Pumpkin Cheesecake Bread

I love pumpkin roll however, I don't always want to take the time to make one up! Well, I found a solution that is just as good! I call it Pumpkin Cheesecake Bread! I have taken the original recipe and added a cheesecake "filling" to it!

Here is the recipe...

3 1/3 cups flour(I usually do half white & half whole wheat)
2 tsp. baking soda
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground cloves
3/4 tsp salt
2 2/3 cups sugar
2/3 cup canola oil
1 can(15oz) unsweetened pumpkin
2 egg

For cheesecake:
1-8oz cream cheese, softened
1 egg
1 tsp. vanilla
1 tsp. lemon juice
1/3 cup sugar


Preheat oven to 350°. Grease and flour a loaf pans. Sift together first 5 ingredients; stir in salt.

Combine sugar, oil, and pumpkin in a large bowl; beat at medium speed with an electric mixer until smooth. Add egg, beating until well blended. Gradually add dry ingredients, beating at a low speed until blended. Transfer batter to prepared pans.

In a separate bowl, mix up the ingredients for the cheesecake until creamy.

The bread batter is thick enough to create a channel down the center to pour in the cream cheese mixture.

Bake at 350° for 55 minutes or until loaf is golden brown and a wooden pick comes out clean. Let cool in pan on a wire rack 15 minutes; remove from pan. Serve warm or at room temperature. Makes 2 loaves

You can do this without the cheesecake filling and then use it in some pumpkin spice bread pudding!!

For other tempting tummy recipes and more; head over to Blessed with Grace!

For other kitchen tips, recipes and more; head over to Tammy's Recipes!!