Pumpkin Swirl Bread
Prep Time: 10 mins
Cook Time: 70 mins
Servings: 2 loaves
This gorgeous, sponge bread has a surprise inside! Deliciously flavored with traditional fall flavors, this bread makes a great gift to give, or serve on your holiday table.
- FOR THE BREAD:
- 1 (15 oz) can pumpkin puree (unseasoned)
- 4 eggs
- 1 cup canola or vegetable oil
- 2/3 cup water
- 3 cups granulated sugar
- 3 1/2 cup all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons kosher salt
- 3 teaspoons pumpkin pie spice
- FOR THE FILLING:
- 8 ounces cream cheese, softened
- 1 egg
- 1/2 cup granulated sugar
- splash of vanilla or maple extract
Preheat oven to 350 degrees and spray loaf pans with nonstick spray. This recipe will make 2 large loaves (9x4) or 3 regular size loaf pans (7×3).
Begin by placing all the filling ingredients into a mixing bowl and whipping on high-speed until light and fluffy, then set aside.
In a large bowl, combine the pumpkin, eggs, oil, water, and sugar. Mix to combine thoroughly.
In a separate large bowl, stir together the flour, baking soda, salt, and pie spice.
Dump the dry ingredients into the bowl with the pumpkin and whisk together, removing all clumps.
Next, pour a bottom layer of the mixture into your prepared pans, then add the cream cheese filling in a large strip down the middle. Top with your remaining pumpkin batter and spread to cover the top evenly.
Take a butter knife or chopstick and make a swirl pattern through the batter, running the knife from side to side, then top to bottom.
Place the pans on a baking sheet and into the oven. Bake for 60-75 minutes depending on the size of your pans. Make sure the top of the bread is set and a toothpick comes out clean.
Remove from oven and place pans on cooling racks. When they have cooled slightly, about 20 minutes, remove from pan and allow to cool completely before slicing.