PUMPKIN MONKEY BREAD RECIPE RECIPES

Name: Pumpkin Swirl Bread
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 1 h 30 min
Yield: 3 loaves (16 slices each).
Ingredients: CREAM CHEESE FILLING:; 2 packages (8 ounces each) cream cheese, softened; 1/4 cup sugar; 1 large egg; 1 tablespoon whole milk; PUMPKIN BREAD:; 3 cups sugar; 1 can (15 ounces) 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; OPTIONAL TOPPINGS:; 1 cup confectioners' sugar; 1/4 teaspoon vanilla extract; 2 to 3 tablespoons 2% milk; Additional chopped walnuts

PUMPKIN SWIRL BREAD RECIPE: HOW TO MAKE IT

Pumpkin Swirl Bread Recipe: How to Make It image

This combination of pumpkin, nuts and dates makes a delicious, golden pumpkin cream cheese bread. The surprise inside—a rich creamy swirl—is like a luscious layer of cheesecake in each slice. —Cindy May, Troy, Michigan

Provided by Taste of Home

Categories Breakfast Brunch Desserts

Total Time 01 hours 30 minutes

Prep Time 25 minutes

Cook Time 01 hours 05 minutes

Yield 3 loaves (16 slices each).

Number Of Ingredients 27

Ingredients

CREAM CHEESE FILLING:
2 packages (8 ounces each) cream cheese, softened
1/4 cup sugar
1 large egg
1 tablespoon whole milk
PUMPKIN BREAD:
3 cups sugar
1 can (15 ounces) 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
OPTIONAL TOPPINGS:
1 cup confectioners' sugar
1/4 teaspoon vanilla extract
2 to 3 tablespoons 2% milk
Additional chopped walnuts

Steps:

Preheat oven to 350°. Grease and flour three 8x4-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 completely with remaining batter., 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. Wrap in foil; refrigerate until serving., Just before serving, if desired, in a small bowl, mix confectioners’ sugar, vanilla and enough milk to reach a drizzling consistency. Drizzle over bread; sprinkle with walnuts.

Nutrition Facts : Calories 189 calories, FatContent 8g fat (2g saturated fat), CholesterolContent 27mg cholesterol, SodiumContent 132mg sodium, CarbohydrateContent 27g carbohydrate (17g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

PUMPKIN SPICE PULL-APART BREAD RECIPE - PILLSBURY.COM

Pumpkin Spice Pull-Apart Bread Recipe - Pillsbury.com image

Pull-apart bread is a fun and tasty twist on traditional sweet rolls. Refrigerated Pillsbury™ Grands!™ Biscuits make it ultra easy to bake up this impressive treat.

Provided by Pillsbury Kitchens

Total Time 1 hours 5 minutes

Prep Time 15 minutes

Yield 8

Number Of Ingredients 8

Ingredients

1/4 cup granulated sugar
1 1/4 teaspoons pumpkin pie spice
1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Honey Butter Biscuits (8 Count)
2 tablespoons butter, melted
3/4 cup canned pumpkin pie mix (not plain pumpkin)
1/2 cup powdered sugar
2 to 3 teaspoons milk
1 teaspoon vanilla

Steps:

Heat oven to 350°F. Spray 9x5-inch loaf pan with cooking spray. In small bowl, mix granulated sugar and 1 teaspoon of the pumpkin pie spice.
Separate dough into 8 biscuits. Separate each biscuit into 2 layers, making total of 16 biscuit rounds. Brush one side of each biscuit round with melted butter. Spread slightly less than 1 tablespoon pumpkin pie mix on top of each. Sprinkle rounds with spice-sugar mixture.
Stack biscuits in 4 piles of 4 biscuits each. Place stacks on their sides in a row in loaf pan, making sure sides without filling are on both ends touching pan.
Bake 40 to 45 minutes or until loaf is deep golden brown and center is baked through.
Cool 10 minutes. Turn pan upside down on serving platter. In small bowl, mix powdered sugar, milk, vanilla and remaining 1/4 teaspoon pumpkin pie spice until thin enough to drizzle. Drizzle over warm loaf. Serve warm.

Nutrition Facts : Calories 260 , CarbohydrateContent 42 g, CholesterolContent 10 mg, FatContent 1 1/2 , FiberContent 1 g, ProteinContent 3 g, SaturatedFatContent 4 1/2 g, ServingSize 1 Serving, SodiumContent 460 mg, SugarContent 19 g, TransFatContent 0 g

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