Description
A moist and flavorful pumpkin bread swirled with a creamy cheesecake filling, perfect for fall or any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 1 cup white granulated sugar
- 1 cup light brown sugar, packed
- ¾ cup butter, melted
- 2 large eggs
- 1 15-ounce can 100% pure pumpkin
- 8 ounces cream cheese, softened
- ¼ cup sour cream
- 1 large egg
- ⅓ cup white granulated sugar
Instructions
- Preheat the oven to 325°F. Grease a loaf pan.
- Brown the butter in a saucepan and let it cool.
- Whisk together flour, salt, baking soda, baking powder, cinnamon, cloves, and nutmeg.
- Beat white sugar, brown sugar, cooled butter, and pumpkin in a bowl.
- Add eggs one at a time and mix until fluffy.
- Fold in the dry ingredients until just combined.
- In another bowl, beat cream cheese, sour cream, egg, and sugar until smooth.
- Layer half the pumpkin batter in the pan, then the cheesecake filling, then the remaining batter. Swirl with a knife.
- Bake for 1 hour and 20 minutes or until a toothpick comes out clean.
- Cool completely before slicing.
Notes
- For best results, use room-temperature cream cheese.
- Do not overmix the batter to keep the bread tender.
- Check for doneness early if using mini loaf pans or muffins.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg