Pumpkin Swirl Bread

Pumpkin Swirl Bread

This pumpkin bread is delightful with a swirl of sour cream and cream cheese.

25 min.prep time 60 min.total time
24 servings
11 Ratings

Ingredients

Filling

1 cup sour cream
1/4 cup sugar
4 ounces cream cheese, softened

Bread

3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1/2 teaspoon salt
2 cups sugar
1 cup Land O Lakes® Butter, melted
1/3 cup water
1 (15-ounce) can pumpkin

Directions

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.

Nutrition Facts (1 serving)

Calories: 300

Fat: 14g

Cholesterol: 55mg

Sodium: 190mg

Carbohydrates: 41g

Dietary Fiber: 1g

Protein: 4g

Recipe #7575B©1995Land O'Lakes, Inc.

Recipe Comments & Reviews

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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