Pumpkin Cheesecake Bread
The best pumpkin bread ever with cheesecake mixed in!
Ingredients
CHEESECAKE BATTER:
- 8 ounces cream cheese, at room temperature
- ⅓ cup granulated white sugar
- ¼ cup sour cream
- 1 large egg
PUMPKIN BATTER:
- 1½ cups all purpose flour
- 2½ teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon baking powder
- 1½ cups granulated white sugar
- 1 cup unsweetened pumpkin puree
- ½ cup canola or vegetable oil
- 2 large eggs
- ⅓ cup water
Instructions
- Preheat the oven to 350 degrees F. Spray a 9-inch loaf pan with nonstick spray (an 8-inch loaf pan will be too small for how much batter this recipe makes).
MAKE THE CHEESECAKE BATTER:
- In a large bowl, use an electric mixer to mix the cream cheese until smooth. Mix in the sugar, sour cream and egg and blend until smooth. Set aside.
MAKE THE PUMPKIN BATTER:
- In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, salt and baking powder.
- In a large bowl, use a whisk to combine the sugar, pumpkin, oil and eggs until smooth. Then mix in the water. Add the dry ingredients and whisk just until combined. Reserve 1 cup of the pumpkin batter and set it aside. Scrape the rest of the pumpkin batter into the prepared loaf pan.
- Spoon the cheesecake batter on top of the pumpkin batter in the pan. Spoon the remaining pumpkin batter on top. Use a knife to swirl them together.
- Bake for 60 to 75 minutes, until a knife or skewer inserted into the center comes out clean. Let cool in the pan for at least 20 minutes, then pop the bread out onto a rack to cool completely.