Pumpkin swirl loaf
Dimitra's Dishes · ♥ 392 likes · 4.7K views · 12 min video
Read about quick breads in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 16 oz soft cream cheese
- ¼ cup granulated sugar
- ¼ cup warm milk
Mix the room temperature cream cheese with the granulated sugar and warm milk until smooth.
Cream cheese swirl filling
- 1 whole egg
- 1 tsp pure vanilla extract
Mix in the egg and the vanilla extract until smooth and set the filling aside; it makes about three cups.
- 2 cups all-purpose flour
- 1½ tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp salt
- ½ cup chopped nuts
Whisk the flour, baking powder, baking soda, cinnamon, ginger, cloves and salt together, or pass them through a sifter.
- ½ cup light olive oil
- 2 whole eggs
- 1 cup granulated sugar
- 1 tsp pure vanilla extract
In another bowl whisk the light olive oil, eggs, granulated sugar, vanilla and brown sugar.
Add the dry ingredients all at once and whisk until just combined; resist over mixing and finish with a spatula, scraping the bowl.
If adding nuts and dried fruit, toss them with a couple of tablespoons of flour and fold them in at the end.
Line a nine by five inch loaf pan with a crumpled half sheet of parchment paper so it stays in place and the loaf lifts out.
Lining the loaf pan and swirling the filling
Put a little more than half the batter into the pan, spread one cup of the cream cheese filling over it, then the remaining batter.
Bake at 350F for about 70 minutes, until a toothpick in the centre comes out clean.
Cool completely, then lift it out by the parchment paper and cool a little more before serving.
Optional icing: combine confectioner's sugar with milk or orange juice to the thickness you like, drizzle it over and top with pumpkin seeds, sunflower seeds, pistachios, pecans or walnuts.
Optional icing, toppings and freezing