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Carmel and Pumpkin come together to create this easy and delicious Caramel Swirl Pumpkin Bread. Tasty, filling and perfect for fall.
 
 
Do you ever start making one thing and in the end, it is completely different than what you had planned?
 
That’s exactly what happened with this pumpkin caramel swirl bread. Originally, I had hyped up the house with discussions of caramel pumpkin dump cake.
 
Seeing that it is officially August (how?!) my mind is already in fall mode.
 
This is the date I was told by my concerned boyfriend and peers that it is acceptable to slowly unleash the copious amount of pumpkins and fall decorations.
 
There is just something about fall that I absolutely love. So with that, I decided to kick off the fake fall that only exists inside my house with a yummy pumpkin treat.

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.
 
I love to experiment with recipes. Typically, when making a dump cake I will use a box cake for the topping. Some shortcuts are just worth taking!
 
I had never tried using a pumpkin bread mix and thought that would be an interesting substitution, so I gave it a shot.
 
I put on Hocus Pocus, because obviously, and went to town. It’s possible the movie may have been too much of a distraction.
 
 
When my attention came back to the dump cake, I realized I had started making the pumpkin bread instead. 
 
This Pumpkin Caramel Bread has a sweet cream cheese swirl throughout. It came out perfectly moist and was very easy to make!
 
It may not officially be fall as I type, but the smell (and taste) of pumpkin anything is always welcome in my home.
 
I live for moments I can go rogue in the kitchen and this happy accident was the perfect opportunity.
 
Without allowing my family to let on that I mayyyy have completely changed the plan, I got to work mixing ingredients.
 
This recipe comes together quickly and tastes delicious! Pumpkin Caramel Swirl Bread for the win! 
 
 

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. 
 
Once you’ve summoned enough strength to allow the bread to cool rather than sampling straight from the oven, cut the loaf into halves until you have a respectable size portion.
 
I find it easiest to cut the loaf in half, cut the halves in half, and repeat until the desired size.
 
This assures my pieces are even and convinces my family I am a culinary genius.
 
I went boss level on this “welcome to fall” treat and served it with a pumpkin spice latte.

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.
It would work as a quick breakfast treat, or as a replacement to popcorn while watching Hocus Pocus. Let me know how you enjoyed it below!
 

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!
 

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5 from 1 vote

Caramel Swirl Pumpkin Bread

Author Dana at ThisSillyGirlsKitchen.com
Prep: 8 minutes
Cook: 50 minutes
Carmel and Pumpkin come together to create this easy and delicious Caramel Swirl Pumpkin Bread. Tasty, filling and perfect for fall.

Ingredients
  

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

  1. Using a boxed mix of pumpkin bread makes this super easy, but you can make your own homemade version if you like.
  2. This recipe can be frozen, see my recipe its on how to store above.
  3. 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.
  4. Top with some caramel sauce or whipped cream before serving if you like.
  5. You can also add nuts if you like nuts in your pumpkin bread recipe, pecans or walnuts work well.
 

Nutrition

Calories: 3500kcal | Carbohydrates: 435g | Protein: 66g | Fat: 161g | Saturated Fat: 82g | Cholesterol: 951mg | Sodium: 3318mg | Potassium: 1141mg | Fiber: 18g | Sugar: 260g | Vitamin A: 26640IU | Vitamin C: 21mg | Calcium: 916mg | Iron: 16mg
Nutrition Disclaimer

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