Pumpkin Cheesecake Bread
Pumpkin Cheesecake Bread is the perfect accompaniment to your coffee on cool fall mornings. Loaded with pumpkin spice flavor and filled with a tangy cream cheese filling, this will be your new fall favorite!
Calories 367 kcal
½ tablespoon butter for greasing pan 1 tablespoon all-purpose flour for greasing pan Pumpkin Batter 1 stick butter softened 1 cup dark brown sugar 2 large eggs 2 cups pumpkin puree 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking powder ½ teaspoon baking soda 1 teaspoon cinnamon ½ teaspoon salt ⅛ teaspoon ground nutmeg ⅛ teaspoon ground cloves ⅛ teaspoon ground black pepper Cheesecake Batter 4 ounces cream cheese softened 1 large egg 2 tablespoons sugar 1 teaspoon vanilla extract ¼ cup sour cream
Prepare Pumpkin Batter With a hand mixer, blend the softened butter, dark brown sugar, eggs, pumpkin and vanilla until blended well. Sift dry ingredients (flour, baking powder, baking soda and all spices) into pumpkin mixture and blend well. Prepare Cheesecake Batter Put Batter into Loaf Pan Spoon half of the pumpkin batter into the greased loaf pan. Top the pumpkin batter with the cheesecake batter. Top the cheesecake batter with the remaining pumpkin batter. Bake in preheated oven for 60 minutes, or until toothpick inserted comes out clean. Calories: 367 kcal | Carbohydrates: 49 g | Protein: 6 g | Fat: 17 g | Saturated Fat: 10 g | Polyunsaturated Fat: 0 g | Monounsaturated Fat: 0 g | Trans Fat: 0 g | Cholesterol: 105 mg | Sodium: 332 mg | Potassium: 245 mg | Fiber: 2 g | Sugar: 26 g | Vitamin A: 8206 IU | Vitamin C: 2 mg | Calcium: 84 mg | Iron: 2 mg