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As the leaves begin to turn and the air grows crisp, nothing embodies the flavors of fall quite like pumpkin bread. But what if you could take this beloved seasonal staple and elevate it to new heights? Enter the Cheesecake-Stuffed Pumpkin Bread—a delightful fusion of moist pumpkin bread and creamy cheesecake that captures the essence of autumn in every slice. This recipe is perfect for cozy gatherings, holiday celebrations, or simply enjoying a comforting treat at home.

Cheesecake-Stuffed Pumpkin Bread – The Best Fall Combo!

Get ready to elevate your fall baking with this irresistible Cheesecake-Stuffed Pumpkin Bread! This cozy recipe combines moist pumpkin bread infused with warm spices and creamy cheesecake filling for a delightful treat. Perfect for gatherings or a comforting snack at home, each slice bursts with flavor and surprises. With simple ingredients and a straightforward process, this seasonal favorite is sure to impress friends and family alike. Enjoy the flavors of autumn in every bite!
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Ingredients
  

For the Pumpkin Bread:

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon salt

1 cup granulated sugar

1/2 cup brown sugar, packed

1 cup canned pumpkin puree (not pumpkin pie filling)

1/2 cup vegetable oil

4 large eggs

1 teaspoon vanilla extract

For the Cheesecake Filling:

8 oz cream cheese, softened

1/2 cup granulated sugar

1 large egg

2 teaspoons vanilla extract

1/4 teaspoon salt

Optional Topping:

1/4 cup granola or chopped pecans

Powdered sugar for dusting

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.

    Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, spices (cinnamon, nutmeg, ginger), and salt. Set aside.

      Prepare the Pumpkin Mixture: In a large mixing bowl, combine granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract. Mix until well combined and smooth.

        Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the pumpkin mixture, stirring gently until just combined. Do not overmix.

          Make the Cheesecake Filling: In a separate bowl, beat the softened cream cheese until smooth. Add granulated sugar, egg, vanilla extract, and salt. Mix until creamy and well-blended.

            Layer the Mixture: Pour half of the pumpkin bread batter into the prepared loaf pan. Spread the cheesecake filling over the pumpkin batter, making sure to leave some space around the edges. Pour the remaining pumpkin batter on top, smoothing it out gently.

              Add Toppings: If desired, sprinkle granola or chopped pecans on top for added crunch.

                Bake: Place the loaf pan in the preheated oven and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

                  Cool and Serve: Once baked, remove the pumpkin bread from the oven and let it cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely. Before serving, dust with powdered sugar for a pretty presentation if desired.

                    Enjoy: Slice and savor your delicious Cheesecake-Stuffed Pumpkin Bread—perfect for a cozy fall afternoon!

                      Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 10-12 slices