Pumpkin swirl BreadFrom midgelet 7 years ago
- FILLING: shopping list
- 2 packages (8 ounces each) cream cheese, softened shopping list
- 1/4 cup sugar shopping list
- 1 egg shopping list
- 1 tablespoon milk shopping list
- BREAD: shopping list
- 3 cups sugar shopping list
- 1 can (15 ounces) solid-pack pumpkin shopping list
- 1 cup canola oil shopping list
- 1 cup water shopping list
- 4 eggs shopping list
- 4 cups all-purpose flour shopping list
- 4 teaspoons pumpkin pie spice shopping list
- 2 teaspoons baking soda shopping list
- 1-1/2 teaspoons ground cinnamon shopping list
- 1 teaspoon baking powder shopping list
- 1 teaspoon ground nutmeg shopping list
- 1 teaspoon salt shopping list
- 1/2 teaspoon ground cloves shopping list
- 1 cup chopped walnuts shopping list
- 1 cup raisins shopping list
- 1/2 cup chopped dates shopping list
How to make it
- In a small bowl, beat the cream cheese, sugar, egg and milk; set aside.
- In a large bowl, beat the sugar, pumpkin, oil, water and eggs.
- Combine dry ingredients; gradually add to pumpkin mixture and mix well.
- Stir in the nuts, raisins and dates.
- Pour half of the batter into three greased and floured 8-in. x 4-in. loaf pans.
- Spoon filling over batter.
- Cover filling completely with remaining batter.
- Bake at 350° for 65-70 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing from pans to wire racks to cool completely.
- Wrap in foil; refrigerate until serving.
- Yield: 3 loaves.
The Cookmidgelet Eastern, USA
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