its cheesecake mix adds an amazing flavor profile. The cream cheese definitely adds the extra factor and makes it super moist. The swirls make it super pretty and a treat for the eyes as well. In this video I show you step by step how to make this bread from scratch. Its insanely easy and a piece of art. Wow yourself, wow your family. Its a perfect way to show off your talents effortlessly.
Pumpkin cheesecake recipe:
1 cup granulated sugar
1 cup pumpkin puree
2 large eggs
1 tsp vanilla
1/2 cup vegetable oil
1 3/4 cup all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp pumpkin spice mix
Cheesecake swirl recipe:
8 oz softened cream cheese
1/4 cup sugar
1/4 cup sour cream
1 large egg
1/2 tsp vanilla
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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)
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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 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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