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Pumpkin Swirl Bread

October 17, 2016

Pumpkin Swirl Bread
Northey Camacho for KCTS 9 Cooks

An orange-mascarpone swirl transforms delicious, moist pumpkin bread into a fall favorite that's rich enough for dessert.

Yield: makes two 8-inch loaves

1 cup canned pumpkin (not pie filling)
1/2 cup olive oil or vegetable oil
2 large eggs
11/2 cups granulated sugar
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
12/3 cups all-purpose flour
1 teaspoon baking soda
1 cup pecans, chopped

Orange-Mascarpone Swirl
3 ounces cream cheese, softened
1 8-ounce container mascarpone cheese
1 tablespoon flour
1/2 cup granulated sugar
zest of 1 large orange
1 large egg

Preheat oven to 325 degrees. Butter two 8 x 4-inch loaf pans.

In a large bowl, combine pumpkin, oil and eggs. Add sugar, salt, cinnamon, flour, baking soda and pecans. Mix until well combined.

For the filling, in a small bowl beat together cream cheese, mascarpone, flour, sugar and orange zest. Add egg and stir in just until combined.

Pour about one-fourth of the pumpkin batter into each loaf pan. Gently spread one-third of the mascarpone mixture over the batter in each pan, then top with the remaining batter to cover the filling in each pan. Top with the remaining filling mixture, and using a dinner knife, cut through the batter in a curlicue motion to create a swirl.

Bake loaves for approximately 75 minutes, or until bread passes the toothpick test. Rotate pans at about the halfway point so they bake evenly. Cool 10 minutes before removing from pans. Great served warm or at room temperature.