Philadelphia Swirl Loaf Recipes

Steps:

• Preheat oven to 350°. Grease and flour three 8x4-in. loaf pans. In a small bowl, beat filling ingredients until smooth., In a large bowl, beat sugar, pumpkin, eggs, oil and water until well blended. In another bowl, whisk flour, pie spice, soda, cinnamon, salt, baking powder, nutmeg and cloves; gradually beat into pumpkin mixture. Stir in walnuts, raisins and dates., Pour half of the batter into prepared pans, dividing evenly. Spoon filling over batter. Cover filling completely with remaining batter., Bake until a toothpick inserted in bread portion comes out clean, 65-70 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil; refrigerate until serving., Just before serving, if desired, in a small bowl, mix confectioners' sugar, vanilla and enough milk to reach a drizzling consistency. Drizzle over bread; sprinkle with walnuts.

Steps:

• Preheat oven to 325 degrees F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix cracker crumbs, 3 Tbsp. sugar and the butter; press firmly onto bottom of prepared pan. Bake 10 min.
• Beat cream cheese, 1 cup sugar, the flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust. Gently drop small spoonfuls of jam over batter; cut through batter several times with knife for marble effect.
• Bake 40 min. or until center is almost set. Cool completely. Refrigerate at least 4 hours or overnight. Lift cheesecake from pan using foil handles. Cut into 16 pieces to serve. Store leftover cheesecake in refrigerator.

Steps:

• In a large bowl, mix sugar, yeast, salt and 1 cup flour. In a small saucepan, heat water, milk and butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, in a small saucepan, combine cranberries, brown sugar and water. Cook over medium heat until cranberries are soft, about 15 minutes. Remove from heat; stir in butter, lemon juice and, if desired, walnuts. Cool., Punch down dough. Turn onto a lightly floured surface; roll into a 20x10-in. rectangle. Spread filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Transfer to a greased 9x5-in. loaf pan, arranging in a slight zigzag fashion to fit., For topping, in a small bowl, combine flour and sugar; cut in 1 tablespoon butter until crumbly. Melt remaining butter; brush over dough. Sprinkle with crumb mixture. Cover with a towel; let rise in a warm place until doubled, about 40 minutes. Preheat oven to 350°., Bake until golden brown and dough is cooked through, 40-45 minutes. Carefully remove from pan to a wire rack to cool. If desired, combine glaze ingredients; drizzle over bread.

Steps:

• Heat oven to 350ºF.
• Combine first 4 ingredients. Mix pumpkin, 1 cup granulated sugar, brown sugar, 3 egg whites, milk and oil in large bowl until blended. Add flour mixture; stir just until moistened. Set aside. Beat Neufchatel, remaining granulated sugar and remaining egg white with whisk until blended.
• Pour half the pumpkin batter into greased and floured 9x5-inch loaf pan; cover with layers of Neufchatel mixture and remaining pumpkin batter.
• Bake 1 hour to 1 hour 5 min. or until toothpick inserted in center comes out clean. Loosen bread from sides of pan; cool in pan 10 min. Remove from pan to wire rack; cool completely.