Cream Cheese Stuffed Pumpkin Bread
How can you take the most mouth watering slice of super-moist pumpkin bread and make it even better? Well, stuff it with cheesecake!
Servings: 8
Calories: 611kcal
Ingredients
Pumpkin Bread
- 1.5 cups sugar
- 1/2 cup oil
- 2 large eggs
- 1/3 cup water
- 10 ounces pumpkin
- 1/2 teaspoon vanilla
- 1 teaspoon ginger
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cloves
- 3/4 teaspoon fresh grated nutmeg or 1/2 teaspoon dried
- 1 2/3 cups all purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 3 ounces toasted walnuts or pecans
Cream Cheese Cheesecake Filling
- 8 ounces cream cheese, room termperature
- 1 large egg
- 1/3 cup sugar
- 1 tablespoon flour
- 1 teaspoon vanilla ectract
Instructions
Pumpkin Bread
- Preheat oven to 350 degrees
- Grease a 9x5" loaf pan
- Bake the walnuts or pecans for 6-8 minutes to toast them.
- Beat the sugar, oil, and eggs in a mixing bowl until smooth.
- Add the water, pumpkin, vanilla, and spices. Mix well.
- Stir, whisk, or sift the dry ingredients together and then add to the pumpkin mixture a little at a time just until well combined.
- Fold in the nuts.
- Pour half of the pumpkin batter into the bottom of a loaf pan.
- Cream together all of the cream cheese cheesecake filling ingredients until smooth.
- Pour lengthwise down the center of the loaf pan over the pumpkin batter.
- Top the cheesecake mixture with the remainder of the pumpkin bread batter.
- Bake for approximately 50 minutes until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from the loaf pan to a wire rack. Cool completely before slicing.
Nutrition
Calories: 611kcal | Carbohydrates: 71g | Protein: 8g | Fat: 33g | Saturated Fat: 7g | Cholesterol: 110mg | Sodium: 478mg | Potassium: 285mg | Fiber: 1g | Sugar: 48g | Vitamin A: 3510IU | Vitamin C: 3.3mg | Calcium: 69mg | Iron: 2.3mg