October 6, 2019

Pumpkin Swirl Bread


It's finally fall, y'all and I for one am elated!  It's one of my favorite seasons and really gets me inspired to bake.  Pumpkin bread is a classic autumn treat but this time around I decided to mix it up a bit by adding in a cheesecake swirl.  The creamy, rich filling pairs beautifully with the spice-enriched quick bread.  And I just love how the sliver of white stands out against the auburn background.  To finish it off I added a generous sprinkle of pumpkin seeds.  Delicious!



Pumpkin Swirl Bread

Yields 2 loaves (~ 9x5 inch size)
 
Bread
3 cups granulated sugar
1 cup vegetable oil
3 large eggs
1 15oz can of pumpkin
3 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1 tsp ground nutmeg
1 tsp ground cloves
1 tsp salt
 
Cream Cheese Filling
8 oz cream cheese, at room temperature
1/3 cup granulated sugar
1 large egg
1 teaspoon salt 
 
1/4 cup raw pumpkin seeds (pepitas) for decorating
 
 
Preheat oven to 350 degrees.

Grease and flour two 9x5" loaf pans and set aside.
 
Sift flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt together.  Set aside.

In a large bowl with whisk the sugar, eggs and oil until well combined.  Add pumpkin and mix until thoroughly combined.  Add dry ingredients to pumpkin mixture and mix thoroughly until no traces of flour are seen.

Portion out a quarter of the batter in to each loaf pan and smooth the top with a spatula.  Then spoon half the cream cheese filling over each loaf pan.  Divide the remaining batter between the two loaf pans and smooth the tops.  Sprinkle the pumpkin seeds on top.

Bake for about 1 hour or until a toothpick inserted in the cake comes out clean.  (I normally check after 50 minutes and adjust the baking time accordingly).

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