Recipe By: Suzanne Virgilio

This has always been one of my all-time favorite quick breads. It stays moist and has delicious pumpkin flavor. It was also a top seller at our retail bakery.

Time: 1 hour

Makes 1–9″x5″ loaf

Pumpkin Bread Ingredients:

• 1 1⁄2 cup granulated sugar
• 1⁄2 cup corn oil
• 2 eggs – beaten
• 1 heaping cup canned pumpkin puree
• 1 3⁄4 cup flour
• 1 tsp baking soda
• 1⁄2 tsp baking powder
• 1⁄2 tsp salt
• 1⁄2 tsp allspice
• 1⁄2 tsp cinnamon
• 1⁄2 tsp freshly grated nutmeg
• 1/3-cup warm water

Cream Cheese Swirl Ingredients

• 1–8 oz pkg. cream cheese, softened
• 1⁄2 cup confectioners sugar
• 1 egg
• 1⁄2 tsp vanilla

Cream Cheese Swirl Procedure

Combine all of the cream cheese swirl ingredients in mixer until creamy. Set aside until ready to combine with pumpkin batter.

Pumpkin Bread Procedure:

1. Assemble ingredients and equipment
2. Preheat oven to 350 degrees
3. Spray 9X5 Loaf pan
4. In a large bowl combine sugar, oil, pumpkin and eggs; mix well with a wire whisk or rubber spatula until well combined
5. In a separate bowl combine the flour, baking soda and baking powder, salt, allspice cinnamon and nutmeg. Stir to combine all ingredients
6. Using a rubber spatula gently fold the dry ingredients into the pumpkin mixture until all is incorporated.
7. Now add the 1/3-cup warm water and stir again until completely incorporated.
8. Pour half batter into prepared pan, and then pour cream cheese mixture on top, then cover with remaining pumpkin mixture
9. Use a butter knife to “swirl” cream cheese into batter. Don’t overdo; you just want to make a “swirl” pattern
10. Bake for 30 – 40 minutes.

 

 

Cream Cheese Swirl Procedure

1. Combine all in mixer ingredients until creamy