This recipe post may be a bit premature, but I figure I have about 50 pumpkin/apple-related recipes up my sleeve, so that should take me well into October! I suppose that is sort of an exaggeration. But this is not: last year I made at least one loaf of pumpkin bread a week to get us through the winter months. We love some pumpkin stuff over here!
I found this recipe on Pinterest and tweaked it just enough to claim it as my own, I think!
Ingredients (yields one loaf)
For the cheesecake batter:
- 8 oz. softened cream cheese
- 1 egg
- 1/2 cup powdered sugar
- 1/2 tsp pure vanilla extract
For the pumpkin batter:
- 1 cup light brown sugar
- 1 cup canned pumpkin
- 2 eggs
- 3 Tbsp canola oil
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp freshly grated nutmeg
- 1/4 tsp dried ginger
- 1/8 tsp cloves
Preheat oven to 350. Lightly oil one loaf pan. In a mixer, beat cream cheese, 1 egg, powdered sugar, and 1/2 tsp vanilla until light and fluffy. Set aside. Mix brown sugar, pumpkin, and oil until well-blended, then add eggs one at a time, blending well. In a separate bowl, whisk together remaining dry ingredients and spices, then add to pumpkin mixture.
Pour pumpkin mixture into greased loaf pan. With a butter knife, gently create an indentation down the center of the pumpkin batter, then pour the cheesecake batter on top. It will be pretty full. Don’t worry!
Place pan on the center rack of your oven and bake for about 50- 55 minutes (check it after 50!). It is done when the top is slightly golden, cracked, and a toothpick inserted comes out clean. Allow to cool before removing from pan. Enjoy with some warm cider or tea!
*** Side note: I would store this in the fridge if you don’t eat the whole thing the first day, as the cheesecake portion can spoil otherwise!***
This looks delicious! Thanks for sharing the recipe.
Stop it! This looks unbelievable. It is going to be a rainy mess here in Boston so you better believe Alice and I will hunker down and make this gorgeous looking bread.
Hopefully there will still be some left by the time my husband gets home from work!
This looks so good and reminds me a bit of pumpkin rolls. Like, those big swiss roll looking pumpkin rolls. It’s basically a thin pumpkin cake smeared with a similar cream cheese filling and rolled up before being sliced. And my oh my it is never too early for pumpkin anything! 🙂
daaaaamn, girl. that bread looks fly.
LOVE the new design!!
Pumpkin and cheese cake- oh yum! That looks dangerously good.
Holy freaking gourds, Batman. I was content with regular pumpkin bread, but this is taking it to a new level. I am aware that once I enter the realm of this cheesecake pumpkin bread, my kids will never be satisfied with regular pumpkin bread again.
Totally loving the new font & layout of the 4 square photos/past posts @ bottom! Lauren-Will you please help me design my website???! (I’d come babysit in exchange!)
Oh… I was supposed to comment on cheesecake or pumpkins, or something, wasn’t I ?
Oh, Angie, I wish I could take credit for the blog design, but Andrew does all the coding and stuff like that! I just tell him (very roughly) what I like, and he makes it happen! I am surprisingly NOT tech-saavy with blog stuff!
P.s.- Are you SURE you want to offer up free babysitting? Do you know what you’re getting yourself into? Ha ha!
Hahaha…I think your boys would end up babysitting me! However- Yes, I would still offer the exchange of services when I get ready to venture into cyberspace!!!
Oooh, we’re planning on making pumpkin bread this weekend! I wonder if I could just.. sneak in a cheesecake topping. 🙂
I’m going to go and make this pumpkin bread RIGHT NOW! :). I’ve been dreaming of it! thanks for sharing the recipe 🙂
I am making this for a baby shower on Saturday but can’t imagine leaving the house with the ONLY loaf (my husband will frown at me). Have you ever doubled it and made two at the same time? Or is that a recipe for disaster?