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What makes Cheesecake-Stuffed Pumpkin Bread so appealing? For starters, it brings together two fall favorites—pumpkin bread and cheesecake—into one extraordinary dish. The rich, creamy cheesecake filling nestled within the spiced pumpkin bread creates a delightful contrast in texture and flavor. Each slice offers a perfect balance of sweetness and warmth, making it an ideal centerpiece for holiday gatherings, cozy brunches, or a special treat to enjoy with your favorite fall beverage.

Cheesecake-Stuffed Pumpkin Bread – The Best Fall Combo!

Embrace the flavors of fall with Cheesecake-Stuffed Pumpkin Bread, a delightful blend of spiced pumpkin bread and creamy cheesecake filling. This recipe combines two autumn favorites into one irresistible treat that's perfect for holiday gatherings, cozy brunches, or a comforting snack. Easy to make and incredibly satisfying, each slice offers a warm, sweet escape that’s sure to impress family and friends. Get ready for an unforgettable baking experience that celebrates the season!
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Ingredients
  

For the Pumpkin Bread:

1 ½ cups all-purpose flour

1 cup pure pumpkin puree (canned or homemade)

1 cup granulated sugar

½ cup brown sugar, packed

½ cup vegetable oil

3 large eggs

1 teaspoon vanilla extract

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground ginger

¼ teaspoon ground cloves

¼ teaspoon ground allspice

For the Cheesecake Filling:

8 oz cream cheese, softened

¼ cup granulated sugar

1 teaspoon vanilla extract

1 large egg

2 tablespoons all-purpose flour

For Topping (Optional):

¼ cup crushed pecans or walnuts

1 tablespoon cinnamon sugar (mix of sugar and cinnamon)

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Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper for easy removal.

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

      Whisk Dry Ingredients: In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, cloves, and allspice.

        Combine Mixtures: Gradually add the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix; you want a nice, thick batter.

          Make the Cheesecake Filling: In a medium bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Add the egg and flour, mixing until just combined.

            Layer in the Loaf Pan: Pour half of the pumpkin bread batter into the prepared loaf pan, spreading it evenly. Then, spoon the cheesecake filling over the batter, spreading it gently. Finally, top with the remaining pumpkin batter, smoothing the top.

              Add Topping (Optional): If desired, sprinkle the crushed nuts and cinnamon sugar on top of the pumpkin batter for added crunch and flavor.

                Bake: Bake in the preheated oven for 65-75 minutes, or until a toothpick inserted into the center comes out clean (a little cream cheese on the toothpick is okay). If the top browns too quickly, cover it loosely with aluminum foil.

                  Cool and Serve: Once baked, remove the 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. Slice and serve, either warm or at room temperature.

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                      Prep Time, Total Time, Servings: 20 minutes | 1 hour 30 minutes | 10 servings