Thursday, October 21, 2010

Pumpkin Swirl Bread with Streusel Topping

I saw this bread sometime ago when I was looking around for new things to try and thought it looked yummy so I decided to try it and was favorably impressed. The original recipe does not call for the topping, I just added it because I thought it would be good. It is pretty crusty and crumbles easily when it comes out of the oven but if you bag it for a day or two the crumbs turn moist and all the flavors have blended for a scrumptious pumpkin treat! You will need the following:
                                                      For the Filling:
                                                     1 cup sour cream
                                                     1/4 cup sugar
                                                     4 ounces cream cheese,softened
                                                     1 egg
                                                     For the Bread:
                                                     3 cups all-purpose flour
                                                     2 teaspoons baking soda
                                                     2 teaspoons ground cinnamon
                                                     1 teaspoon ground ginger
                                                     1 teaspoon ground nutmeg
                                                     1/2 teaspoon salt
                                                     2 cups sugar
                                                     1 cup butter,melted
                                                     1/3 cup water
                                                     1 (15 ounce) can pumpkin
                                                     4 eggs

                                                     For the topping:
                                                     3/4 cup brown sugar
                                                     3/4 teaspoon cinnamon
                                                     2-1/2 tablespoons butter, melted
                                                     1/2 cup pecans, optional

Heat oven to 350 degrees. Grease 3 (4-1/2 x 8-1/2) loaf pans;set aside. Combine all the filling ingredients in a medium bowl. Beat at medium speed, scraping bowl often until well mixed. Set aside.

Combine flour,baking soda,cinnamon,ginger,nutmeg,and salt in another bowl.

In a mixer bowl; combine 2 cups sugar,melted butter, water, pumpkin, and 4 eggs. Beat on low speed, scraping sides of bowl often, until smooth. Continue beating, gradually adding flour mixture and scraping bowl often, until well mixed.

Spoon pumpkin batter (approx. 1-1/3 cups) into each prepared loaf  pan.Carefully spread filling (approx. 2/3 cup) mixture over batter in each pan.

 Top each evenly with remaining pumpkin batter (approx. 1 cup) .Carefully spread to the edge of the pans. Cut through batter with  knife to create swirled effect.    

Sprinkle with Streusel topping (or leave plain) and press down into batter gently.


Bake 50-60 minutes in convection oven (conventional ovens may take longer) or until toothpick or cake tester inserted in center comes out clean. Cool at least 10 minutes on a wire rack before removing from pans. Cool completely.

I think this would also be yummy with a drizzle of cream cheese icing or a glaze over top of the streusel but I haven't done that yet. Can't quite get myself to keep piling on the sugar.  :)

Linking to:
Cupcake Apothecary
Be Blessed!


  1. yea...i'm your first follower! :) this bread tastes even better than it looks...i'm even stretching mine out to 3 whole days! :)

  2. Congrats! You were in the top 6 for this week's Themed Baker's Sunday at Cupcake Apothecary! Make sure to grab your I was featured button on the side of my blog! I hope to see you for this next week's Themed Baker's Sunday where the theme is CHEESECAKE! Submissions start tomorrow, so don't forget!