Pumpkin Bread Surprise Recipes

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CHEESECAKE-STUFFED PUMPKIN BREAD



Cheesecake-Stuffed Pumpkin Bread image

Everyone's favorite fall quick bread hides a decadent surprise inside -- a rich swirl of cheesecake.

Provided by Food Network Kitchen

Categories     dessert

Time 3h45m

Yield 1 loaf

Number Of Ingredients 15

One 8-ounce package cream cheese, at room temperature
1/3 cup granulated sugar
1/4 cup sour cream
1 large egg
Nonstick cooking spray
1 1/3 cups all-purpose flour, plus more for dusting the pan (see Cook's Note)
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup granulated sugar
1 cup pumpkin puree
1/3 cup vegetable oil
1 teaspoon pumpkin pie spice
1 teaspoon pure vanilla extract
1 large egg
Confectioners' sugar, for dusting

Steps:

  • For the cheesecake swirl: Position an oven rack in the bottom third of the oven and preheat the oven to 325 degrees F. Combine the cream cheese, granulated sugar, sour cream and egg in a large bowl and beat with a mixer until well combined; set aside.
  • For the pumpkin bread: Generously spray a 9-by-5-inch loaf pan with nonstick spray and dust with flour. Whisk together the flour, baking soda and salt in a medium bowl and set aside. Whisk together the granulated sugar and pumpkin puree in a large bowl, then whisk in the oil, pumpkin pie spice, vanilla and egg. Whisk in the flour mixture until just combined.
  • Reserve 1 cup of the pumpkin batter. Spread the remaining batter in the bottom of the prepared loaf pan. Spoon the cream cheese mixture over the pumpkin batter, then put the reserved pumpkin batter in a line down the center of the pan. Insert the tip of a paring knife into the batter and drag it through and up to swirl 5 to 6 times.
  • Bake until the top is cracked and a cake tester inserted in the center comes out clean, 1 hour 15 minutes to 1 hour 20 minutes. Cool on a wire rack for 30 minutes, then carefully invert onto a platter or cake stand and flip upright. Let cool completely, at least 1 1/2 hours. Dust with confectioners' sugar and serve.

PUMPKIN SURPRISE



Pumpkin Surprise image

My grandmother made this many years ago. My children love it. The cooked pumpkin around the 'shepherd's pie' is sweet and delicious! What a surprise when the lid of the pumpkin is lifted!

Provided by B.Jennings

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h45m

Yield 6

Number Of Ingredients 7

1 small pumpkin
6 potatoes - peeled and cubed
salt and pepper to taste
garlic powder to taste
2 pounds lean ground beef
1 (15 ounce) can cream-style corn
1 (15.25 ounce) can whole kernel corn

Steps:

  • Cut a 4 inch circle off the top of the pumpkin, including the stem; set aside to be used later as a lid. Remove seeds and stringy insides of pumpkin. Place pumpkin in a 9x13 inch baking dish. Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain, and mash. Season with salt, pepper and garlic powder; set aside.
  • In a skillet over medium heat, brown the ground beef until no pink shows; drain. Spoon the ground beef into the pumpkin. Pour in the creamed corn and whole kernel corn. Top with mashed potatoes. Cover with pumpkin lid. Pour 2 cups of water in the baking dish.
  • Bake in preheated oven for 50 to 60 minutes, or until pumpkin is tender and can be pierced with a fork.

Nutrition Facts : Calories 698.7 calories, Carbohydrate 70.1 g, Cholesterol 113.5 mg, Fat 32.5 g, Fiber 7.4 g, Protein 35.1 g, SaturatedFat 12.8 g, Sodium 559 mg, Sugar 7.4 g

SAVORY PUMPKIN BREAD



Savory Pumpkin Bread image

Learn how to make this savory pumpkin bread recipe from scratch. It's a nice surprise compared to sweet pumpkin loaves. Serve it with soup and salad, or toast a slice and slather it with butter. -Mary Leverette, Columbia, South Carolina

Provided by Taste of Home

Categories     Brunch     Snacks

Time 1h35m

Yield 2 loaves (16 pieces each).

Number Of Ingredients 13

3 tablespoons butter
1 cup chopped shelled pistachios
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
BATTER:
2/3 cup butter, softened
2-2/3 cups sugar
4 large eggs, room temperature
1 can (15 ounces) pumpkin
2/3 cup water
3-1/2 cups self-rising flour
1 teaspoon pumpkin pie spice

Steps:

  • Preheat oven to 350°. In a small saucepan, melt butter over medium heat. Cook until butter is golden brown, 5-7 minutes, stirring constantly. Remove from heat; stir in pistachios, turmeric, cumin and cayenne. Let cool. , For batter, in a large bowl, beat butter and sugar until crumbly. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin and water. In another bowl, whisk flour and pie spice; add to butter mixture just until moistened. Fold in pistachio mixture., Transfer to 2 greased 9x5-in. loaf pans. Bake until a toothpick inserted in center comes out clean, 65-70 minutes. Cool in pans 10 minutes before removing to wire rack to cool completely., Freeze option: Securely wrap cooled loaves in foil, then freeze. To use, thaw at room temperature.

Nutrition Facts : Calories 193 calories, Fat 7g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 228mg sodium, Carbohydrate 29g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.

3-INGREDIENT PUMPKIN BREAD



3-Ingredient Pumpkin Bread image

This pumpkin bread is beautiful enough to give as a present--and it requires only three ingredients! The secret is in using pumpkin pie filling, which is already generously spiced and sweetened. Combine it with cake mix and you get a ton of flavor with very little effort.

Provided by Food Network Kitchen

Time 1h10m

Yield 8 servings

Number Of Ingredients 3

1 cup canned pumpkin pie filling
2 large eggs, lightly beaten
One 15.25-ounce box spice cake mix

Steps:

  • Preheat the oven to 350°F. Line a 9-by-5-by-3-inch loaf pan with parchment paper (see Cook's Note), leaving a 2-inch overhang on the 2 longer sides.
  • Whisk together the pumpkin pie mix and eggs in a large bowl until smooth. Whisk in the spice cake mix until just combined and no lumps remain.
  • Transfer to the prepared loaf pan, smoothing out the top with a small offset spatula. Bake until deep golden brown and a toothpick inserted in the center comes out clean, about 45 minutes.
  • Transfer the pan to a wire rack to cool slightly, about 10 minutes. Use the parchment overhang to lift the pumpkin bread out of the pan and onto the wire rack to cool completely.

PUMPKIN SURPRISE



Pumpkin Surprise image

Heaven on your lips! This sumptuous autumn dessert will "wow" any crowd with its amazing blend of sweet, spicy and warm buttery flavors.

Provided by Momma Mia

Categories     Dessert

Time 21m

Yield 8-10 serving(s)

Number Of Ingredients 10

1 (32 ounce) can pumpkin (not pumpkin pie mix)
1 cup evaporated milk
3 large eggs
1 cup sugar
4 teaspoons ground cloves
4 teaspoons ginger
4 teaspoons cinnamon
1 (18 1/4 ounce) box yellow cake mix
1/2 cup butter (melted)
1 cup chopped walnuts

Steps:

  • Mix together pumpkin, sugar and spices; add milk and eggs.
  • Spread pumpkin mixture into bottom of ungreased glass 9 x 13-inch dish.
  • Distribute dry cake mix across top of pumpkin mixture. Drizzle butter over the top of cake mix. Sprinkle chopped walnuts generously across the top.
  • Bake at 350° for one hour. Let the "surprise" sit for 20 minutes before slicing into it.

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