Why this recipe works:
- Using a bread mix it is easily doctored up to create that perfect flavor.
- It is ready in under an hour from when you start.
- The flavors of pumpkin and caramel really complement each other nicely.
It may not officially be fall as I type, but the smell (and taste) of pumpkin anything is always welcome in my home.
How to make Pumpkin Caramel Swirl Bread:
- Don’t forget to preheat your oven to 375*. You will want as little time as possible between cooking and eating this bread.
- In a large bowl, whisk to combine the pumpkin bread mix, eggs, pumpkin purée, brown sugar, vanilla, and butter until smooth. Set mixture aside.
- In a separate, smaller bowl, whisk to combine cream cheese, one egg, pumpkin purée, caramel sauce, brown sugar, pumpkin pie spice, and heavy whipping cream. Make sure the cream cheese is at room temp before mixing. It will not blend together well no matter what speed you set the hand mixer to.
- Grease a 9×13” casserole dish. Pour ½ of the large bowl containing the pumpkin bread mixture inside. Then, add the entire bowl of pumpkin cream cheese, and cover with the remaining bread mixture.
- This is the fun part, dip a butter knife into the mixture and trace it up and down the pan. The two mixtures will start to combine leaving swirls of colors throughout. It’s art.
- Set this bad boy in the oven for about 45-50 minutes. My oven is slightly temperamental, and your oven may be different than mine so the best way to tell if it is done is to insert a toothpick into the center. If it comes out clean it’s go time.
How to store:
Since this recipe contains cream cheese, this has to be refrigerated after a few hours of being left out.
This will last in the refrigerator properly stored in an airtight container such as a ziptop bag or Tupperware container for about 1 week.
This recipe can also be frozen, if you want to make a double batch or just save for later then wrap your bread in plastic wrap then tinfoil and it should last for up to 6 months.
Tips and Tricks:
- Using a boxed mix of pumpkin bread makes this super easy, but you can make your own homemade version if you like.
- This recipe can be frozen, see my recipe its on how to store above.
- This makes a large cake pan size so you will have multiple slices rather than the bread sized slices so it can be served as a cake as well.
- Top with some caramel sauce or whipped cream before serving if you like.
- You can also add nuts if you like nuts in your pumpkin bread recipe, pecans or walnuts work well.
If you like this recipe you might also like:
If you’ve tried this CARAMEL SWIRL PUMPKIN BREAD let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Caramel Swirl Pumpkin Bread
Ingredients
- 1 box pumpkin bread mix
- 1/2 cup water
- 3 large eggs divided
- 4 tablespoons pure pumpkin puree divided
- 2 tablespoons light brown sugar divided
- 1 teaspoon vanilla extract
- 4 tablespoons butter melted
- 6 ounces cream cheese room temp
- 1/4 cup caramel
- 1 teaspoon baking powder
- 1/4 cup heavy whipping cream
- 1 teaspoon pumpkin pie spice
Instructions
- Preheat the oven to 375°F. Grease a 9x13 inch baking pan, set aside. In a medium bowl add the pumpkin bread mix, water, 2 of the eggs, 2 tablespoons of the pumpkin puree, 1 tablespoon of the brown sugar, vanilla, and butter, whisk to combine.
- In a small bowl add the cream cheese, 1 egg, the remaining pumpkin puree, the remaining brown sugar, caramel, heavy cream, and pumpkin spice. Whisk to combine.
- Pour half of the pumpkin bread mixture (the first mixture) into the baking dish, spread evenly with a spatula. Pour the cream cheese mixture on top, smooth with a spatula. Top with the remaining pumpkin bread mixture and smooth the top. Using a butter knife, lightly trace up and down the bread to swirl and combine the two mixtures.
- Bake for 45-50 minutes, until a toothpick inserted into the center, comes out clean.
Notes
- Using a boxed mix of pumpkin bread makes this super easy, but you can make your own homemade version if you like.
- This recipe can be frozen, see my recipe its on how to store above.
- This makes a large cake pan size so you will have multiple slices rather than the bread sized slices so it can be served as a cake as well.
- Top with some caramel sauce or whipped cream before serving if you like.
- You can also add nuts if you like nuts in your pumpkin bread recipe, pecans or walnuts work well.
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