Jefferson County Recipe of the Day: Pumpkin Swirl Bread

Ingredients

Filling:

2 — 8 oz. packages cream cheese, softened
1/4 cup sugar
1 large egg
1 tablespoon milk

Bread:

3 cups sugar
1 — 15 oz. can solid-pack pumpkin
4 large eggs
1 cup canola oil
1 cup water
4 cups all-purpose flour
4 teaspoons pumpkin pie spice
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup chopped walnuts
1 cup raisins
1/2 cup chopped dates

Directions

~Preheat oven to 350°F.

~Grease and flour three 8×4-in. loaf pans.

~In a small bowl, beat filling ingredients until smooth.

~In a large bowl, beat sugar, pumpkin, eggs, oil, and water until well blended.

~In another bowl, whisk flour, pie spice, 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 batter. Cover filling with the remaining batter.

~Bake 65 to 70 minutes (or until a toothpick inserted in the bread portion comes out clean). Cool for 10 minutes before removing from pans to wire racks to cool completely.

~Wrap in foil; refrigerate until serving.

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