Pumpkin Cheesecake Bread Recipes

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CHEESECAKE-STUFFED PUMPKIN BREAD



Cheesecake-Stuffed Pumpkin Bread image

Everyone's favorite fall quick bread hides a decadent surprise inside -- a rich swirl of cheesecake.

Provided by Food Network Kitchen

Categories     dessert

Time 3h45m

Yield 1 loaf

Number Of Ingredients 15

One 8-ounce package cream cheese, at room temperature
1/3 cup granulated sugar
1/4 cup sour cream
1 large egg
Nonstick cooking spray
1 1/3 cups all-purpose flour, plus more for dusting the pan (see Cook's Note)
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup granulated sugar
1 cup pumpkin puree
1/3 cup vegetable oil
1 teaspoon pumpkin pie spice
1 teaspoon pure vanilla extract
1 large egg
Confectioners' sugar, for dusting

Steps:

  • For the cheesecake swirl: Position an oven rack in the bottom third of the oven and preheat the oven to 325 degrees F. Combine the cream cheese, granulated sugar, sour cream and egg in a large bowl and beat with a mixer until well combined; set aside.
  • For the pumpkin bread: Generously spray a 9-by-5-inch loaf pan with nonstick spray and dust with flour. Whisk together the flour, baking soda and salt in a medium bowl and set aside. Whisk together the granulated sugar and pumpkin puree in a large bowl, then whisk in the oil, pumpkin pie spice, vanilla and egg. Whisk in the flour mixture until just combined.
  • Reserve 1 cup of the pumpkin batter. Spread the remaining batter in the bottom of the prepared loaf pan. Spoon the cream cheese mixture over the pumpkin batter, then put the reserved pumpkin batter in a line down the center of the pan. Insert the tip of a paring knife into the batter and drag it through and up to swirl 5 to 6 times.
  • Bake until the top is cracked and a cake tester inserted in the center comes out clean, 1 hour 15 minutes to 1 hour 20 minutes. Cool on a wire rack for 30 minutes, then carefully invert onto a platter or cake stand and flip upright. Let cool completely, at least 1 1/2 hours. Dust with confectioners' sugar and serve.

PUMPKIN CHEESECAKE BREAD PUDDING



Pumpkin Cheesecake Bread Pudding image

Make and share this Pumpkin Cheesecake Bread Pudding recipe from Food.com.

Provided by SusieQusie

Categories     Dessert

Time 1h45m

Yield 1 pudding, 20 serving(s)

Number Of Ingredients 16

14 -16 slices brioche bread or 14 -16 slices white bread, trimmed of crusts and cut in half
1 1/2 cups butter, melted
2 (8 ounce) packages cream cheese, at room temperature
1 cup sugar
6 eggs
1 (15 ounce) can pumpkin
2 cups milk
1 cup heavy cream
1 teaspoon vanilla
1/4 teaspoon salt
1 teaspoon allspice
1 teaspoon ginger
1 teaspoon nutmeg
1 teaspoon cinnamon
1/2 cup brown sugar, packed
2 tablespoons butter, melted

Steps:

  • Set the oven rack in the middle position. Preheat the oven to 350 degrees F. Coat a 9-inch by 13-inch ovenproof glass baking dish with vegetable spray. Set aside a larger metal baking pan and rack for the water bath.
  • To prepare the bread: Brush each slice of brioche on both sides with melted butter.
  • To make the custard: Combine cream cheese and sugar in a bowl and mix until smooth.
  • Combine eggs, pumpkin, milk, heavy cream, vanilla, salt, allspice, ginger, nutmeg, and cinnamon in the bowl of a standing mixer fitted with the paddle attachment. Beat until smooth. Add cream cheese mixture and combine.
  • Pour 1/2 cup pumpkin custard in bottom of baking dish. Tilt and swirl dish until bottom is completely covered with a thin layer of custard. Layer 6 slices of brioche on top of custard. Pour half of remaining custard over brioche. Add remaining brioche and custard in layers.
  • To add the topping: Use a knife to cut 8 slits through layered pudding. Cover top of pudding with plastic wrap and press down gently with your palm. Let stand 15 minutes.
  • Remove plastic wrap and sprinkle brown sugar over top of pudding. Pour melted butter over sugar.
  • Place baking dish on rack in large metal pan. Pour hot water from a glass measuring cup into the outer pan until water level rises halfway up sides of baking dish. Place carefully in oven. Bake 1 hour to 1 hour and 15 minutes, or until top is nicely browned and custard has rise to top of baking dish.
  • Check water bath occasionally and add more water if needed. Do not let the water evaporate form the water bath.
  • Carefully remove baking dish from oven and water bath. Allow pudding to cool on rack 1 hour. Serve slightly warm or cold with whipped cream or vanilla ice cream. Store covered with a paper towel and plastic wrap in the refrigerator.

PUMPKIN CHEESECAKE BREAD



Pumpkin Cheesecake Bread image

Make and share this Pumpkin Cheesecake Bread recipe from Food.com.

