Cheesecake Stuffed Pumpkin Bread Recipes

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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

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