I forgot how beautiful and delicious this bread is and I do not like pumpkin. I am sending to my Florida sister. I miss her and she is very busy these days. Sending love from home. Not a mediocre, this is a show piece. I used my large loaf pan, and it was full. You could possibly make two small pans (8x4) and not fill all the way and still have something to give.
Pumpkin Swirl Bread
adapted from Blogs.babble.com
5 tablespoons softened butter
1 cup brown sugar
1/2 cup granulated sugar
3 large eggs
1 15 oz can of pumpkin
1/4 cup of milk
2 3/4 cups of flour
2 teaspoons of baking powder
2 tablespoons of pumpkin pie spice
8 oz of cream cheese
1/3 cup sugar
Topping- 1/4 cup granulated sugar and 1 teaspoon cinnamon. MIXED (optional)
Preheat oven to 350 degrees. Spray with baking spray or butter 1 large 9 x 5 loaf pan. Set aside
In a mixing bowl with a paddle attachment, beat together butter, brown sugar and 1/2 cup of granulated sugar until fluffy. Add in eggs, one at a time, add in pumpkin and milk and mix. Add dry ingredients at once and mix through.
In a second mixing bowl, beat together the cream cheese, egg and 1/3 cup of sugar. Set aside.
In your large loaf pan, Pour in a thin layer of the pumpkin batter into the bottom of the pan. Spoon half of the cream cheese filling over the pumpkin. Spoon almost all the the pumpkin batter of the cream cheese filling. Spoon the rest of the cream cheese over the pumpkin. Cover with the remaining pumpkin batter and ever so slightly swirl the top only. DO not dive into the batter. Sprinkle with the Cinnamon-Sugar topping.
Bake for 60-70 minutes or until toothpick comes out clean.
Let cool for at least a 1/2 hour. Invert and place on plate.
Just some basic ingredients
Ugly good kind of batter
That is one large loaf of Pumpkin Bread
LOOK at all of that moistness. Yummy delicious
ALSO -- my Christmas cards are getting SO close to being done..