Pumpkin Swirl Bread


Fall while now officially over due to the massive amounts of snow; is still one of my favorite seasons of the year. My husband and I decided to make this bread for our combined birthday dinner; and it complimented our wonderful fall weather at the time. This bread is soft, lightly sweet, and smells of wonderful pumpkin spice!

The wonderful surprise in the middle is the cheesecake. Of course as my husbands Grandma W would say its amazing because it has ‘nut meats’ = aka nuts on top 😉 . Every time we add nut meats to something we think of Grandma W.

Pumpkin Swirl Bread

From Taste of Home Fall Baking

Filling

2 packages of cream cheese

1/4 cup sugar

1 egg

1 T milk

Bread

3 cups sugar

1 can solid packed pumpkin (we used fresh canned pumpkin)

4 eggs

1 cup canola oil

1 cup water

4 cups AP flour

4 t pumpkin pie spice

2 t baking soda

1 1/2 t ground cinnamon

1 t salt

1 t baking powder

1 t ground nut meg

1/2 t ground cloves

1 cup chopped walnuts

1 cup raisins ( we chose dried cranberries)

1/3 cup chopped dates

Optional Toppings

1 cup confectioners sugar

1/4 t vanilla extract

2-3 T milk

additional chopped walnuts

1. Preheat the oven to 350 degrees. Grease and flour three 8×4 loaf pans. In a small bowl, beat the filling until smooth.

2. In a large bowl, beat sugar, pumpkin, eggs, oil and water until well blended. In another bowl, whisk flour, pie spice, baking soda, cinnamon, salt, baking powder, nutmeg and cloves; gradually beat into pumpkin mixture. Stir in walnuts, raisins and dates.

3. Pour half of the batter into prepared pans, dividing evenly. Spoon filling over batter. Cover filling completely with remaining batter.

4. bake for 65-70 minutes or until a toothpick inserted in bread portion comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil; refrigerate until serving.

5. 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.

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In other fall related news I carved a pumpkin with a dremel tool! It was fun, messy, and the pumpkin turned out looking great.

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The fur babies in their costumes on Halloween Day. IMG_0989[1]So, here is to the end of fall. I am looking forward to Thanksgiving! I have four more weeks of field work and then I graduate with my masters in Occupational Therapy from Western Michigan University. It has been a long road and I am so excited to see where the next chapter of my journey takes me.

p.s. I have added to my cookbook addiction with 4 new cookbooks dedicated to various different ethnic regions. One of the books is Ina Gardeners ‘Make it ahead cookbook’. Currently there is spiced pork cooking in my oven making the house smell unbearably delicious!  We are also going to venture into the world of kale tonight which is scary, but with guidance from an OT friend it should be tasty!

R~

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