Another week, another pumpkin recipe. I originally saw this recipe on an Instagram video, but, it was with banana bread and I immediately thought to myself that it would taste even better with pumpkin bread. A quick search on Food Network’s website and I was able to find the pumpkin version.
To create the cheesecake swirl in the bread, I reserved 1 cup of the pumpkin batter and spread the remaining batter in the bottom of a loaf pan. I then spooned the cheesecake mixture over the batter and finally poured the reserved pumpkin batter down the center of the pan.
With the tip of paring knife I then swirled the two batters together.
After baking and cooling it was time to slice and enjoy.
And it’s no surprise that since pumpkin flavored desserts and cheesecake are two of my favorite treats this was a winner in my book!
Cheesecake-Stuffed Pumpkin Bread
1 8oz. package cream cheese, at room temperature
1/3 cup granulated sugar
1/4 cup sour cream
1 large egg
1 1/3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 granulated sugar
1 cup pumpkin puree
1 /3 cup vegetable oil
1 teaspoon pumpkin pie spice
1 teaspoon pure vanilla extract
1 large egg
Preheat the oven to 325 F and spray a 9×5 loaf pan with baking spray.
For the cheesecake swirl: Combine the cream cheese, granulated sugar, sour cream and egg in a large bowl until well combined. Set aside.
For the pumpkin bread: Whisk the flour, baking soda and salt together in a medium bowl. In another bowl whisk together the granulated sugar and pumpkin puree, then whisk in the oil, pumpkin pie spice, vanilla and egg. Then whisk in the flour mixture until just combined.
Reserve 1 cup of the pumpkin batter and spread the remaining batter in the bottom of the prepared loaf pan. Spoon the cream cheese mixture over the batter and then pour the reserved pumpkin batter in a line down the center of the pan. With the tip of a paring knife, swirl the batter together 5 to 6 times.
Bake until the top is cracked and a cake tester inserted in the center comes out clean, about 1 hour 15 minutes. Cool on a wire rack for 30 minutes then carefully invert the bread on a platter and then flip upright. Let cool completely before slicing.
Recipe from Food Network
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