Pumpkin Cheesecake Bread Recipe

Name: Pumpkin Cheesecake Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups brown sugar; 1 1/2 cups sugar; 4 eggs; 1 cup vegetable oil; 2/3 cup water; 30 ounces pumpkin puree (2 cans); 1/2 teaspoon vanilla extract; 3 1/2 cups flour; 2 teaspoons baking soda; 1 teaspoon baking powder; 1 1/2 teaspoons salt; 1/2 teaspoon nutmeg; 2 teaspoons cinnamon; 1/8 teaspoon clove; 1/8 teaspoon ginger; 16 ounces cream cheese (2 blocks); 1/2 teaspoon vanilla extract; 2 eggs; 3/4 cup sugar; 1 teaspoon cinnamon

Servings: persons

1 1/2 cups brown sugar
1 1/2 cups sugar
4 eggs
1 cup vegetable oil
2/3 cup water
30 ounces pumpkin puree (2 cans)
1/2 teaspoon vanilla extract
3 1/2 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
1 1/2 teaspoons salt
1/2 teaspoon nutmeg
2 teaspoons cinnamon
1/8 teaspoon clove
1/8 teaspoon ginger
16 ounces cream cheese (2 blocks)
1/2 teaspoon vanilla extract
2 eggs
3/4 cup sugar
1 teaspoon cinnamon

1
In one bowl, mix all dry ingredients for bread, flour, baking soda and baking powder, salt and spices. Then in another bowl, mix pumpkin, eggs, both kinds of sugar, oil, water and vanilla extract. Then, mix all ingredients for cheese cake starting with cream cheese all the way to the bottom of the ingredient list including extract, eggs, sugar and cinnamon. Mix all both of the ingredients for the bread separately in each of their bowls, and then gently add the wet ingredients to the dry stirring to combine. Then, take a hand mixer, and beat the cheese cake ingredients on high until the mixture is smooth with no lumps.
2
Grease and flour 3 bread pans, and add 1 cup of the bread mixture in each of the pans, then distribute the cheese cake mix evenly between the three loaf pans over the layer of bread mix until the cheese cake mixture is gone. Then, cover the cheese cake mix in each loaf pan with the remaining pumpkin working 1/2 cup at a time until the bread mixture is gone and all 3 loaf pans are filled about 3/4 of the way up to the top of the pan.
3
Bake the 3 loaves in the oven for 50-60 minutes until a toothpick inserted comes out clean. Allow the loaves to cool for 30 minutes on the counter and then refrigerate for at least an hour before serving.

2278

kcal

Calories

115

Fat

283

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 1/2 cups brown sugar, 1 1/2 cups sugar, 4 eggs, 1 cup vegetable oil, and more.

Yes, Pumpkin Cheesecake Bread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Cheesecake Bread

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