Pumpkin- Cream Cheese Swirl Bread

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Pumpkin- Cream Cheese Swirl Bread

Yield: 1 loaf

Prep Time: 25 min

Cook Time: 60 min


1 cup canned pure (unsweetened) pumpkin puree
1 cup granulated white sugar
1/2 cup firmly packed brown sugar
3 large egg whites, divided
1/2 cup fat-free milk
1/4 cup canola or vegetable oil
2 cups all-purpose flour
2 1/2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1/4 teaspoon salt

1 (8-ounce) package low fat cream cheese, softened
2 Tablespoons granulated white sugar
1 large egg white


1. Preheat oven to 350°F. Grease the bottom only of a 9x5-inch loaf pan; set aside.

2. Prepare the bread: Whisk together pumpkin, sugars, 3 of the egg whites, milk and oil in a large bowl.

3. In a separate bowl, whisk together flour, baking powder, spice and salt. Add flour mixture to wet mixture and stir just until moistened.

4. In a medium bowl, beat swirl ingredients with an electric mixer until well blended.

5. Spoon half of the pumpkin batter into prepared pan; spoon swirl mixture evenly over the batter. Cover with remaining pumpkin batter. Use knife to gently drag through the batter and swirl it around, being careful not to touch the bottom or sides.

6. Bake 1 hour, or until toothpick inserted in center comes out clean. Run knife or thin spatula around edges of pan to loosen bread; cool in pan on wire rack for 10 minutes. Remove bread from pan to wire rack; cool completely.

Source: RecipeGirl.com (Adapted from Kraft Foods )

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  • Sherry wrote:

    Where in the world do you find unsweetened pumpkin puree? All I can find locally is pumpkin pie filling. Can I use that and just omit the sugar?

    • Lori Lange wrote:

      No, you should only use the unsweetened. You should be able to find both by Libby’s- side by side on the grocery store shelf. If not, ask the manager of the store.

  • Christine wrote:

    Made this recipe many times – it’s my favorite! But the cream cheese never “swirls” no matter how many times I run the knife through. It just stays as its own layer. Tips?

    • Lori Lange wrote:

      Swirls are hard to get right! You can see from my photo that I didn’t get a great swirl either.

  • Katheryn wrote:

    DILEMMA:: Which size can of pumpkin? I have the generic soup can size and the gigantor size. Thoughts anyone?

    • Lori Lange wrote:

      The recipe calls for 1 cup pumpkin puree- not a can.

  • D. Cartwright wrote:

    Would this recipe work with splenda instead of sugar? Just thinking it would be anice treat for a friend of mine, who is diabetic.

    • Lori Lange wrote:

      I’m not entirely sure, since I don’t use splenda in my baking. Wish I could help!

  • Amber wrote:

    What’s the purpose of using just the egg whites? Any idea if it would turn out that much different if I used the whole egg?

    • Lori Lange wrote:

      I’m not entirely sure since this recipe came from Kraft originally, but I’m assuming it’s to cut down on the fat.

  • a’ishah wrote:

    love this! i recently found your site when a friend shared your pumpkin cinnamon roll pancake recipe (which i plan to try next!) and i love all of your recipes! i just tried this one and added vanilla extract, subbing applesauce for oil and whole milk for fat free. i also added extra spices. it turned out great. when i first pulled the bread out i was worried it was undercooked but once it cooled the texture was absolutely perfect and it tasted amazing – my guests loved it too.

    it was also lots of fun as it was my first time learning how to separate egg whites…i’m not sure how i managed to cook for this long without knowing that, hehe 🙂

  • Shirl wrote:

    Awesome recipe.They taste so good.I made mine in a 13×9 in pan instead of bread pan.Turned out like brownies.

  • Tessa wrote:

    Very good! I reduced the sugar, used applesauce instead of oil, and added chocolate chips (ironic I know). It turned out great.