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-related can make it onto the 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 a Maple Cheesecake Layer and made it even better than before.
I was first inspired to bake this Pumpkin Bread with Maple Cheesecake Layer by the lovely Peabody of Culinary Concoctions who posted the original recipe back in 2012. I have been making this recipe for the past five years, and while I love the original one, I have three different versions. Each of these versions equally as delicious. You pick which version you want to enjoy.
The changes I made from the original version was that 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 bit richer in color and a tad bit denser. Otherwise, all three versions are perfect.
Pumpkin Bread with Maple Cheesecake Layer
Ingredients
- Maple Cheesecake Layer
- 5 ounces cream cheese, at room temperature
- ¼ 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 teaspoon baking soda
- ½ teaspoon 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
Instructions
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 the 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.
Serve.
Eat.
This is so cool. The schmear is on the inside instead of the outside..... YAY! I'll bet that one didn't last a day either.... don't you love that?
AmyRuth
I think I might hate you guys because this looks aMAZING and really, the last thing I need is pumpkin bread with cheesecake inside and of course now I'm going to be obsessed with it. I would probably go with Grade B maple syrup though -- more intense maple flavor and cheaper to boot!
Wow, that looks great! I'll have to try it.
Incredible!! So very pretty and looks scrumptious!
Added you in my pumpkin baked-goods round up too!
Decadent and delicious! Just the way I like it. What a great recipe!
Don't tell him I told you this, but when I mentioned the pumpkin shortage this year, Doc was afraid he'd get no pumpkin pie this Thanksgiving season. He loves it so. Silly boy went to two different stores in the boondocks where they haven't heard yet...(our city grocery stores are out already) He bought six cans! I know it lasts a long time but I was thinking...what the heck am I gonna do with all this pumpkin. This looks perfect!
Oh my! Looks too good to be true! I've got to give this recipe a try.
This looks pretty amazing. Occasionally, when I have extra ricotta sitting in the fridge, I'll mix it with an egg and some sugar and drop spoonfuls into cake batter before I bake the cake. Then out it comes with little bursts of cheesecake...
Wow. I am at a loss for words other than "please cut me a slice!"
Cheesecake on the inside. Pumpkin bread on the outside. Be Still my Heart!!!
This looks so deliciously rich!
Okay, so it's in the oven. Couple of questions. 10 oz cream cheese called for but cream cheese comes in 8 oz blocks. I added my homemade Greek style yogurt - let's see if it sets.
Second, I think I was really off on the layers. It looks more like a swirl of pumpkin in the top of a cheesecake!
Doc's on his way home so keep your fingers crossed that it comes out okay!
cheesecakes are so yummy, i can eat them all day long,'.
This turned out great! Thanks! I made it in a 9 x 13 inch pan, and substituted baking powder for the soda. Thanks for the great recipe.