SO Making This for Thanksgiving Dinner… I’m not a fan of pumpkin pie (sorry, Mom!) but look at this glorious pumpkin bread with a cinnamon cheesecake layer! Thanks to “Culinary Confections By Peabody.” I tinkered with the recipe just a bit to make it a gluten-free option–it bakes up beautifully with rice flour if you want to try it.
Pumpkin Bread With Cinnamon Cheesecake Layer
8 ounces cream cheese, at room temperature
Scant 1/4 cup granulated sugar
1/4 cup brown sugar
1 teaspoon (approximately) ground cinnamon
1/2 teaspoon vanilla extract
1 tablespoon flour
1 large egg
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup pumpkin puree
1/2 cup canola oil
2 large eggs
1 1/2 cups granulated sugar
Preheat oven to 325 degrees. Lightly grease and flour a 9×5-inch loaf pan.
In a medium mixing bowl, combine all the cheesecake ingredients; beat until smooth and creamy, about 2 minutes. Set aside.
In another bowl, sift together flour, baking soda, salt, and cinnamon; set aside.
Place pumpkin puree, vegetable oil, eggs and sugar in a mixing bowl of an electric stand mixer. Using the paddle attachment, beat for about 1 minute, until fully combined. Add flour mixture into the pumpkin mixture and mix just until combined.
Pour half of the pumpkin bread batter into the loaf pan. Spoon cream cheese mixture on top of pumpkin batter layer and then pour on the remaining pumpkin batter.
Bake for 50 to 60 minutes, or until a wooden skewer inserted into center of the loaf comes out clean. Cool bread in pans for 10 minutes. Remove bread from pans and place on a wire rack to cool completely. Serve at room temperature or cool.