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As the air turns crisp and the leaves begin to change, the seasonal appeal of pumpkin recipes comes alive. From lattes to pies, pumpkin flavors evoke the essence of autumn, warming our hearts and homes. Among the myriad of pumpkin-infused delights, cheesecake-stuffed pumpkin bread stands out as a unique and indulgent treat that beautifully marries the earthy sweetness of pumpkin with the creamy richness of cheesecake. This delightful recipe is not just a feast for the taste buds; it's an inviting centerpiece for various occasions, whether you are hosting a family gathering, preparing for the holidays, or simply enjoying a cozy evening at home.

Cheesecake-Stuffed Pumpkin Bread – The Best Fall Combo!

Indulge in the flavors of fall with this delightful cheesecake-stuffed pumpkin bread. Combining the earthy sweetness of pumpkin and the creamy richness of cheesecake, this recipe is perfect for gatherings, holiday celebrations, or cozy evenings at home. Easy to make and bursting with warm spices, each slice offers a mouthwatering blend of textures. Learn how to craft this seasonal favorite that will impress friends and family while filling your kitchen with a comforting aroma. Treat yourself to a slice of autumn bliss!
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Ingredients
  

For the Pumpkin Bread:

1 ½ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

½ cup granulated sugar

½ cup brown sugar, packed

½ cup vegetable oil

2 large eggs

1 cup canned pumpkin puree

1 teaspoon vanilla extract

For the Cheesecake Filling:

8 oz cream cheese, softened

¼ cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 tablespoon all-purpose flour

Instructions
 

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

    Make the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Add the sugar, egg, vanilla extract, and flour. Mix until well combined, then set aside.

      Prepare the Pumpkin Bread Batter: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. In another bowl, blend the granulated sugar, brown sugar, oil, eggs, pumpkin puree, and vanilla until well mixed.

        Combine the Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.

          Layer the Batter: Pour half of the pumpkin bread batter into the prepared loaf pan. Spread half of the cheesecake filling over the batter. Pour the remaining pumpkin batter on top, followed by the remaining cheesecake filling. Use a knife or spatula to gently swirl the cheesecake filling into the batter for a marbled effect.

            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. If the top starts browning too quickly, tent it with aluminum foil.

              Cool and Serve: Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Slice and serve at room temperature or slightly warmed.

                Enjoy: This cheesecake-stuffed pumpkin bread is perfect for fall gatherings! Pair it with a hot beverage of your choice for a cozy treat.

                  Prep Time, Total Time, Servings:

                    20 minutes | 1 hour 15 minutes | Serves 8-10