Best Pumpkin Swirl Bread Recipes

CHOCOLATE-PUMPKIN SWIRL BREAD WITH MARMALADE BUTTER

Steps:

• For the marmalade butter: Mix the butter, marmalade, orange zest and sea salt together in a bowl until smooth. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Remove from the refrigerator 15 minutes before serving.
• For the swirl bread: Preheat the oven to 350 degrees F. Brush a 9-by-5-inch loaf pan with butter, or spray with nonstick spray; set aside.
• Combine the flour, baking soda, pumpkin pie spice, baking powder and fine salt in a medium bowl.
• Place the sugar and oil in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until well combined (it'll look like wet sand), about 1 minute.
• Turn the mixer to medium speed and add the eggs, one at a time, beating well after each addition. Reduce the speed to low, add the pumpkin puree and vanilla extract, and mix until just combined, about 30 seconds. Stop the mixer and scrape down the sides of the bowl and the paddle. Add the flour mixture, and mix until just combined.
• Remove the bowl from the mixer and drizzle the melted chocolate evenly over the batter.
• Using a rubber spatula, fold the chocolate into the batter until it's just swirled in. (Be careful not to fully incorporate the chocolate into the batter--you want a marbled effect.)
• Pour the batter into the prepared loaf pan and spread it into an even layer. Bake until the bread is browned on top and a toothpick inserted into the center comes out with a few moist crumbs attached, 50 to 60 minutes. Let cool in the pan on a wire rack for 10 minutes. Remove from pan and let cool another 10 minutes before slicing. Serve with the marmalade butter.

PUMPKIN SWIRL BREAD

Steps:

• 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 until a toothpick inserted in bread portion comes out clean, 65-70 minutes. 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.

PUMPKIN SWIRL BREAD

Steps:

• 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.

PUMPKIN BREAD WITH NUTELLA SWIRL

Steps:

• Preheat oven to 350°. Grease four 5-3/4x3x2-in. loaf pans., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and pumpkin. Combine the flour, cinnamon, baking powder, baking soda, ginger, cloves and salt; gradually beat into pumpkin mixture until blended., Transfer 1/2 cup batter to each prepared pan. Drizzle 1 tablespoon Nutella over batter. Repeat layers; cut through batter with a knife to swirl. Bake 30-35 minutes or until a toothpick inserted in center comes out clean., Cool in pans 10 minutes before removing to a wire rack. Cool completely.

CINNAMON SWIRL PUMPKIN YEAST BREAD

Steps:

• Add the water and yeast to the bowl of a stand mixer fitted with the paddle attachment. Mix briefly to combine. Add the milk, eggs, pumpkin, oil, brown sugar, salt, and spices and beat until the mixture is uniform, about 30 seconds. Add 4 cups of the flour to the mixer bowl, and beat until the flour is incorporated and a sticky dough forms. Remove the paddle attachment and switch to the dough hook. With the mixer on low speed, gradually add enough of the remaining flour as is necessary to create a dough that is smooth and elastic. Transfer the dough to a well-oiled bowl, turning once to coat. Cover the bowl with a piece of plastic wrap and let the dough rise until doubled in bulk, about 1 hour. While the dough rises, make the filling by combining the sugar and cinnamon in a small bowl. Also, spray two 9 x 5 inch loaf pans with cooking spray. Turn the dough out onto a lightly floured work surface and divide it in half. Press (or roll) each half into a rectangle about that is about 18 x 9 inches. Brush each half with the melted butter then sprinkle evenly with the cinnamon/sugar mixture. Starting with a short side, roll each rectangle of dough tightly into a cylinder, pinching the seam closed when you get to the end. Place the loaves in the prepared loaf pans, seam side down. Press down gently so the dough touches all four sides of the pan. Cover each pan with a piece of plastic wrap (or a towel) and let rise until almost doubled, about 45 minutes. Toward the end of the rise time, preheat the oven to 375 F. Bake the loaves for about 30 minutes.

CINNAMON SWIRL PUMPKIN YEAST BREAD

Steps:

• First, make sure your yeast is active: combine the water, tablespoon of sugar, and the yeast, stir, and set aside until you see it begin to foam. Your yeast is alive, so proceed.
• Add the remaining ingredients except for 1/2 cup of the flour and those for the filling. Thoroughly combine your dough and knead using your preferred method: a bread machine "dough" setting, your trusty stand mixer, or your own hands. Whatever method you choose, you're done kneading when the dough is springy and smooth to the touch. If it's a bit sticky, add that reserved 1/2 cup of flour a bit at a time until the stickiness goes away. If it seems a bit dry/clumpy, you can add water by the tablespoon until the dough is more elastic.
• Place the dough in a greased bowl and cover with plastic wrap or a towel, then set aside to rise in a warm place for 60 minutes.
• Prep your swirl filling by combining the sugar and cinnamon in a small bowl.
• Make your swirl! Retrieve that risen dough, then roll it to a rectangular shape using a rolling pin. Spread the cinnamon-sugar over the rectangle leaving a thin border around all edges. Roll the bread up like a jelly roll to create the swirl, then tuck under the left and right sides to seal the edges.
• Place the rolled dough seam-side down in a greased loaf pan and allow it to rise for another 60 minutes, or until the loaf rises above the lip of the loaf pan.
• Preheat your oven to 350 degrees and bake the loaf for 45-55 minutes until done.

