CHEESECAKE-STUFFED PUMPKIN BREAD
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
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Isaac Awotwe
[email protected]This bread was a huge hit at my Halloween party! The kids loved the cheesecake filling and the adults loved the pumpkin flavor.
Kibrea Arif
[email protected]I'm not a fan of pumpkin bread, but I thought I'd give this recipe a try. I'm so glad I did! The bread was delicious and the cheesecake filling was the perfect complement. I'll definitely be making this again.
Arup Ghosh
[email protected]This bread was a bit too sweet for my taste, but overall it was a good recipe. I would recommend using less sugar next time.
MD: RONY
[email protected]I'm so glad I found this recipe. It's the perfect fall treat. The bread is moist and flavorful, and the cheesecake filling is creamy and decadent. I will definitely be making this again.
David Kunitz
[email protected]This bread was amazing! I made it for a potluck and everyone raved about it. The cheesecake filling was the perfect touch.
Ali Talha
[email protected]This recipe is a keeper! I've made it twice now and it's always a hit. The bread is moist and flavorful, and the cheesecake filling is creamy and decadent. I love that it's a unique twist on a classic recipe.
Katie Bayrack
[email protected]I'm not sure what I did wrong, but my bread didn't turn out as good as the picture. The cheesecake filling was runny and the bread was too dense.
Jacob Doolan
[email protected]This bread was a bit dry for my taste. I think I would add more pumpkin puree next time.
Xime Estrada
[email protected]I followed the recipe exactly and the bread turned out perfectly. The cheesecake filling was a bit too sweet for my taste, but overall it was a great recipe.
Florence Kiyimba
[email protected]This bread was delicious! The pumpkin flavor was subtle and the cheesecake filling was creamy and rich. I would definitely recommend this recipe.
Michael chinguwo
[email protected]I'm not a huge fan of pumpkin bread, but this recipe changed my mind. The cheesecake filling was the perfect complement to the pumpkin bread. I'll definitely be making this again.
Monica Lyons
[email protected]This cheesecake-stuffed pumpkin bread was a huge hit at my Thanksgiving gathering! The bread was moist and flavorful, and the cheesecake filling was creamy and decadent. I will definitely be making this again next year.