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.
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Luka Bright
[email protected]I didn't like the flavor of the cheesecake filling.
Virginia Giles
[email protected]This recipe was too complicated for me.
Farjul Islam
[email protected]I had some trouble getting the pumpkin bread to cook evenly.
Christopher Romig
[email protected]The cheesecake filling was a bit runny, but the pumpkin bread was delicious.
DM. Real
[email protected]This was a bit too sweet for my taste, but my family loved it.
Manoj poon Manoj poon
[email protected]I highly recommend this recipe!
Carlvin Smith
[email protected]This recipe is a great way to impress your friends and family.
Richard Cruise
[email protected]I love the way the cheesecake filling pairs with the pumpkin bread.
Zak Trujillo
[email protected]This is a delicious and easy recipe that's perfect for fall.
Yameen Bhatti
[email protected]I made this recipe for a party and it was a huge hit! Everyone loved the unique flavor combination.
Saki Hotel
[email protected]This recipe is a great way to use up leftover pumpkin puree. It's also a delicious and festive treat for fall.
Dave's Cellphone
[email protected]I love the combination of flavors in this recipe. The cheesecake filling is creamy and tangy, and the pumpkin bread is moist and flavorful.
Dimpho
[email protected]This was my first time making cheesecake stuffed pumpkin bread and it turned out great! The recipe was easy to follow and the results were delicious.
Alfredo Jimenez
[email protected]I've made this recipe twice now and it's always a crowd-pleaser. The cheesecake filling is the perfect amount of sweetness and the pumpkin bread is moist and fluffy.
Shanzay Malik
[email protected]This recipe was a hit with my family! The cheesecake filling was creamy and delicious, and the pumpkin bread was moist and flavorful. I will definitely be making this again.