PUMPKIN CHOCOLATE SWIRL PECAN BREAD

Steps:

• Marbling Melt the chocolate and butter in a 2qt. bowl set over a pot of simmering water.( The bottom of the bowl should not touch the water) Stir in the cocoa powder, corn syrup, and water, mixing until smooth. Remove from heat and blend in the baking soda. Keep the mixture warm over the water bath while you prepare the batter. Combine the flour, cinnamon, baking powder, baking soda, salt, nutmeg and allspice in a medium bowl and whisk until combine. Set aside. In the bowl of an electric mixer, beat the eggs on medium-high speed for 2 min. until lightened in color. Add the brown sugar, 1-2 tablespoons at a time, taking about 2 min. and the sugar taking about 1 min. Add the orange and lemon zests and beat for 1 min. longer. Scrape down the side of bowl as needed. Reduce the mixer speed to medium-low and drizzle in the oil in a steady stream taking about 2 min. Reduce speed to low and add the pumpkin puree. Mix until combined. Add the dry ingredients in two additions and blend for 10-15 seconds until incorporated. Use a large rubber spatula, fold in the pecans. Spoon half batter into prepared pan. Add half chocolate mixture. Add 1/4 of batter. Then chocolate...end with batter. Bake for 55 min. Check with toothpick in center. Make sure it comes out clean. If not add another 5 min. or 10. Remove from oven and place on cooling rack. When cool invert onto rack. Remove the pan, peel off the parchment paper, and turn loaf top side up. Cut with serrated knife into 1/2 inch slices. Store at room temp, tightly covered with plastic wrap for up to 5 days. This loaf may be frozen.

CINNAMON SWIRL PUMPKIN QUICK BREAD

Steps:

• Preheat oven to 350^. Grease 2 - 9x5-inch loaf pans and line the bottoms with waxed paper.Spray paper. Set aside.
• In a small saucepan add cream cheese, butter and evaporated milk; heat until cream cheese is melted. Whisk until smooth. Remove from heat , set aside to cool. In a large bowl combine flour, baking powder, soda, salt, cinnamon, ginger and cloves. Set aside.
• In a large mixer bowl combine pumpkin,brown sugar, and eggs. Add cream cheese mixture and blend well. Add flour mixture slowly and mix until well blended. Stir in nuts.
• Pour batter into prepared pans 1/2 way, sprinkle filling mixture over batter and swirl in with a knife. Pour remaining batter equally over filling; then sprinkle topping evenly over loaves. Bake at 350^ for 45 to 50 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool in pan 15 minutes, remove and cool completely. When cool remove waxed paper from bottom of loaves.
• FILLING: Combine ingredients and stir to dissolve sugar. --- TOPPING: Combine all ingredients and using a fork or your hands, work the butter into the other ingredients until it resembles coarse sand.

PUMPKIN CREAM CHEESE SWIRL BREAD

Steps:

• 1. Preheat oven to 350.In large bowl, beat together pumpkin, brown sugar, sugar, 3 eggs, milk, butter, flour, baking powder and cinnamon.
• 2. In another bowl, beat together cream cheese, 1 egg and sugar. Generously grease and flour a large bread pan.
• 3. Spoon a thin layer of pumpkin batter into botton of pan. Make a well in the center of bread and spoon half the cream cheese filling inside. Cover with another pumpkin layer, then swirl rest of cream cheese into that layer before covering all signs of cream cheese.
• 4. Bake for 1 hour or until toothpick comes out of bread clean.

CARAMEL SWIRL PUMPKIN BREAD

Steps:

• 1. Preheat oven to 350 degrees F. Grease and flour 2 9×5 or 3 7×3 inch loaf pans.
• 2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
• 3. Bake for about 60 - 75 min in the preheated oven. Loaves are done when toothpick inserted in center comes out clean. ****The center may be a little wet it will finish setting up as it cools.**** I like to do the spring method, where you lightly press on the surface of the bread and if it springs back its cooked through.
• 4. FROSTING Cream together butter and pumpkin puree. Add in cinnamon and vanilla and beat combined. Slowly add confectioner's sugar and milk. When its thick its done. Spread frosting over the top of the cooled bread.

PUMPKIN SWIRL BREAD

Steps:

• Combine cream cheese, sugar, and egg well. Set aside. Combine dry ingredients. Combine remaining ingredients and add to dry ingredients. Mix until moistened. Reserve 2 c batter, pour remaining into 9x5 loaf pan. Pour cream cheese mixture over pumpkin mix, top with reserved batter. Cut through with a knife for swirl effect. Bake @ 350 for 1 hour 10 minutes. Cool for 5 minutes and remove from pan.