Description
This Pumpkin Pecan Bread with Orange Mascarpone Swirl combines the warm flavors of spiced pumpkin and crunchy pecans with a tangy-sweet mascarpone swirl. Perfect for cozy mornings or a delightful afternoon treat!
Ingredients
Scale
For the Pumpkin Pecan Bread:
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 3/4 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup chopped pecans
For the Orange Mascarpone Swirl:
- 4 oz mascarpone cheese, softened
- 2 tbsp granulated sugar
- 1 tsp orange zest
- 1 tbsp orange juice
- 1 large egg yolk
Instructions
- Prepare the Bread Batter:
- Preheat your oven to 350°F (175°C) and grease a loaf pan. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. In a separate large bowl, mix the pumpkin puree, oil, brown sugar, eggs, and vanilla until smooth. Gradually fold the dry ingredients into the wet mixture, then stir in the chopped pecans.
- Make the Orange Mascarpone Swirl:
- In a small bowl, whisk together the mascarpone, sugar, orange zest, orange juice, and egg yolk until smooth.
- Assemble the Bread:
- Pour half of the pumpkin batter into the prepared loaf pan. Spoon the mascarpone mixture on top in dollops, then add the remaining pumpkin batter over the mascarpone. Swirl the layers gently with a knife for a marbled effect.
- Bake:
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For extra crunch, top the batter with additional chopped pecans before baking.
- Store the bread in an airtight container for up to 3 days, or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 1 hour
Nutrition
- Calories: 290
- Fat: 16g
- Carbohydrates: 32g
- Protein: 5g