Pumpkin Cheesecake Bread

I found this recipe easy, delicious, and not at all too sweet! And of course, it features one of my favorite ingredients: SQUASH. I highly recommend using homemade pumpkin puree: Just slice a pie pumpkin in half, scoop out seeds, and place cut-side down on a lined baking pan. Bake at 350 for an hour. Scoop out inside, mash or process until smooth et voila!

Pumpkin Cheesecake Bread
from Homemade Hooplah

Ingredients:
cheesecake filling
- 8 oz cream cheese
- 1/2 cup sugar
- 1 Tbs flour
- 1 large egg

pumpkin bread
- 1 2/3 cups flour
- 1/2 cup sugar
- 1 Tbs. pumpkin spice
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- pinch salt
- 1 cup pumpkin puree
- 1/2 cup light brown sugar, packed
- 1/4 cup vegetable oil
- 1/4 cup sour cream
- 2 tsp. vanilla extract
- 1 large egg

Instructions:
cheesecake filling
1. In a large bowl, whisk all cheesecake filling ingredients together until smooth.

pumpkin bread
1. Pre-heat oven to 350F. Butter a 9"x5" bread pan and set aside.
2. In a large bowl, sift together flour, sugar, pumpkin spice mix, baking soda, baking powder, and salt. Stir to combine and set aside.
3. In another large bowl, whisk together pumpkin puree, brown sugar, vegetable oil, sour cream, vanilla extract, and egg until smooth.
4. Pour sifted dry ingredients into wet. Using a spatula, gently fold together until dry ingredients are just combined.

assembly
1. Pour 1/2 of the pumpkin batter into the prepared pan. Smooth out with a spatula.
2. Pour cheesecake filling into pan. Smooth out with a spatula, trying not to touch cheesecake filling to the edge.
3. Pour remaining pumpkin batter on top and smooth out. You can swirl with cheesecake layer if desired.
4. Bake for 50-65 minutes, or until toothpick comes out clean.
5. Let bread cool in pan for 15 minutes, and then transfer to a wire rack to cool completely.