PUMPKIN SWIRL BREAD | Surprise CREAM CHEESE Filling | DIY Demonstration
#pumpkin #bread #Thanksgiving #Fall
PUMPKIN SWIRL BREAD w/ a surprise center in every slice!! ADDICTIVE!! A perfect way to kick off the Thanksgiving season!! Recipe below...
#pumpkinbread #pumpkin #pumpkinspice #Thanksgiving
PUMPKIN SWIRL BREAD
Preheat oven to 350 degrees F.
Grease and flour 3 (8 by 4) loaf pans. Set aside.
4 cups all-purpose flour
3-1/2 teaspoons ground cinnamon, substitute with pumpkin spice
2 teaspoons ground nutmeg, substitute with pumpkin spice
1 teaspoon ground cloves, substitute with pumpkin spice
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
3 cups sugar
4 large egg
1 cup canola oil
1 cup water
1 can (15 ounces) 100% pure solid-pack pumpkin
1 cup dates, chopped, substitute with raisins, optional
1 cup walnuts, chopped, substitute with pecan, optional
CREAM CHEESE FILLING
2 packages (8 ounces each) cream cheese, softened
1/4 cup sugar
1 large egg
1 tablespoon whole milk, substitute with cream
1. In a medium bowl beat filling mixture until light and smooth. Set aside.
2. In a large bowl whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves. Set aside.
3. In another bowl, whisk the eggs (until slightly beaten), oil, water, and sugar. Rest for 5 minutes to allow the sugar to dissolve slightly. Add 100% pure pumpkin. Whisk. Add flour mixture and gently stir until batter is smooth.
4. Stir in walnuts and dates. Optional.
5. Add 1-1/2 to 2 cups of batter into each prepare loaf pan. Spoon 1/3 of cream cheese filling over batter. Cover center filling with remaining batter. Add additional chopped nuts on top, if desired.
6. Bake in preheated 350 degrees oven F. for 1 hour and 10 minutes, or until tooth picked inserted in middle come out clean.
7. Cool bread in loaf pans for 10 minutes before removing to a cooling rack to cool completely.
8. Wrap each cooled bread loaf in plastic wrap and/or foil. Store in refrigerator for 24 hours up to 5 days for ultimate flavors to develop. Slice while cool with a serrated knife. Bring to room temperature before serving.
TIPS: Freeze PUMPKIN SWIRL LOAFS up to 6 months wrapped in plastic first and then sealed tightly in foil. Substitute foil with plastic freezer bags.
~~~ENJOY your PUMPKIN SWIRL BREAD~~~
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Pumpkin Cheesecake Bread
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Pumpkin cheesecake bread is an incredible fall treat. Combine everything you love about the soft and fluffy texture of pumpkin bread with a decadent sweet and savory cheesecake filling, and you’ve got the fall dessert of your dreams.
G E T T H E P R I N T A B L E R E C I P E H E R E ????
If you love my classic pumpkin pound cake recipe ( - you’re going to love this pumpkin cheesecake bread! It’s quick and easy to throw together, oh-so-delicious, and brings the warmest, coziest flavors of fall together into one incredible dessert.
Y O U M I G H T B E I N T E R E S T E D I N
Cinnamon Apple Bread |
P U M P K I N C H E E S E C A K E B R E A D R E C I P E
INGREDIENTS
2 cups all purpose flour
½ teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 cup white granulated sugar
1 cup brown sugar packed
¾ cup butter melted
2 large eggs
1 15 ounces 100% pure pumpkin (1 can)
CHEESECAKE FILLING
8 ounces cream cheese softened
¼ cup sour cream
1 large egg
⅓ cup white granulated sugar
INSTRUCTIONS
Preheat oven to 325° F. Grease 1.5 pound loaf pan using baking spray.
Brown butter. In a saucepan over medium heat, melt butter. Swirl (don't stir) to cook evenly. As it begins to melt, it will start to foam. Watch carefully as the color turns brown and you start to smell a nutty aroma {3-5 minutes}. Remove from heat to prevent burning, set aside and allow to cool.
