Cheesecake Stuffed Pumpkin Bread Recipes
CHEESECAKE-STUFFED PUMPKIN BREAD
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
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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