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Cheesecake-Stuffed Pumpkin Bread
Cheesecake-Stuffed Pumpkin Bread
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Prep Time:
20 minutes
Total Time:
2 hours 25 minutes
Delicious pumpkin bread with a decadent cheesecake swirl.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1 cup canned pumpkin (not pumpkin pie mix)
  • 1/2 cup water
  • 1/3 cup vegetable oil
  • 4 teaspoons pumpkin pie spice
  • 4 eggs
  • 6 oz (from 8-oz package) cream cheese, softened
  • 1/3 cup sugar
  • 3 tablespoons Gold Medal™ all-purpose flour
  • 1/2 teaspoon vanilla
  • 1 egg
Instructions:
  • Preheat your oven to 350°F. Grease and flour only the bottoms of two 8x4-inch loaf pans for easy release.
  • In a spacious bowl, use an electric mixer on medium speed to beat the Pumpkin Bread ingredients for 2 minutes, ensuring to scrape the bowl occasionally. Pour 1 1/2 cups of batter into each pan, reserving the remaining batter for later use.
  • In a medium bowl, use an electric mixer on medium speed to blend the Cheesecake Filling ingredients until thoroughly combined. Spoon the cheesecake filling evenly on top of the batter in the pans.
  • Spread the remaining cheesecake batter evenly over the filling in both pans, ensuring it covers the entire surface.
  • Bake for 48 to 53 minutes until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes, then use a metal spatula to gently release the loaves from the pans onto a cooling rack. Let cool completely for about 1 hour.

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