Pumpkin Pecan Bread with Orange Mascarpone Swirl is a great welcome to the impending fall that is upon us. Studded with pecans and swirled with orange mascarpone, it is a moist bread that is great for breakfasts or dessert.
I am always quick to embrace fall every year. Comfy sweaters and tall boots, pumpkin and apple…what’s not to love?! I can’t say that I am as eager to welcome the winter though. In Minnesota, it feels like fall is over in the blink of an eye and winter goes on for half of the year! Therefore, I try to start the fall traditions early and hang on to them as long as possible.
With that said, this bread is one of my favorite ways to enjoy the season. It makes two loaves, so there is enough for everyone to enjoy. It freezes great, so I fully anticipated stashing one of the loaves away in the freezer to enjoy later. Needless to say, by the time they had fully cooled, one of the loaves had already disappeared! So, we decided to enjoy the second loaf the next day.
I am completely obsessed with this bread and how great it is, it is simply too difficult to maintain any self-control around it. The fresh mascarpone swirl with orange zest, is so refreshing paired with the moist pumpkin bread loaded with pecans. I challenge you not to eat both loaves!
Pumpkin Pecan Bread with Orange Mascarpone Swirl - Krafted Koch
- 1 c. canned pumpkin filling
- 1/2 c. vegetable oil
- 2 eggs
- 1 1/2 c. sugar
- 1/2 tsp. salt
- 1/2 tsp. cinnamon
- 1 2/3 c. all-purpose flour
- 1 tsp. baking soda
- 1 c. pecans roughly chopped
- 1 pkgs 3 oz. cream cheese softened
- 1 container 8 oz. mascarpone
- 1 Tbsp. flour
- 1/2 c. sugar
- 1 egg
- 1 Tbsp. grated orange peel
- Preheat your oven to 325° and spray two 7"x3" loaf pans.
- In a large bowl, combine the pumpkin, oil and eggs. Add sugar, salt, cinnamon, flour, baking soda and pecans and mix until well combined. To make the filling, beat the mascarpone, cream cheese, sugar, orange zest and flour together in a small bowl. Add egg and mix just until combined.
- Pour 1/4 of the pumpkin batter in each greased loaf pan. Carefully spread 1/3 of the mascarpone mixture over the batter in each pan. Add 1/2 of the remaining batter to cover the filling in each pan and top with 1/2 of the remaining filling mixture. Using a butter knife, cut through the batter and filling from side to side, to create a swirl.
- Bake at 325° for 90 minutes or until bread tests done with wooden tooth pick. Cool 10 minutes before removing from pans. Enjoy warm or at room temperature.
- To freeze, wrap the cooled loaf in saran wrap and seal in a freezer bag.
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