Indulgent Cheesecake-Stuffed Pumpkin Bread Recipe
Cheesecake-Stuffed Pumpkin Bread
Cheesecake-Stuffed Pumpkin Bread
Ingredients
- One 8-ounce block of cream cheese, softened
- 1/3 cup white sugar
- 1/4 cup plain yogurt
- 1 large egg
- Cooking spray with nonstick properties
- 1 1/3 cups all-purpose flour, plus additional for coating the pan (refer to Cook's Note)
- 1/2 teaspoon baking soda
- 1/2 teaspoon coarse salt
- 3/4 cup white sugar
- 1 cup pumpkin puree
- 1/3 cup canola oil
- 1 teaspoon pumpkin spice blend
- 1 teaspoon pure vanilla essence
- 1 large egg
- Powdered sugar, for sprinkling
Instructions
Step 1
To start making that delicious cheesecake swirl, first, adjust your oven rack to the bottom third of the oven and preheat it to 325°F. While the oven warms up, grab a large mixing bowl and add in the cream cheese, granulated sugar, sour cream, and egg. Using a hand mixer, beat these ingredients together on medium speed until the mixture is smooth and well blended, which should take about 2-3 minutes. Once everything is combined and creamy, set this delightful cheesecake mixture aside for now. You're one step closer to a mouthwatering treat!
Step 2
To start preparing your pumpkin bread, grab a 9-by-5-inch loaf pan and generously coat it with nonstick spray to prevent any sticking. Once that’s done, dust the inside with a light sprinkle of flour, shaking out any excess. This will help your bread release easily once it’s baked to perfection! Now, let’s move on to the dry ingredients. In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt until they are well combined. Set this mixture aside for now, so we can focus on bringing together the wet ingredients next. In a large bowl, combine 1 cup of granulated sugar with 1 cup of pumpkin puree, and whisk them together until smooth. Then, add in ½ cup of vegetable oil, 1 teaspoon of pumpkin pie spice, 1 teaspoon of vanilla extract, and 1 large egg. Whisk everything until it’s well blended and creamy. Finally, gently fold in the reserved flour mixture until just combined—be careful not to overmix! You want a thick batter that’s slightly lumpy, as this will ensure your bread has the perfect texture.
Step 3
Now that you’ve reserved that lovely cup of pumpkin batter, it’s time to assemble the layers! Start by spreading the remaining pumpkin batter evenly across the bottom of your prepared loaf pan, making sure it’s smooth and covers the entire base. Next, take your cream cheese mixture and spoon it gently over the pumpkin batter, spreading it out as much as possible without mixing the two layers. Finally, take the reserved pumpkin batter and place it in a line right down the center of the pan. With the tip of a paring knife, gently insert it into the batter and make light swirling motions—about 5 to 6 times should do the trick. This will create beautiful swirls that not only look enticing but will also blend the flavors beautifully as it bakes.
Step 4
Once your pumpkin bread is ready to bake, preheat your oven to 350°F (175°C). Pour the batter into your greased loaf pan and pop it into the oven. Bake for about 1 hour and 15 minutes to 1 hour and 20 minutes, or until the top is beautifully cracked and a toothpick or cake tester inserted into the center comes out clean. When it's done, carefully remove the pan from the oven and let it cool on a wire rack for 30 minutes. After it has cooled slightly, gently invert the loaf onto a platter or cake stand, then flip it back upright. Allow it to cool completely for at least 1 1/2 hours. Before serving, dust the top with a sprinkle of confectioners' sugar to give it that lovely finishing touch!
Nutrition Information
My Tip
To achieve a beautifully swirled cheesecake filling, make sure your cream cheese mixture is at room temperature before mixing. This ensures it blends smoothly with the sugar and sour cream, creating a creamy texture that swirls effortlessly into the pumpkin batter.
Leftovers
To store your Cheesecake-Stuffed Pumpkin Bread, wrap it tightly in plastic wrap and place it in an airtight container; this keeps it moist and fresh for up to 5 days in the fridge. When you're ready to enjoy a slice, gently reheat it in the microwave for about 15-20 seconds, or pop it in a toaster oven to maintain that delightful texture.
Make It Your Own
For a delightful twist, try swapping the cream cheese for mascarpone cheese for a richer, creamier filling. You can also add a teaspoon of cinnamon to the batter for an extra hint of warmth that pairs beautifully with the pumpkin!