Description
Delightful pumpkin cheesecake bread merges autumn flavors with creamy decadence, perfect for cozy mornings or festive gatherings.
Ingredients
Scale
- 1 cup pumpkin puree
- 4 ounces cream cheese, softened
- ½ cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Beat the cream cheese with granulated sugar until smooth and creamy.
- Add the pumpkin puree, vegetable oil, eggs, and vanilla extract, mixing until just combined.
- Whisk together the flour, baking powder, baking soda, salt, and spices in a separate bowl.
- Gradually incorporate the dry mixture into the wet mixture, stirring until just combined.
- Pour half of the batter into the prepared loaf pan, dollop cream cheese on top, cover with remaining batter, and swirl gently.
- Bake for 50 to 55 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Store in an airtight container at room temperature for up to three days. For longer storage, freeze wrapped tightly for up to three months.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 12g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
Keywords: pumpkin, cheesecake, bread, fall recipes, baking