Cinnamon Swirl Pumpkin Cream Bread

Cinnamon Swirl Pumpkin Cream Bread

Cinnamon Swirl Pumpkin Cream Bread

Prep Time

12 minutes

Cook Time

1 hour

Serves

6 people

This truly is the moistest sweet bread recipe around. The added touch of cinnamon/maple swirl in the center just sends the taste off the edge and into a world of Autumnal deliciousness. After eating this entire loaf among me and the kids, honest to goodness, nobody had one single crumb on their plates.

Ingredients

  • 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 teaspoons baking soda
  • 1/2 teaspoon nutmeg
  • 1 1/4 cups flour
  • 1/2 cup granulated sugar
  • 1/4 cup maple syrup

Preparation

  • 1 Preheat oven to 350-degrees F. Grease a 9-inch loaf pan with nonstick cooking spray; set aside.
  • 2 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.
  • 3 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.
  • 4 Add flour all at once and beat until it just comes together.
  • 5 In a separate, smaller bowl, mix together granulated sugar, remainder of cinnamon with maple syrup until well blended.
  • 6 Pour half the bread batter into prepared pan. Drizzle maple mixture right down the center (it will be thick) and add remaining batter over the top.
  • 7 Lift up a couple inches from the counter and drop a couple times to remove air bubbles.
  • 8 Bake 1 hour and 10 minutes, or until when touched in the center, it bounces back.
  • 9 Make sure you put a larger sheet pan underneath the loaf pan to catch any maple mixture that may bubble up over the sides.
  • 10 Remove from oven, loosen the sides with a butter knife and let cool enough to transfer to a platter.

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