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I want you to imagine the moist delicious taste of comforting bread and the creamy and smooth feeling you get from a great .  You got it.  Then you know what the bread from An Edible Mosaic tastes like.  This is day 9 of the Pumpkins and Pinterest series featuring an amazing Pumpkin Cheesecake Bread.

 


While we were eating my 12-year-old said, “this tastes like something you would get at a coffee shop.” She is exactly right.  I followed the recipe exactly.  The only change I made was

  • reducing the sugar to 1/2 cup instead of 3/4
  • substituted whole wheat flour for the all-purpose flour.
  • I made mine in a larger loaf pan to make it easier for little hands to pick up and eat.

This is a great recipe for entertaining. Not only does it look beautiful it tastes superb, especially with a steaming, dark cup of rich decadent coffee. Coffee, pumpkin, cheesecake, now that is a trifecta I can relish.

 

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Pumpkin Cheesecake Bread
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • For the Cheese Batter:
  • 8 oz (230 g) cream cheese, room temperature
  • 1 large egg, room temperature, lightly beaten
  • ¼ cup (30 g) powdered sugar
  • ½ teaspoon pure vanilla extract
  • For the Pumpkin Spice Batter:
  • ½ cup (150 g) brown sugar, lightly packed
  • 2 large eggs
  • ¾ cup (180 g) pumpkin puree (homemade or canned is fine; not pumpkin pie filling)
  • 2 tablespoons canola oil
  • 1 teaspoon pure vanilla extract
  • 1¼ cups (160 g) whole wheat flour
  • 1¼ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon ginger
  • ⅛ teaspoon cloves
  • Other:
  • Butter, to grease the pans
Instructions
  1. Preheat oven to 350F; lightly grease 3 mini loaf pans with butter.
  2. For the cheese batter, use a handheld electric mixer to beat together all ingredients in a medium bowl until smooth and creamy.
  3. For the pumpkin spice batter, whisk together the brown sugar and eggs in a medium bowl until light and fluffy, then stir in the pumpkin, canola oil, and vanilla. In a separate bowl, whisk or sift together the flour, baking powder, , salt, cinnamon, nutmeg, ginger, and cloves. Gradually stir the dry ingredients into the wet, being careful not to over-mix.
  4. Divide the pumpkin batter between the 3 loaf pans, then pour the cheese batter on top. Bake until golden around the edges, about 35 to 40 minutes, or until a toothpick inserted inside comes out clean or with just a couple crumbs.
  5. Cool 10 minutes in the pans, then remove from the pans and transfer to a wire rack to finish cooling.

 

 

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