This pumpkin bread recipe is the ultimate pumpkin bread recipe. You cannot go wrong with a creamy layer of maple cheesecake, which is sandwiched between rich, dense and spicy layers of pumpkin bread.
I have been thinking about this recipe for literally a year and I am not even kidding you. Peabody of Culinary Concotions posted this fall treat last year and I have been thinking about it ever since. I actually made it last week but it never got around to be photographed as I turned my back and it was gone; no, we did not get a dog and yes, it was Lenny who ate the entire thing. As well, something failed between mixing, layering and cooking, when I took that loaf out and he cut into it, the cheesecake had melted into the bread. Don’t get me wrong, the few crumbs I was able to scrape up were delicious and it is always a good sign when it does not last more than a day.
Today was a cold, dreary and wet day, a good day for baking as well I planned to make it without a certain someone in the house, as I wanted to be sure I would be able to grab a few photos. I love to bake when it is gloomy outside as it warms the house and the smell of sugar, butter and spices mixed with the gentle rain, is really intoxicating ….hmmmm!
This second loaf came out perfectly, it does not look as pretty as Peabody’s does, but it was close and it is darn good. I did change a few of the portions as well as some of the spice options, just so to give it our personal touch since we would be posting. Be sure to check out Peabody’s as well, it is a great post!
Pumpkin Bread with Maple Cheesecake Layer
Maple Cheesecake Layer
10 ounces cream cheese, at room temperature
¼ cup granulated sugar
¼ cup dark brown sugar
3 tablespoons dark amber real maple syrup, we use grade a
3 tablespoons all-purpose flour
1 large egg
Pumpkin Spice Bread
2 cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 teaspoon cinnamon, freshly grated
1 teaspoon ginger, freshly grated
1 teaspoon nutmeg, freshly grated
1 cup pumpkin puree, plain, not pumpkin pie
½ cup canola oil
2 large eggs
1 ½ cups granulated sugar
1 cup toasted pecans, chopped
Preheat oven to 325F.
Lightly grease and flour loaf pan. In a medium mixing bowl, combine all the maple cheesecake ingredients, beat until smooth. Set aside.
In another bowl, sift together dry ingredients. Set aside.
Mix together pumpkin puree, vegetable oil, eggs and sugar in a mixing bowl of an electric stand mixer, using the paddle attachment, beat for about 2 minutes until fully mixed.
Add flour mixture into the pumpkin mixture and mix just until combined. Fold in the pecans.
Pour half of the pumpkin bread batter evenly into the loaf pan.
Spoon cream cheese mixture on top of pumpkin batter layer and then pour on the remaining pumpkin batter.
Bake in preheated oven for 90 minutes or until a knife inserted into the middle of the loaf comes out clean.
Cool the bread in the pan for about 15 minutes and then remove to a cooling rack, let cool to room temperature.