Pumpkin Cheesecake Bread

Mmm, when I found the picture of this from the website An Edible Mosaic, I was totally sold. I'm sure it's no secret by now that I LOVE pumpkin anything. Unfortunately I don't own any mini bread pans, so this makes only one regular sized loaf.

It was as good as it looks.
To be honest, I was a little intimidated by the recipe, it seemed like a lot of ingredients and a lot of preparation  But once it was all said and done, it really was very simple.
Skubz hasn't been home to try it yet, so that will be the ultimate test!

Pumpkin Cheesecake Bread

Ingredients:

8 oz cream cheese, room temperature

1 large egg, room temperature, lightly beaten

1/4 cup powdered sugar

1/2 teaspoon pure vanilla extract

For the Pumpkin Spice Batter:

3/4 cup brown sugar, lightly packed

2 large eggs

3/4 cup pumpkin puree

2 tablespoons canola oil

1 teaspoon pure vanilla extract

1 1/4 cups all-purpose flour

1 1/4 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ginger

1/8 teaspoon cloves

Directions:

For the Cheese Batter:  Use a handheld electric mixer to beat together all ingredients until smooth and creamy. Set aside.

For the Pumpkin Spice 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, canola 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.