Cinnamon Swirl Pumpkin Cream Bread
This truly is the most moist sweet bread recipe around. The added touch of cinnamon/maple swirl in the center just sends the taste off the edge. After eating this entire loaf among me and the kids, honest to goodness nobody had one single crumb on their plates.
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For 1 Batch(es)
- Nonstick cooking spray
- 6 tablespoons butter or margarine, softened
- 3/4 cup brown sugar
- 2 eggs
- 1/2 cup your favorite egg nog
- 1 1/4 cups canned pumpkin(not spiced)
- 3 tablespoons cinnamon, divided
- 1 teaspoon baking soda
- 1/2 teaspoon nutmeg
- 1 1/4 cups flour
- 1/2 cup granulated sugar
- 1/4 cup maple syrup
Cinnamon Swirl Pumpkin Cream Bread Directions
Preheat oven to 350-degrees F. Grease a 9-inch loaf pan with nonstick cooking spray; set aside.
In a large bowl and using an electric mixer, beat butter and brown sugar on high speed until well combined. It may not be smooth because I cut back on the butter, but if it resembles crumbs, that is perfect.
Add eggs and beat well. Add egg nog, pumpkin, 1 tablespoon cinnamon, baking soda and nutmeg. Continue beating, on low speed, until everything is evenly blended. Add flour all at once and beat until it just comes together.
In a separate, smaller bowl, mix together granulated sugar, remainder of cinnamon with maple syrup until well blended.
Pour half the bread batter into prepared pan. Drizsle maple mixture right down the center(it will be think) and add remaining batter over the top. Lift up a couple inches from the counter and drop a couple times to remove air bubbles. Bake 1 hour and 10 minutes, or until when touched in the center, it bounces back. Make sure you put a larger sheet pan underneath the loaf pan to catch any maple mixture that may bubble up over the sides.
Remove from oven, loosen the sides with a butter knife and let cool enough to transfer to a platter.