Pumpkin bread with cheesecake filling

Votes: 2

Time: 3 hours 45 minutes
Complexity: easily
Quantity: 1 loaf

Pumpkin bread with cheesecake filling - detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cheesecake filling

250 g of cream cheese at room temperature
1/3 cup granulated sugar
1/4 cup sour cream
1 large egg

Pumpkin bread

1 and 1/3 cups flour, plus a little extra for dusting the pan
0.5 tsp of soda
0.5 tsp salt
3/4 cup sugar
1 tbsp. pumpkin puree
1/3 cup vegetable oil
1 teaspoon pumpkin pie spice
1 tsp vanilla extract
1 large egg category CO
Powdered sugar for decoration

Ingredient Substitution Suggestions

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Recipes with similar ingredients: eggs, sour cream, vanilla extract, pumpkin pie spice, powdered sugar, pumpkin puree, biscuit dough, cream cheese

Cooking the dish according to the recipe:

Position the rack in the lower third of the oven and preheat to 160°C.
For the fillingIn a large bowl, combine cream cheese, granulated sugar, sour cream, and egg and beat with a mixer until smooth; set aside.

For pumpkin bread: Generously spray a 22cm x 12cm rectangular pan with vegetable oil and dust with flour. In a medium bowl, whisk together the flour, baking soda, and salt and set aside. In a large bowl, combine the granulated sugar and pumpkin puree, then whisk in the butter. pumpkin pie spices, vanilla and egg. Stir in the flour mixture until smooth.
Reserve 1 cup of pumpkin batter. Spread the remaining batter over the bottom of the prepared pan. Spoon the cream cheese mixture over the pumpkin batter, then pour the remaining 1 cup of batter, forming a line down the center of the pan. Dip the tip of a paring knife into the batter and move it up and down the pan to create swirls of filling, 5-6 times.
Bake until the top is cracked and a toothpick inserted into 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 plate and flip it back over. Let cool completely, at least 1 hour 30 minutes. Dust with powdered sugar and serve.

IN Pumpkin bread You can add raisins.