Cheesecake-Stuffed Pumpkin Bread

Pumpkin and cheesecake were MFEO.



Total Time:
Cook:
Level: Easy
Serves: 1 Loaf

Ingredients

  • 1/2 c. butter, melted, plus more for pan
  • 1 c. plus 2 tablespoons flour, plus more for dusting pan 1 tbsp. pumpkin pie spice
  • 1 tbsp. pumpkin pie spice
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/4 tsp. kosher salt
  • 1 c. pumpkin purée
  • 1 c. plus 3 tbsp. sugar
  • 1/4 sour cream
  • 2 large eggs plus 1 egg yolk
  • 1 tsp. vanilla extract
  • 6 oz. cream cheese, softened

Directions

  1. Preheat oven to 350º and butter and flour a 9-x-5" loaf pan.
  2. In a large bowl, whisk together 1 cup flour, pumpkin pie spice, baking soda, baking powder, and salt.
  3. In another large bowl, combine pumpkin, 1 cup sugar, melted butter, sour cream, 1 egg and 1 egg yolk, and vanilla until smooth. Pour wet ingredients over dry and fold until completely combined.
  4. Make cream cheese filling: In a small bowl, stir together cream cheese and remaining egg, 2 tablespoons flour, and 3 tablespoons sugar.
  5. Transfer half the pumpkin batter to prepared pan. Dollop cream cheese filling on top and smooth in an even layer with a spatula. Top with remaining pumpkin batter and bake until deeply golden and a toothpick comes out clean, 50 to 60 minutes. Let cool at least 10 minutes before serving.
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