Pumpkin Swirl Bread Recipe

Name: Pumpkin Swirl Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 (8 oz.) pkg. cream cheese, softened; 1/4 c. sugar; 1 egg, beaten; 1 3/4 c. flour; 1 1/2 c. sugar; 1 tsp. baking soda; 1 tsp. cinnamon; 1/2 tsp. salt; 1/4 tsp. nutmeg; 1 c. canned pumpkin; 1/3 c. margarine, melted; 1 egg, beaten; 1/3 c. water

Servings: persons

1 (8 oz.) pkg. cream cheese, softened
1/4 c. sugar
1 egg, beaten
1 3/4 c. flour
1 1/2 c. sugar
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. nutmeg
1 c. canned pumpkin
1/3 c. margarine, melted
1 egg, beaten
1/3 c. water

1
Combine cream cheese until well-blended with sugar and egg. Set aside.
2
Combine dry ingredients.
3
Add combined pumpkin, margarine, egg and water, mixing just until moistened.
4
Reserve 2 cups pumpkin batter.
5
Pour remaining batter into greased and floured 9 x 5-inch long pan.
6
Pour cream cheese mixture over pumpkin batter.
7
Top with rest of pumpkin batter.
8
Cut through batters with knife several times and swirl.
9
Bake at 350u00b0 for 1 hour and 10 minutes or until pick comes out clean.
10
Cool 5 minutes. Remove from pan.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (8 oz.) pkg. cream cheese, softened, 1/4 c. sugar, 1 egg, beaten, 1 3/4 c. flour, and more.

Yes, Pumpkin Swirl Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Swirl Bread

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