It snowed on Friday!
Yes, snow!
I know!
This is our 4th winter in Colorado and we’ve never had snow before November. I didn’t believe the weather people when they started saying we’d get snow. Mostly because we never get snow when they say we will. I think they just like to play with my emotions. And then it’s when they say that we’re gonna have an unseasonably warm day with absolutely no precipitation that we get half a foot of snow.
That’s just how it works here.
But yeah, I was so disappointed when I woke up and couldn’t see anything coming down because it was so dark. And then I let Penelope (the husky) in and she was covered in the white stuff! It was pretty exciting.
It didn’t stick and never really got heavy so both my kids in school had recess in it which always sounds really cool to me because I’m from Mobile, Alabama and the 2 times in my life it snowed, we just got sent home early.
It also made me incredibly aware of the fact that my kids have basically no pants. So at 6:30 on Friday morning I was ordering all the boys pants that H&M has and possibly a poncho for me. What am I going to do with a poncho? I mean, really?
I think I’m even more excited for fall and winter now. The kids and I went to an apple farm yesterday and bought 10 pounds of apples and 3 big pumpkins. The pumpkins are definitely not going to last until Halloween but, ugh, I couldn’t help myself!
I also made Pumpkin Swirl Bread because once again, I couldn’t help myself. This version is so yummy. It’s a typical pumpkin bread but has a layer of sweetened cream cheese in the middle. It also has raisins which I considered leaving out but I’m really glad I didn’t. I really enjoyed them in this!
Make sure you follow me around the internet!
Facebook Twitter Instagram Pinterest Google+
Pumpkin Swirl Bread
from Taste of Home: The Ultimate Guide to Fall Baking
Ingredients
For the filling:
- 1 8-ounce block cream cheese, at room temperature
- 2 tablespoons sugar
- 1 egg
- 1 tablespoon milk
For the bread:
- 1 ½ cups sugar
- 1 cup pumpkin puree
- 2 eggs
- ½ cup coconut oil, melted (or canola oil)
- ½ cup water
- 2 cups flour
- 2 teaspoons pumpkin pie spice
- 1 tesapoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ½ cup chopped pecans
- ½ cup raisins
Instructions
- Preheat oven to 350F. Spray a 8x4-inch loaf pan with baking spray.
- In a small bowl, beat filling ingredients until smooth. Set aside.
- In a large bowl, beat sugar, pumpkin, eggs, coconut oil, and water until well blended.
- In another bowl, whisk together flour, pumpkin pie spice, cinnamon, salt, bakingsoda, and baking powder. Gradually beat the dry mixture into the wet mixture. Stir in pecans and raisins.
- Pour half of the batter into the prepared pan. Spoon filling over the batter. Cover the filling completely with remaining batter.
- Bake for 60-65 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool for 10 minutes in pan before removing to wire racks to cool completely.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 405Total Fat: 20gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 66mgSodium: 294mgCarbohydrates: 52gFiber: 2gSugar: 33gProtein: 6g
Marissa | Pinch and Swirl says
Snow already? I thought we were having crazy weather swings – 40 to 85 in half a day (Bend, Oregon). So ready for the cooler weather…
Your pumpkin bread looks so good – I especially love the cream cheese center and that you used coconut oil – yum!
Jocelyn @BruCrew Life says
I do love all things fall related…bring on the cool temps and jeans and sweatshirts, but I do not think I could handle snow this early in the year. And cheesecake swirled pumpkin bread…holy cow woman! That is like my all time favorite! Now I’m totally craving a loaf!!! :-)
nicole @ I am a Honey Bee says
Can I swap out the raisins for chocolate chips? bahaha
raisins are fine but chocolate chips always win. Always
Dorothy @ Crazy for Crust says
I want to live on pumpkin bread. And I’d totally take some snow. It’s been 100 here for days!
Stephanie @ Back for Seconds says
Snow already? I admit I am one of those that hates to see summer end. If I had my way it would be 80* year round. But since fall means I can wear boots and eat bread like this (holy yum!), I won’t put up a fight ;)
Julie @ This Gal Cooks says
My boyfriend is from northern Minnesota and his mom and stepdad still live there. They got some snow this week, too! Pretty crazy to think about when parts of the country are still in the 90s-100s (ahem, Florida). Send some of that cooler weather my way. I’ll gladly take some off your hands. I’ll gladly take some of this crazy good looking pumpkin bread off your hands, too. :)
Chelsea says
Oh my gosh I can’t believe it snowed already that’s crazy!! And apple picking sounds like a blast. What a delicious looking bread I’m obsessed with everything pumpkin right now and need to make this soon!
Cate @ Chez CateyLou says
OhMyGosh – snow already?! That is so crazy!! This bread must have been the absolute perfect cozy snow food! It looks amazing – I love pumpkin bread!!
Paula says
I didn’t realize you’re form Mobile! I have a lot of family and friends there and in Fairhope and Spanish Fort. I love that city. We always get lost in Mobile going to the beach too. I mean every single time! Anywho, I just discovered last year that I like pumpkin, it taste so similar to sweet potatoes. I had always cooked with sweet potatoes because they’re so abundant here. Love this bread, especially with that cream cheese layer!