Easy Pumpkin Cheesecake Bread Recipe
This Easy Pumpkin Cheesecake Bread Recipe yields a cheesecake-topped moist pumpkin bread with the perfect balance between brown sugar sweetness and warm spices.
Servings 12 servings
- Butter to grease the pans
For the Pumpkin Batter:
Preheat oven to 350F; lightly grease 3 mini loaf pans with butter.
In a medium bowl, whisk together the brown sugar and eggs until light and fluffy, then stir in the pumpkin, avocado oil, and vanilla.
In a separate bowl, whisk or sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
Gradually stir the dry ingredients into the wet, being careful not to over-mix.
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.
Cool 10 minutes in the pans, then remove from the pans and transfer to a wire rack to finish cooling.
- I used 3 mini loaf pans to make this bread. The mini loaf pans I use are 5 3/4 inches long X 3 inches wide X 2 inches deep. Each mini loaf pan is 4 servings.
- If desired, add up to 1 cup of your favorite chopped nuts to the batter before baking.
- Wrap any leftovers and store at room temperature the first day. After the first day, store any leftovers wrapped in the fridge for up to 5 days.
Calories: 218kcal | Carbohydrates: 28g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 62mg | Sodium: 153mg | Potassium: 147mg | Fiber: 1g | Sugar: 17g | Vitamin A: 2696IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg