Servings: 1 loaf
Prep Time: 15 min
Cook Time: 1 hour
As the days get darker, we can't help but crave bread loafs, desserts, and squash. Luckily, we have just the recipe for you, and it combines all of those ingredients. Our pumpkin cheesecake bread loaf is low maintenance, quick to make and insanely delicious. Who can resist that beautiful swirl?
Ingredients
Cheesecake swirl
One 8-ounce package cream cheese, at room temp
⅓ cup granulated sugar
¼ sour cream
1 large egg
Pumpkin bread
1 ⅓ cups all purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ cup granulated sugar
1 cup pumpkin butter (or 1 cup pumpkin puree + additional ¼ cup sugar)
⅓ cup vegetable oil
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1 large egg
Instructions
Preheat oven to 325 degrees. Generously grease a loaf pan and dust with flour.
In a stand mixer, beat together the cream cheese, sugar, sour cream and egg until well combined. Set aside.
In a large bowl, whisk together flour, baking soda and salt. In a separate bowl whisk together the sugar and pumpkin butter. Next add in the oil, pumpkin pie spice, vanilla and egg. Whisk until smooth. Add in the flour mixture and stir until just combined.
Reserve about 1 cup of the pumpkin bread batter and spread the remaining batter into the loaf pan. Add in cheesecake mixture and then top with the remaining pumpkin bread batter. Using a paring knife, swirl the two batters to make white and orange swirls on top.
Place in the oven and bake until the top is cracked and a paring knife inserted into the center comes out clean, about 1 hour to 1 hour 15 minutes. Take out of oven and let cool for about 30 minutes before turning out of the loaf pan, continue to let it cool for another hour before serving.