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Servings:

Cheesecake Stuffed Pumpkin Bread

Perfect for holidays and the fall season, this cheesecake stuffed bread is absolutely delicious. It will convert everyone into a pumpkin fan!

Total Time

1hr 45min

4.0

3 Ratings

Author: In the Kitchen with Jonny

Servings:

Ingredients

•

1 cup

Cream Cheese , softened

•

1 tsp

All-Purpose Flour

•

Farmhouse Eggs® Large Brown Eggs

•

2 tsp

Vanilla Extract

•

1 1/2 cups

All-Purpose Flour

•

1 tsp

Baking Soda

•

1/2 tsp

Salt

•

2 tsp

Pumpkin Pie Spice

•

1/2 cup

Canola Oil

•

1 cup

Canned Pumpkin Purée

•

1 1/2 cups

Granulated Sugar

Cooking Instructions

Preheat the oven to 325 degrees F (160 degrees C). Line a 9x5-inch loaf pan with parchment paper.

In a bowl using an electric mixer, combine the Cream Cheese (1 cup) and Granulated Sugar (1/3 cup) . Beat until smooth.

Add Farmhouse Eggs® Large Brown Egg (1) , Vanilla Extract (1 tsp) and All-Purpose Flour (1 tsp) . Beat until smooth. Set aside.

In another bowl, whisk together Canned Pumpkin Purée (1 cup) , Granulated Sugar (1 1/4 cups) , Farmhouse Eggs® Large Brown Eggs (2) , Canola Oil (1/2 cup) and Vanilla Extract (1 tsp) until well combined.

Add the All-Purpose Flour (1 1/2 cups) , Baking Soda (1 tsp) , Salt (1/2 tsp) and Pumpkin Pie Spice (2 tsp) to the pumpkin mixture. Stir until well combined.

Pour 1 1/2 cups of the pumpkin batter into the prepared loaf pan. Spoon the cream cheese mixture over this layer and spread evenly, then add the remaining batter. Spread evenly as well, then lightly drop the pan to release air.

Bake in the preheated oven for 1 hour.

Cover the bread with aluminum foil and bake for another 15 minutes or until a toothpick inserted into the center comes out clean. Allow bread to cool completely on a wire rack.

Slice to serve, and enjoy!

Nutrition Per Serving

CALORIES

406

FAT

21.1 g

PROTEIN

5.7 g

CARBS

49.6 g