Provided by cervantesbrandi

Categories     Quick Breads

Time 1h30m

Yield 3 loaves, 24 serving(s)

Number Of Ingredients 20

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

Steps:

  • Preheat oven to 350 degrees.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 365.1, Fat 17, SaturatedFat 5.3, Cholesterol 67.3, Sodium 348.9, Carbohydrate 49.7, Fiber 0.9, Sugar 33.3, Protein 5

CHEESECAKE-STUFFED PUMPKIN BREAD



Cheesecake-Stuffed Pumpkin Bread image

This easy pumpkin and cake mix bread gets an eye-catching swirl when it's stuffed with a creamy, cheesecake filling.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h25m

Yield 24

Number Of Ingredients 11

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

Steps:

  • Heat oven to 350°F. Grease and flour bottoms only of two 8x4-inch loaf pans.
  • In large bowl, beat Pumpkin Bread ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 1/2 cups batter in bottom of each pan; set remaining batter aside.
  • In medium bowl, beat Cheesecake Filling ingredients with electric mixer on medium speed until well mixed. Spoon cheesecake filling on top of batter in pans, dividing equally.
  • Top cheesecake filling with remaining batter, dividing equally between both pans and carefully spreading to cover filling.
  • Bake 48 to 53 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run metal spatula around edge of loaves to loosen; remove from pans to cooling rack. Cool completely, about 1 hour.

Nutrition Facts : Calories 150, Carbohydrate 20 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 11 g, TransFat 0 g

PUMPKIN CHEESECAKE BREAD



Pumpkin Cheesecake Bread image

I combined a couple of recipes to come up with this one and it is one of the moistest and best I have ever tasted. My son can eat a whole loaf himself and always requests it. Easy to make but oh so good!!

Provided by FLCeltsFan

Categories     Quick Breads

Time 1h15m

Yield 2 loaves, 15-20 serving(s)

Number Of Ingredients 9

2 cups all-purpose flour
2 cups sugar
2 small cheesecake flavor instant pudding and pie filling mix
1 teaspoon baking soda
1 teaspoon salt
3 teaspoons pumpkin pie spice
1 1/4 cups oil
5 eggs
1 (15 ounce) can pumpkin

Steps:

  • Preheat the oven to 325 degrees.
  • Lightly grease 2 9x5x2 inch pans.
  • In a bowl combine dry ingredients.
  • Make a well in the center and add oil, eggs, and pumpkin. Mix until just blended.
  • Pour the batter into pans and bake at 325 for 60-65 minutes or until a toothpick inserted in the center comes out clean.
  • Remove from the oven and let stand for 15 minutes before removing from pans. Cool on a wire rack.

PUMPKIN CHEESECAKE BREAD



Pumpkin Cheesecake Bread image

This is a really good, easy Pumpkin Bread that I tried after seeing it in the First for women 11/4/13. I have made it several times already and it was always a big hit. The consensus of my friends/tasters was that it was better with the block cream cheese, rather than the white chocolate cream cheese spread. You decide.

Provided by mandabears

Categories     Quick Breads

Time 50m

Yield 1 laof

Number Of Ingredients 4

15 1/2 ounces nut quick bread mix, like Pillsbury
14 1/2 ounces pumpkin puree, not pumpkin pie mix
1 teaspoon pumpkin pie spice
8 ounces white-chocolate cream cheese spread or 8 ounces cream cheese, like Philadelphia brand, at room temperature

Steps:

  • Heat oven to 350 degrees Fahrenheit.
  • In bowl, stir together quick bread mix, pumpkin puree, and pumpkin pie spice until blended.
  • Transfer 3/4 of the batter to a greased 1 1/2 quart( 8 1/2 x 4 1/2 x 2 1/2) loaf pan.
  • Drop dollops of cream cheese spread or small cubes of cream cheese on top of batter.
  • Spread remaining batter on top.
  • Bake 40 minutes or until done.
  • Cool, Slice.

Nutrition Facts : Calories 783.8, Fat 65.6, SaturatedFat 41.3, Cholesterol 204.5, Sodium 1534.1, Carbohydrate 36.1, Fiber 2.3, Sugar 13.7, Protein 20.4

PUMPKIN BREAD-BOTTOM CHEESECAKE RECIPE BY TASTY



Pumpkin Bread-bottom Cheesecake Recipe by Tasty image

Here's what you need: pumpkin puree, eggs, sugar, vegetable oil, vanilla extract, flour, baking powder, baking soda, pumpkin pie spice, salt, cream cheese, sugar, pumpkin spice, vanilla extract, heavy whipping cream

Provided by Kiano Moju

Categories     Desserts

Yield 8 servings

Number Of Ingredients 15

1 ¾ cups pumpkin puree
2 eggs
1 cup sugar
¾ cup vegetable oil
1 teaspoon vanilla extract
2 ½ cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon pumpkin pie spice
1 teaspoon salt
24 oz cream cheese, at room temperature
1 cup sugar
1 teaspoon pumpkin spice
1 teaspoon vanilla extract
1 cup heavy whipping cream

Steps:

  • Preheat oven to 350°F (180°C).
  • In a large mixing bowl, whisk together pumpkin puree, eggs, sugar, vegetable oil, and vanilla until combined.
  • Sift in the flour, baking powder, baking soda, pumpkin pie spice, and salt. Using a wooden spoon, mix together until just combined. Be careful to not overmix.
  • Lightly coat a spring form pan with nonstick cooking spray, and pour batter into the pan, spreading an even layer.
  • Bake for 35-45 minutes until center comes out clean when tested. Allow to cool completely in the pan.
  • In a large mixing bowl, whisk together cream cheese, sugar, pumpkin spice, and vanilla extract.
  • Add in whipping cream and beat for an additional 2-3 minutes.
  • Spread cheesecake mixture onto the cooled pumpkin bread, spreading evenly. Cover and chill in the fridge for at least 4 hours before serving.
  • Cut and serve.
  • Enjoy!

Nutrition Facts : Calories 876 calories, Carbohydrate 70 grams, Fat 63 grams, Fiber 1 gram, Protein 12 grams, Sugar 40 grams

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