Caramel Swirl Pumpkin Bread Recipes
PUMPKIN SWIRL BREAD
This combination of pumpkin, nuts and dates makes a delicious, golden pumpkin cream cheese bread. The surprise inside-a rich creamy swirl-is like a luscious layer of cheesecake in each slice. -Cindy May, Troy, Michigan
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 1h30m
Yield 3 loaves (16 slices each).
Number Of Ingredients 27
Steps:
- Preheat oven to 350°. Grease and flour three 8x4-in. loaf pans. In a small bowl, beat filling ingredients until smooth., In a large bowl, beat sugar, pumpkin, eggs, oil and water until well blended. In another bowl, whisk flour, pie spice, soda, cinnamon, salt, baking powder, nutmeg and cloves; gradually beat into pumpkin mixture. Stir in walnuts, raisins and dates., Pour half of the batter into prepared pans, dividing evenly. Spoon filling over batter. Cover filling completely with remaining batter., Bake until a toothpick inserted in bread portion comes out clean, 65-70 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil; refrigerate until serving., 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.
Nutrition Facts : Calories 189 calories, Fat 8g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 132mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
CARAMEL SWIRL PUMPKIN BREAD
When it starts to get cold outside I love to start baking sweet breads. The house is all shut up so the scent stays in and makes everything smell amazing! This is a pumpkin bread I've made several times, but I like to change up the way its topped. This version is a caramel sauce mixed with a traditional confections sugar...
Provided by Aku N
Categories Other Desserts
Time 1h15m
Number Of Ingredients 20
Steps:
- 1. Preheat oven to 350 degrees F. Grease and flour 2 9×5 or 3 7×3 inch loaf pans.
- 2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
- 3. Bake for about 60 - 75 min in the preheated oven. Loaves are done when toothpick inserted in center comes out clean. ****The center may be a little wet it will finish setting up as it cools.**** I like to do the spring method, where you lightly press on the surface of the bread and if it springs back its cooked through.
- 4. FROSTING Cream together butter and pumpkin puree. Add in cinnamon and vanilla and beat combined. Slowly add confectioner's sugar and milk. When its thick its done. Spread frosting over the top of the cooled bread.
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