Pumpkin Swirl Bread

This recipe makes 3 loaves. I sliced all 3 up and put them on a tray for coffee hour after worship at church this morning. A loaf also makes a great gift – all wrapped up in aluminum foil with a gift tag.  The bread must be kept refrigerated though, due to the luxurious swirl in the middle!

Here’s What You Will Need:


  • 2 packages (8 oz. each) cream cheese, softened
  • 1/4 cup sugat
  • 1 egg
  • 1 Tbsp. milk


  • 3 cups sugar
  • 1 can (15 oz.) solid-pack pumpkin
  • 1 cup canola oil
  • 1 cup water
  • 4 eggs
  • 4 cups all-purpose flour
  • 4 tsp. pumpkin pie spice
  • 2 tsp. baking soda
  • 1-1/2 tsp. ground cinnamon
  • 1 tsp. baking powder
  • 1 tsp. ground nutmeg
  • 1 tsp. salt
  • 1/2 tsp. ground cloves
  • 1 cup chopped walnuts
  • 1 cup dried cranberries
  • 1/2 cup raisins

Here’s What You Do:

  1. In a small bowl, beat cream cheese, sugar, egg and milk.  Set aside.
  2. In a large bowl, beat sugar, pumpkin, oil, water, and eggs.
  3. Combine the dry ingredients in yet another bowl.  Gradually add this to pumpkin mixture and mix well.  Stir in in the nuts, cranberries, and raisins.
  4. Pour half of the batter into three greased and floured 8 in. x 4 in. loaf pans.  Spoon filling over batter – in a strip down the middle.  Cover filling completely with remaining batter.
  5. Bake at 350 degrees for 65 – 70 minutes or until a toothpick inserted near the center comes out clean.  Cool before removing from pans.  Slice and serve or wrap in foil.  Refrigerate until serving.


About the author


I am a child of God -- seeking daily to walk in the Way. I am the daughter of a farmer. I am married to an awesome man who makes it possible for me to live out my dream of keeping the farm that has been in my family for 110 years. I am the mother of two. We have laying hens for eggs, raise our own chicken, pork and beef as well as have a large garden. We sell the excess produce at our roadside stand along with my crafts and photography. Thanks for reading about our adventures. God bless!

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