Tuesday, 2 December 2014

Sweets n' Treats with Les!

Guest Post from LesMc537

Pumpkin Cream Cheese Swirl Bread

The holiday season really puts me in a baking mood, and with Thanksgiving (in the US) just a day away (when I wrote this), I’m busy in the kitchen making some family favorites. Top on the list (for everyone except me because I don’t like pumpkin), is this Pumpkin Cream Cheese Swirl bread and really, it’s a quick bread, which means it’s a cake, but it has pumpkin and bread in the title, so it’s good for you. . .  or if you prefer, just say that holiday calories don’t count (I wish)!

Preheat oven to 350*, grease and flour your preferred pan: I’ve used a loaf pan, a round cake pan, muffin tins, and I’m using a bundt pan this time.

Cream Cheese Filling

8 oz cream cheese, softened to room temperature.
¼ C sugar
1 egg
Combine ingredients (hand mixer works well), set aside.

Pumpkin batter
1-3/4 C flour
1-1/2 C sugar
1 tsp baking soda                    
1 tsp cinnamon
¼ tsp nutmeg
1 C pumpkin
½ tsp salt
½ C melted butter
1 egg
1/3 C water

Combine dry ingredients and mix well.  Add wet ingredients, mix thoroughly.

Put 2 cups-ish of the pumpkin batter into your preferred pan.  Pour the cream cheese filling over the first layer of pumpkin batter.  Put remaining pumpkin batter on top of the cream cheese layer.  Using a knife (dull is fine), swirl through the batter.  Place in a 350* oven for an hour (check for doneness using the toothpick test—insert into center, done when comes out clean, not gooey).  Cool in pan for 1o minutes, remove from pan and cool completely on a wire rack.  Store covered in the refrigerator.  Enjoy!  These never last long with my family, so I have to make at least 3 each holiday. ;)




  1. This looks really good!
    Not so sure about pumpkin, never had that ever :D but I can see this also working with banana. What do you think?

  2. Flippin' ''eck, that looks gorgeous!

  3. I suspect it would work with banana Tiny. :)



Contact our Support

Email us: theadiposetv@gmail.com