Pumpkin Swirl Bread takes approximately 1 hour and 20 minutes from beginning to end. One portion of this dish contains about 8g of protein, 26g of fat, and a total of 375 calories. For $1.09 per serving, you get a bread that serves 48. This recipe is liked by 1405 foodies and cooks. This recipe from Taste of Home requires ground nutmeg, walnuts, pumpkin pie spice, and ground cloves. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a pretty good spoonacular score of 64%. Try Pumpkin Swirl Bread, Pumpkin Swirl Bread, and Nutella Swirl Pumpkin Bread for similar recipes.

Servings: 48

Preparation duration: 15 minutes

Cooking duration: 65 minutes

Ingredients:

Equipment:

Cooking instruction summary:

Directions 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 65-70 minutes or until a toothpick inserted in bread portion comes out clean. 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. Yield: 3 loaves (16 slices each). Originally published as Pumpkin Swirl Bread in Country Woman ChristmasAnnual 1997, p19 Print Add to Recipe Box Email a Friend

Step by step:

1. Preheat oven to 35

2. Grease and flour three 8x4-in. loaf pans. In a small bowl, beat filling ingredients until smooth.

3. 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.

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

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

6. Just before serving, if desired, in a small bowl, mix confectioners sugar, vanilla and enough milk to reach a drizzling consistency.

7. Drizzle over bread; sprinkle with walnuts.

Nutrition Information:

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