-
- Preheat oven to 350°. Grease and flour three 8×4-in. loaf pans. Line the bottom of each pan with parchment; grease the papers. In a small bowl, beat the first 4 ingredients until smooth.
- In a large bowl, beat sugar, pumpkin, eggs, oil and water until well blended. In another bowl, whisk the flour, pie spice, baking 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 the batter to within 1/2 inch of sides of pans; cut through filling with a knife to swirl. Cover the filling completely with the remaining batter; cut through batter again to swirl.
- 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.
- If desired, in a small bowl, mix confectioners’ sugar, vanilla and enough milk to reach a drizzling consistency. Drizzle over bread; sprinkle with walnuts. Cut into slices. Refrigerate leftovers.
Pumpkin Swirl Bread Tips
Can you freeze Pumpkin Swirl Bread?
Yes. Make sure the bread is completely cool before wrapping it up to freeze. You don’t want to trap in any excess moisture from steam. When you’re certain it’s cool, wrap it in plastic wrap (two layers doesn’t hurt!) or store in resealable plastic freezer bags. You can keep the unglazed bread in the freezer for two months. When you’re ready to eat, defrost it in the fridge until thawed.
How long does Pumpkin Swirl Bread last?
To keep this bread fresh, store it in the refrigerator for up to a week.
How do I make sure the middle is done before the outside burns?
Continue Reading in next page
