Pumpkin Swirl Bread

from Taste of Home: The Ultimate Guide to Fall Baking


For the filling:

  • 1 8-ounce block cream cheese, at room temperature
  • 2 tablespoons sugar
  • 1 egg
  • 1 tablespoon milk

For the bread:

  • 1 1/2 cups sugar
  • 1 cup pumpkin puree
  • 2 eggs
  • 1/2 cup coconut oil melted (or canola oil)
  • 1/2 cup water
  • 2 cups flour
  • 2 teaspoons pumpkin pie spice
  • 1 tesapoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup chopped pecans
  • 1/2 cup raisins


  1. Preheat oven to 350F. Spray a 8x4-inch loaf pan with baking spray.
  2. In a small bowl, beat filling ingredients until smooth. Set aside.
  3. In a large bowl, beat sugar, pumpkin, eggs, coconut oil, and water until well blended.
  4. 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.
  5. Pour half of the batter into the prepared pan. Spoon filling over the batter. Cover the filling completely with remaining batter.
  6. 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.