Pumpkin Swirl Bread

Pumpkin Swirl Bread


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Pumpkin with a rich creamy swirl makes this pumpkin bread a decadent breakfast treat.

  • Filling:
  • 16 Ounces Cream Cheese (Softened)
  • 1/4 Cup Sugar
  • 1 Large Egg (Room Temperature
  • 1 Tablespoon Whole Milk
  • Bread:
  • 3 Cups Sugar
  • 15 Ounces Pumpkin Purée
  • 4 Large Eggs (Room Temperature)
  • 1 Cup Canola Oil
  • 1 Cup Water
  • 4 Cups Unbleached flour
  • 4 Teaspoons Pumpkin Pie Spice
  • 2 Teaspoons Baking Soda
  • 1 1/2 Teaspoons Ground Cinnamon
  • 1 Teaspoon Kosher Salt
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Ground Nutmeg
  • 1/2 Teaspoon Ground Cloves
  • 1 Cup Walnuts Or Almonds (Finely Chopped)
  • 1 Cup Golden Raisons
  • 1/2 Cup Chopped Dates
  • Topping:
  • 1 Cup Powdered Sugar
  • 1/4 Teaspoon Vanilla Extract
  • 2 To 3 Tablespoons Milk
  • 1 Cup Walnuts Or Almonds (Finely Chopped)
  1. Preheat oven to 350 degrees.
  2. Grease three loaf pans. Set aside.
  3. In small-size bowl beat cream cheese, sugar, 1 egg, and whole milk.
  4. In large-size bowl beat sugar, pumpkin, eggs, oil, and water. In another large-size bowl combine flour, pumpkin pie spice, baking soda, cinnamon, kosher salt, baking powder, nutmeg, and cloves. Gradually beat flour mixture into pumpkin mixture. Stir in nuts, raisins, and dates.
  5. Pour half of batter into prepared pans. Spoon cream cheese filling over batter. Cover filling completely with remaining batter.
  6. Place in oven for 65 to 70 minutes until golden and toothpick inserted comes out clean. Remove from oven and let cool 10 minutes. Remove from pans and transfer to wire racks to cool completely.
  7. Wrap in aluminum foil and place in refrigerator until ready to serve.
  8. Before serving mix powdered sugar, vanilla, and milk in small-size bowl. You will want a nice drizzling consistency. Drizzle over breads and sprinkle with nuts.
  9. Makes 3 Loaves
  10. Prep Time: 20 Minutes Cook Time: 70 Minutes Total Time: 90 Minutes
  11. "Work With What You Got!"
  12. ©Tiny New York Kitchen © 2019 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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