Pumpkin Swirl Bread Recipes

Steps:

• Blend cream cheese, 1/4 cup sugar, and 1 beaten egg. Set aside.
• Combine flour, 1 1/2 cups white sugar, baking soda, salt, and spices. Set aside.
• Combine pumpkin, butter or margarine, beaten egg, and water. Add flour mixture to pumpkin mixture, mixing just until moistened. Reserve 2 cups of the pumpkin batter. Pour the remaining batter into a greased and floured 9 x 5 inch loaf pan. Pour cream cheese mixture over pumpkin batter, and top with reserved pumpkin batter. Cut through batter several times with a knife for a swirl effect.
• Bake at 350 degrees F (175 degrees C) for 70 minutes, or until tester comes out clean. Cool in the pan for 10 minutes, and then remove from pan to cool completely.

Steps:

• Preheat oven to 350°. Grease and flour three 8x4-in. loaf pans. In a small bowl, beat filling ingredients until smooth., In a large bowl, beat sugar, pumpkin, eggs, oil and water until well blended. In another bowl, whisk flour, pie spice, soda, cinnamon, salt, baking powder, nutmeg and cloves; gradually beat into pumpkin mixture. Stir in walnuts, raisins and dates., Pour half of the batter into prepared pans, dividing evenly. Spoon filling over batter. Cover filling completely with remaining batter., Bake until a toothpick inserted in bread portion comes out clean, 65-70 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil; refrigerate until serving., Just before serving, if desired, in a small bowl, mix confectioners' sugar, vanilla and enough milk to reach a drizzling consistency. Drizzle over bread; sprinkle with walnuts.

Steps:

• For the marmalade butter: Mix the butter, marmalade, orange zest and sea salt together in a bowl until smooth. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Remove from the refrigerator 15 minutes before serving.
• For the swirl bread: Preheat the oven to 350 degrees F. Brush a 9-by-5-inch loaf pan with butter, or spray with nonstick spray; set aside.
• Combine the flour, baking soda, pumpkin pie spice, baking powder and fine salt in a medium bowl.
• Place the sugar and oil in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until well combined (it'll look like wet sand), about 1 minute.
• Turn the mixer to medium speed and add the eggs, one at a time, beating well after each addition. Reduce the speed to low, add the pumpkin puree and vanilla extract, and mix until just combined, about 30 seconds. Stop the mixer and scrape down the sides of the bowl and the paddle. Add the flour mixture, and mix until just combined.
• Remove the bowl from the mixer and drizzle the melted chocolate evenly over the batter.
• Using a rubber spatula, fold the chocolate into the batter until it's just swirled in. (Be careful not to fully incorporate the chocolate into the batter--you want a marbled effect.)
• Pour the batter into the prepared loaf pan and spread it into an even layer. Bake until the bread is browned on top and a toothpick inserted into the center comes out with a few moist crumbs attached, 50 to 60 minutes. Let cool in the pan on a wire rack for 10 minutes. Remove from pan and let cool another 10 minutes before slicing. Serve with the marmalade butter.

Steps:

• In a large bowl, mix first 7 ingredients and 2 cups bread flour. In a small saucepan, heat water, pumpkin, oil and applesauce to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add eggs; beat on high 2 minutes. Stir in raisins and enough remaining bread flour to form a firm dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 1 hour., Mix brown sugar and cinnamon. Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each portion into an 18x9-in. rectangle. Spread each with 2 tablespoons butter to within 1/2 in. of edges and sprinkle with 1/4 cup brown sugar mixture. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place in greased 9x5-in. loaf pans, seam side down. Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 350°., Bake until golden brown, 50-60 minutes. Cool 10 minutes before removing from pans to wire racks to cool.

Steps:

• Heat oven to 350°F
• Grease and flour 2 (9x5-inch) loaf pans.
• Set aside.
• Combine all filling ingredients in small bowl.
• Beat at medium speed, scraping bowl often, until well mixed.
• Set aside.
• Combine flour, baking soda, cinnamon, salt, ginger and nutmeg in small bowl.
• Combine 2 2/3 cups sugar, oil, 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.
• Spoon 1/4 (about 2 cups) pumpkin batter into each prepared loaf pan.
• Carefully spread half of filling mixture over batter in each pan; top each pan evenly with remaining pumpkin batter.
• Pull knife or spatula through batter and filling to create swirl effect.
• Bake for 65 to 70 minutes or until toothpick inserted in center comes out clean.
• Cool 10 minutes; remove from pans.
• Cool completely.

Steps:

• Combine dry ingredients.
• Add combined pumpkin, margarine, egg and water, mixing until moistened.
• Reserve 2 cups batter.
• Pour remaining into a greased and floured bundt pan.
• Pour cream cheese filling over pumpkin batter.
• Top with reserved pumpkin batter.
• Cut through batters with a knife several times for a swirled effect.
• Bake at 350 degrees for 1 hour and 10 minutes.