In medium mixing bowl, combine flour, salt, baking soda, baking powder, cinnamon, cloves and nutmeg. Set aside.
In large mixing bowl or stand mixer, combine sugar, brown sugar, brown (or melted) butter and pumpkin.
Add eggs and beat 3 minutes.
Gradually add dry mixture to wet mixture until just combined.
In a medium mixing bowl, combine cream cheese, sour cream, egg and sugar until smooth.
Pour half of the batter into loaf pan. Top with cheesecake filling. Cover with remaining batter and swirl.
Bake 1 hour 20 minutes and until a toothpick inserted in the center comes out clean (see below for alternative baking times).
Allow to cool completely on a baking rack before slicing.
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Easy Pumpkin Bread Recipe
15 oz pumpkin puree
4 eggs
1 cup vegetable oil
3/4 cup water
2 tsp vanilla
2 1/2 cups sugar
3 1/2 cups all purpose flour
2 tsp baking soda
1 1/2 teaspoons salt
2 tablespoons pumpkin pie spice
spray your baking pans with nonstick spray
350゚ oven 45 to 60 minutes
until a toothpick inserted in the middle comes out clean.
measurements for loaf pans:
8 IN. X 3 3/4 IN. X 2 1/2 IN. (203mm x 95mm x 63mm) (this recipe made 3 loaves.) loaf pans were purchased at Walmart
#Christmas Baking
Cream Cheese Swirl Pumpkin Bread
Cream Cheese Swirl Pumpkin Bread – Deliciously moist and dense pumpkin bread that is perfectly spiced with warm flavours, and filled with a cream cheese swirl. This is the ULTIMATE pumpkin bread to make this autumn!
For the FULL recipe and instructions, click here:
INGREDIENTS
For the Bread:
2 cups (250g) plain/all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 large eggs
3/4 cup (150g) light brown sugar
1 and 1/2 cups (340g) canned pumpkin puree
1/2 cup (120ml) vegetable oil
1 teaspoon vanilla extract
For the Cream Cheese Swirl:
8oz (226g) cream cheese, softened
1/4 cup (50g) caster/granulated sugar
1 large egg
1 teaspoon vanilla extract
3 tablespoons (25g) plain/all-purpose flour
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Pumpkin Cream Cheese Swirl Bread | Amy Roloff's Little Kitchen
I love most all things pumpkin. This bread is another scrumptious take on pumpkin bread with the hint of tangy cream cheese and a cinnamon sugar topping. I hope you like it.
Recipe ---------------
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#amyroloffslittlekitchen #amyroloff #Pumpkin #CreamCheese #Swirl #Bread #PumpkinCreamCheeseSwirlBread
How to Make Bobby's Chocolate Pumpkin Swirl Bread | Brunch @ Bobby’s | Food Network
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From sweet to savory, Bobby Flay invites you to join him for brunch at his place. Learn the best way to make a delicious and impactful meal worthy of both breakfast and lunch.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Chocolate-Pumpkin Swirl Bread with Marmalade Butter
Recipe courtesy of Bobby Flay
Total: 2 hr 20 min
Active: 30 min
Yield: one 9-inch loaf
Level: Easy
Ingredients
Marmalade Butter:
1 stick (8 tablespoons) unsalted butter, at room temperature
1/3 cup orange marmalade
1/2 teaspoon finely grated orange zest
Pinch fine sea salt
Chocolate-Pumpkin Swirl Bread:
Butter or nonstick cooking spray, for the pan
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1 1/2 cups granulated sugar
1/2 cup vegetable oil
2 large eggs
1 cup canned pumpkin puree
1 teaspoon vanilla extract
3 ounces semisweet chocolate, melted and cooled
Directions
Special equipment: a 9-by-5-inch loaf pan
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.
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How to Make Bobby's Chocolate Pumpkin Swirl Bread | Brunch @ Bobby’s | Food Network