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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Pumkin Swirl Bread Recipe

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This recipe for Pumkin Swirl Bread is from Hurricane Harvey Texas Cookbook 2017, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Filling
1 cup Land O' Lakes Sour Cream
1/4 cup sugar
4 oz cream cheese, softened
1 egg

Bread
3 cups all-purpose flour
2 tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
1/2 tsp salt
2 cups sugar
1 cup Land O Lakes Butter, Melted
1/3 cup water
1 (15 oz) can of pumpkin
4 eggs
Directions:
Directions:
1) Heat oven to 350 degrees F. Grease and flour 2 (9x5 inch) loaf pans. Set aside.

2) Combine all filling ingredients in a small bowl. Beat at medium speed, scraping bowl often, until well mixed. Set aside.

3) Combine flour, baking soda, cinnamon, ginger, nutmeg and salt in a medium bowl.

4) Combine 2 cups sugar, melted butter, water, pumpkin and 4 eggs in large bowl. Beat at low speed, scraping bowl often, until smooth. Continue beating, gradually adding flour mixture and scraping bowl often until well mixed.

5) Spoon 1/4 (about 2 cups) pumpkin batter into each prepared loaf pan. Carefully spread half of the filling mixture over the batter in each pan. Top each evenly with remaining pumpkin batter. Carefully spread pumpkin batter to edge of pans.

6) Bake for 65 to 70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans. Cool completely.
Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
This is one of my favorite Holiday recipes. I get requests to make it every year!

 

 

 

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