This recipe is the best of both worlds – pumpkin bread AND cheesecake! Feel free to use your own favorite pumpkin bread recipe, then use the directions below to create the cheesecake layer and to assemble the layers!
Pumpkin Bread Layer
- 2 Cups canned pumpkin (one can of canned pumpkin)
- 4 Eggs
- 1 1/2 Cups flour (You can make this 1/2 white flour and 1/2 wheat flour, for a healthier and more dense bread)
- 3/4 Cup light brown sugar, packed
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoons nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ginger
- 8 oz. cream cheese, softened
- 4 Tablespoons sugar
- 2 teaspoons flour
- 1 egg
Preheat oven to 350 degrees. Grease and flour a bread loaf pan.
For the pumpkin layer – In a large bowl, combine the pumpkin and eggs until mixture is smooth. In a separate, medium bowl, combine the flours, sugar, baking soda, and spices, making sure they are well mixed.
Slowly add in the dry ingredients into the wet ingredients. Mix well and set aside.
For the cheesecake layer – In a small bowl, combine cream cheese, sugar, flour, and egg until smooth.
To assemble the layers – Spoon or pour the pumpkin mixture into the bread loaf pan, filling 1/2 way. Spoon or pour the entire cheesecake mixture over the pumpkin mixture, covering well. Add remaining pumpkin mixture to fill bread loaf pan 3/4 of the way.
Place in 350 degree oven for approximately 50-60 minutes. Test with a knife or toothpick in center for doneness – toothpick should come out clean. If not, place it back in oven and test again in five minutes!
This wonderful recipe was adapted from the website, BroughtToYouByMom.com. If you would like to check out the original recipe, click Here.