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!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 1

Servings

Calories 367kcal

Author Teri

Cost $7

Ingredients

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

Instructions

Preheat oven to 350°F.
Grease the bottom and sides of a 9"x5" loaf pan with butter and flour.

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

With a hand mixture, blend all cheesecake batter ingredients until blended well.

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.

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