I have been anxiously waiting for October to roll around so I could begin doing some Fall baking. I have a rule at our home that nothing pumpkin or pumpkin spice related can make it onto our table until then. What did I do as soon as October rolled around, well, I reworked one of our favorite fall recipes for Pumpkin Bread with Maple Cheesecake Layer and made it even better.
I was first inspired to bake this Pumpkin Bread with Maple Cheesecake Layer by the lovely Peabody of Culinary Concotions who posted the original recipe back in 2012. I have reworked this recipe the past five years, and now I have a three different versions, each of them equally as delicious. You pick which version you want to enjoy.
The changes I made from the original version was I left out the nuts as I feel like I am starting to get a nut allergy, as well I decided not to use vegetable oil as I am trying to eliminate that from our diets. Since, I have made this recipe using butter as well as coconut oil in place of the vegetable oil; all are moist and flavorful. I have also made it using coconut palm sugar as well as unrefined sugar. The coconut palm sugar version came out a big richer in color and a tad big denser. Otherwise, all are perfect.
Pumpkin Bread with Maple Cheesecake Layer
** make one loaf
Maple Cheesecake Layer
5 ounces cream cheese, at room temperature
1/4 cup granulated sugar or coconut palm sugar
2 tablespoons dark amber real maple syrup
2 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
1 cup pumpkin puree, plain, not pumpkin pie
½ cup canola oil, or coconut oil or butter – you decide
2 large eggs
1 ½ cups unrefined granulated sugar or coconut palm sugar
Preheat oven to 325F.
Line a loaf pan with parchment paper, and lightly spray with coconut baking oil (or your favorite baking spray).
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, mix for 2 minutes.
Add flour mixture into the pumpkin mixture and mix just until combined about 30 seconds.
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 60 – 45 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.