* Exported from MasterCook *
Bread, Pumpkin Swirl
Recipe By :Nancy Rader
Serving Size : 48 Preparation Time :0:15
Categories : Bread-Bakers Mailing List Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Filling:
16 cream cheese -- softened, ,(2 pkgs)
1/4 cup sugar
1 egg
1 tablespoon milk
Bread:
3 cups sugar
15 ounces pure pumpkin
4 eggs
1 cup canola oil
1 cup water
4 cups all-purpose flour
4 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon nutmeg
1/2 teaspoon ground cloves
1 cup chopped walnuts
1 cup raisins
1/2 cup chopped dates
1. Preheat oven to 350F. Grease and flour three 8x4" loaf pans. In
a sm bowl beat filling ingredients until smooth.
2. In a lg bowl, beat sugar, pumpkin, eggs, oil and water until
well blended. In another bowl whisk flour, pie spice, nutmeg and
cloves; gradually beat into pumpkin mixture. Stir in walnuts,
raisins and dates.
3. Pour half of the batter into prepared pans, dividing
evenly. Spoon filling over batter. Cover filling completely with
remaining batter.
4. Bake 65-70 min or until a toothpick inserted in bread portion
comes out clean. Cool 10 min before removing from pans to wire racks
to cool completely. Wrap in foil; refrigerate until serving.
Description:
"The combination of pumpkin, nuts and dates make a flavorful
bread with a beautiful golden look. The surprise inside is like a
luscious layer of cheesecake in each slice."
Source:
"Taste of Home Most Requested Recipes of 2014"
T(Bake):
"1:05"
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Per Serving (excluding unknown items): 442 Calories; 34g Fat (67.2%
calories from fat); 8g Protein; 28g Carbohydrate; 1g Dietary Fiber;
107mg Cholesterol; 344mg Sodium. Exchanges: 1/2 Grain(Starch); 1
Lean Meat; 0 Fruit; 0 Non-Fat Milk; 6 Fat; 1 Other Carbohydrates.
NOTES : 2014 - 0303