PUMPKIN SWIRL BREAD | Surprise CREAM CHEESE Filling | DIY Demonstration

PUMPKIN SWIRL BREAD w/ a surprise center in every slice!! ADDICTIVE!! A perfect way to kick off the Thanksgiving season!! Recipe below...

PUMPKIN SWIRL BREAD

Preheat oven to 350 degrees F.

Grease and flour 3 (8" by 4") loaf pans. Set aside.

• 2 teaspoons baking soda
• 3-1/2 teaspoons ground cinnamon, substitute with pumpkin spice
• 1 cup walnuts, chopped, substitute with pecan, optional
• 4 large egg
• 1 cup water
• 2 teaspoons ground nutmeg, substitute with pumpkin spice
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3 cups sugar
• 1 can (15 ounces) 100% pure solid-pack pumpkin
• 1 teaspoon ground cloves, substitute with pumpkin spice
• 4 cups all-purpose flour
• 1 cup dates, chopped, substitute with raisins, optional
• 1 cup canola oil

CREAM CHEESE FILLING:

• 1 large egg
• 1 tablespoon whole milk, substitute with cream
• 1/4 cup sugar
• 2 packages (8 ounces each) cream cheese, softened

1. In a medium bowl beat filling mixture until light and smooth. Set aside.
2. In a large bowl whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves. Set aside.
3. In another bowl, whisk the eggs (until slightly beaten), oil, water, and sugar. Rest for 5 minutes to allow the sugar to dissolve slightly. Add 100% pure pumpkin. Whisk. Add flour mixture and gently stir until batter is smooth.
4. Stir in walnuts and dates. Optional.
5. Add 1-1/2 to 2 cups of batter into each prepare loaf pan. Spoon 1/3 of cream cheese filling over batter. Cover center filling with remaining batter. Add additional chopped nuts on top, if desired.
6. Bake in preheated 350 degrees oven F. for 1 hour and 10 minutes, or until tooth picked inserted in middle come out clean.
7. Cool bread in loaf pans for 10 minutes before removing to a cooling rack to cool completely.
8. Wrap each cooled bread loaf in plastic wrap and/or foil. Store in refrigerator for 24 hours up to 5 days for ultimate flavors to develop. Slice while cool with a serrated knife. Bring to room temperature before serving.

TIPS: Freeze PUMPKIN SWIRL LOAFS up to 6 months wrapped in plastic first and then sealed tightly in foil. Substitute foil with plastic freezer bags.

~~~ENJOY your PUMPKIN SWIRL BREAD~~~