Best 2 Pumpkin Cheese Bread Ii Recipes

Indulge in the delightful flavors of fall with our delectable Pumpkin Cheese Bread II recipe. This moist and flavorful bread is a perfect treat for any occasion. Made with fresh pumpkin puree, warm spices, and a creamy cheese filling, this bread is sure to satisfy your sweet tooth. And with our easy-to-follow instructions, you can have this delicious bread ready to enjoy in no time.

In addition to the classic Pumpkin Cheese Bread II recipe, we also have a collection of other pumpkin-infused treats for you to try. From our Pumpkin Muffins with Maple Glaze to our Pumpkin Cheesecake Bars, there's something for everyone to enjoy. So gather your ingredients, preheat your oven, and let's get baking!

Here are our top 2 tried and tested recipes!

CHEESECAKE-STUFFED PUMPKIN BREAD

Cheesecake-Stuffed Pumpkin Bread image

Everyone's favorite fall quick bread hides a decadent surprise inside -- a rich swirl of cheesecake.

Provided by Food Network Kitchen

Categories dessert

Time 3h45m

Yield 1 loaf

Number Of Ingredients 15

Ingredients

One 8-ounce package cream cheese, at room temperature
1/3 cup granulated sugar
1/4 cup sour cream
1 large egg
Nonstick cooking spray
1 1/3 cups all-purpose flour, plus more for dusting the pan (see Cook's Note)
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup granulated sugar
1 cup pumpkin puree
1/3 cup vegetable oil
1 teaspoon pumpkin pie spice
1 teaspoon pure vanilla extract
1 large egg
Confectioners' sugar, for dusting

Steps:

For the cheesecake swirl: Position an oven rack in the bottom third of the oven and preheat the oven to 325 degrees F. Combine the cream cheese, granulated sugar, sour cream and egg in a large bowl and beat with a mixer until well combined; set aside.
For the pumpkin bread: Generously spray a 9-by-5-inch loaf pan with nonstick spray and dust with flour. Whisk together the flour, baking soda and salt in a medium bowl and set aside. Whisk together the granulated sugar and pumpkin puree in a large bowl, then whisk in the oil, pumpkin pie spice, vanilla and egg. Whisk in the flour mixture until just combined.
Reserve 1 cup of the pumpkin batter. Spread the remaining batter in the bottom of the prepared loaf pan. Spoon the cream cheese mixture over the pumpkin batter, then put the reserved pumpkin batter in a line down the center of the pan. Insert the tip of a paring knife into the batter and drag it through and up to swirl 5 to 6 times.
Bake until the top is cracked and a cake tester inserted in the center comes out clean, 1 hour 15 minutes to 1 hour 20 minutes. Cool on a wire rack for 30 minutes, then carefully invert onto a platter or cake stand and flip upright. Let cool completely, at least 1 1/2 hours. Dust with confectioners' sugar and serve.

PUMPKIN-CREAM CHEESE MINI LOAVES

Pumpkin-Cream Cheese Mini Loaves image

A very unique and moist pumpkin bread. Our family loves these mini loaves. Great for anytime snacks.

Provided by sladeslady

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 55m

Yield 8

Number Of Ingredients 11

Ingredients

2 cups canned pumpkin
3 eggs
1 ½ cups all-purpose flour
¾ cup brown sugar
½ cup white sugar
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 (8 ounce) package cream cheese, softened to room temperature
4 tablespoons white sugar
1 egg
2 teaspoons all-purpose flour

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease 8 mini loaf pans.
Combine pumpkin and eggs in the bowl of a stand mixer and mix until smooth.
Whisk flour, brown sugar, white sugar, pumpkin spice, and baking soda together in a medium-sized bowl. Pour into pumpkin mixture and mix until just smooth. Set aside.
Combine cream cheese, sugar, egg, and flour in a bowl and mix filling until smooth.
Pour or spoon 1/2 of the pumpkin bread mixture evenly into the bottom of each prepared mini loaf pan. Divide cream cheese mixture evenly between each pan and smooth out. Pour remaining bread mixture over each cream cheese section.
Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 25 to 30 minutes. Let stand for 10 to 15 minutes before serving.

Nutrition Facts : Calories 367.6 calories, Carbohydrate 56.6 g, Cholesterol 123.8 mg, Fat 12.7 g, Fiber 2.5 g, Protein 8.5 g, SaturatedFat 7.1 g, Sodium 427.3 mg, Sugar 34.3 g

Tips:

For the best results, use fresh pumpkin purée. You can make your own by roasting and puréeing a pumpkin, or you can buy it canned.
Be sure to drain the pumpkin purée well before using it in the bread. This will help to prevent the bread from being too moist.
Use a good quality cream cheese. This will make a big difference in the flavor of the bread.
Don't overmix the batter. Overmixing can make the bread tough.
Bake the bread until a toothpick inserted into the center comes out clean. This will help to ensure that the bread is cooked through.
Let the bread cool completely before slicing and serving. This will help to prevent the bread from crumbling.

Conclusion:

Pumpkin cheese bread is a delicious and easy-to-make bread that is perfect for fall. It is moist and flavorful, with a creamy cheese filling. This bread is perfect for breakfast, lunch, or a snack. It can also be served as a dessert with a scoop of ice cream or whipped cream.