Pumpkin Swirl Bread Chef John's Recipe
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| Pumpkin Swirl Bread |
"This is for a pumpkin quick bread that has cream cheese in the middle. I generally double it, and then it makes three 8 X 4 inch loaves. This recipe freezes well."
Ingredients :
- 1 (8 ounce) package cream cheese
- 1/4 cup white sugar
- 1 egg, beaten
- 1 3/4 cups all-purpose flour
- 1 1/2 cups white sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 cup pumpkin puree
- 1/2 cup butter, melted
- 1 egg, beaten
- 1/3 cup water
Instructions :
| Prep : 15M | Cook : 10M | Ready in : 1H35M |
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- Blend cream cheese, 1/4 cup sugar, and 1 beaten egg. Set aside.
- Combine flour, 1 1/2 cups white sugar, baking soda, salt, and spices. Set aside.
- Combine pumpkin, butter or margarine, beaten egg, and water. Add flour mixture to pumpkin mixture, mixing just until moistened. Reserve 2 cups of the pumpkin batter. Pour the remaining batter into a greased and floured 9 x 5 inch loaf pan. Pour cream cheese mixture over pumpkin batter, and top with reserved pumpkin batter. Cut through batter several times with a knife for a swirl effect.
- Bake at 350 degrees F (175 degrees C) for 70 minutes, or until tester comes out clean. Cool in the pan for 10 minutes, and then remove from pan to cool completely.
Notes :
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