Pumpkin Bread with a Cheesecake Swirl

I think adding a cheesecake swirl to any dessert is a good idea. From the Joy of Baking.

Serves per slice

Pumpkin Bread with a Cheesecake Swirl
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Ingredients

  • 3 1/2 cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 4 eggs
  • 2 cups sugar
  • 1 cup butter, melted and cooled
  • 15 oz canned pumpkin
  • 1/2 cup water
  • 1 1/2 tsp vanilla
  • Cheesecake Filling
  • 8 oz cream cheese, room temperature
  • 1/2 cup sugar
  • 2 large eggs
  • 1 1/2 tbsp flour

Instructions

  1. Preheat oven to 350 degrees F. Flour and butter two loaf pans.
  2. In a large bowl combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In another bowl combine the eggs, sugar, butter, pumpkin, vanilla and water.
  4. Stir the dry ingredients into the wet. In another bowl beat together the cream cheese, sugar, eggs and flour.
  5. Fill each loaf pan 1/3 full with pumpkin batter. Top with cream cheese mixture. Top with remaining batter.
  6. Bake for 1 hour or until wooden pick inserted in centre comes out clean.
Recipe Type: Breakfast
7.6.4
206

Preheat oven to 350 degrees F. Flour and butter two loaf pans.
In a large bowl combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

In another bowl combine the eggs, sugar, butter, pumpkin, vanilla and water.

Stir the dry ingredients into the wet. In another bowl beat together the cream cheese, sugar, eggs and flour.

Fill each loaf pan 1/3 full with pumpkin batter. Top with cream cheese mixture. Top with remaining batter.

Bake for 1 hour or until wooden pick inserted in center comes out clean.

 

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