Description
Delight in the cozy vibes of fall with this pumpkin cheesecake bread that’s dense yet fluffy and filled with a luscious cream cheese swirl.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup pumpkin puree
- ½ cup sugar
- ½ cup brown sugar
- ⅓ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 8 oz cream cheese
Instructions
- Preheat the oven to 350°F (175°C) and grease your loaf pan.
- Mix the wet ingredients: In a large bowl, combine the pumpkin puree, vegetable oil, sugar, brown sugar, eggs, and vanilla. Whisk until smooth.
- Sift the dry ingredients: In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Combine the mixtures: Slowly pour the dry ingredients into the wet, mixing until just combined.
- Prepare the cream cheese filling: In a small bowl, beat the cream cheese until smooth. Add a tablespoon of sugar and a dash of vanilla.
- Layer it up: Pour half the pumpkin batter into your prepared pan, then dot with half the cream cheese mixture. Pour the remaining batter on top and finish with the last dollops of cream cheese. Swirl gently.
- Bake for about 60 minutes or until a toothpick inserted in the center comes out clean.
- Cool for about 10 minutes in the pan before transferring to a wire rack to slice and serve.
Notes
Serve warm with butter or cream cheese frosting. Leftovers can be stored wrapped at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg
Keywords: pumpkin bread, cheesecake bread, fall dessert, autumn recipes, pumpkin recipes