Description
Pumpkin cheesecake bread combines two favorite desserts into a delicious, spiced loaf. Perfect for fall gatherings, breakfast, or as a sweet afternoon snack.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1 cup sugar
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
- In a bowl, mix pumpkin puree, vegetable oil, sugar, and eggs until smooth.
- In another bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. Gradually combine with the pumpkin mixture.
- In a separate bowl, beat cream cheese with powdered sugar and vanilla until creamy.
- Pour half the pumpkin batter into the loaf pan. Spread the cheesecake mixture over it, then top with the remaining pumpkin batter. Swirl gently with a knife.
- Bake for 60 minutes or until a toothpick comes out clean. Cool before slicing.
Notes
Serve warm with a dusting of powdered sugar. Pairs well with coffee or tea.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 12g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: pumpkin, cheesecake, bread, fall, dessert, breakfast