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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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.
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#amyroloffslittlekitchen #amyroloff #Pumpkin #CreamCheese #Swirl #Bread #PumpkinCreamCheeseSwirlBread
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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super moist pumpkin bread | recipe
ingredients:
2 cups all purpose flour
1 cup granulated sugar
1/2 cup brown sugar
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground clove
1/2 tsp nutmeg
2 eggs
1 cup pumpkin puree
1 cup whole milk
1 stick / 1/2 cup melted butter
1/4 cup oil
1 tbsp vanilla extract
1/2 cup granola ( optional)
glaze
1 cup powdered sugar
2 tbsp milk
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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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