Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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This pumpkin bread is delightful with a swirl of sour cream and cream cheese.
Heat oven to 350°F. Grease and flour 2 (9x5-inch) loaf pans; set aside.
Combine all filling ingredients in bowl. Beat at medium speed, scraping bowl often, until well mixed. Set aside.
Combine flour, baking soda, cinnamon, ginger, nutmeg and salt in bowl.
Combine 2 cups sugar, melted butter, water, pumpkin and 4 eggs in bowl. Beat at low speed, scraping bowl often, until smooth. Continue beating, gradually adding flour mixture and scraping bowl often, until well mixed.
Spoon about 1 1/2 cups pumpkin batter into each prepared loaf pan. Carefully spread 1 cup filling mixture over batter in each pan. Top each evenly with remaining pumpkin batter. Carefully spread pumpkin batter to edge of pans. Swirl knife or spatula through batter and filling to create swirled effect.
Bake 65-70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely.
Dietary Fiber: 1g
I first made this bread for my boyfriends (now husbands) family on Thanksgiving 2007. I was trying to impress them and apparently I did because this bread is now a "must" at all our holiday and birthday get togethers. Very easy and soooo good. I even tried it with sweet potatoes...still wonderful.
I brought this to a meeting and everybody loved it. Looks good on the plate too.
I've made this recipe "tweaking" it with generous spices and adding spices to the cream cheese mixture. I get request to make it each year once cool weather is barely mentioned!! :-)
I also found the filling runny, so the bread didn't look like the picture when cut but it was great to eat, which is the most important thing to me. I might try 8 oz like suggested but overall bread itself was good.
The filling calls for 4 oz cream cheese and 1 cup- 8 oz of sour cream. This made the filling too runny. I think it is supposed to be 8 oz cream cheese. There is no way to swirl a runny filling into a batter.
the recipe should have had clearer instructions. The filling made exactly 2 cups. The bread ingredients should have been divided into two directions. The first half should have been. In a MEDIUM, not smallbowl, ingredients from the flour to the salt. Set aside. In large bowl of electric mixer put ingredients from sugar to eggs. The batter makes exactly 6 cups bread ingredients, put one and one-half cup batter ineach pan, total 3 cups, smooth with regular spoon. Put one cup filling in each pan, smooth with regular knife. Add remaining one and one-half cups batter over filling in each pan,3 cups. again spread with a regular knife. This will give you loaves of bread with a filling in the middle, it did not seem to swirl. It was good but a heavy bread and a little went a long way. It can be frozen for two months, so if you enjoy pumpkin bread it will last for a while.
I bake this recipe in mini loaves and freeze them. I keep several different kinds of mini loaves on hand to give as gifts or to serve to unexpected guests. This one looks as good as it tastes.
I made 16 loaf pans of this bread as gifts last Christmas. All the recipients were clamoring for the recipe. I, too, found the filling difficult to spread, but realized it really didn't make a difference because it made each filling pattern unique.
I love this recipe. I will definitely make it again. It came out moist and perfect. Next time I will make half the recipe though. We couldn't finish it all in time (though we tried really hard).
I love pumpkin. I found it difficult to spread the filling on the pumpkin layer. The end result was pretty good though. Wish the filling was a bit thinner.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2498
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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