I really should stop making this bread. I say to myself, "Self, quit making this bread...aka quit eating this bread!"
Then I think, "I just have to. I mean it is pumpkin season. I only have a few more weeks to inundate my life with pumpkin in everything!"
How can you argue with that reasoning? You can't my friends, you just can't.
I am aware I have been both a little pumpkin and quick bread heavy this year. I explained my quick bread fascination last week when I shared a recipe for Double Chocolate Chip Banana Bread, so I won't go into it again. The pumpkin...well I think you know the pumpkin situation from the above completely normal conversation between myself and myself.
We made this for the first time for a party. I am not sure why I do that. That is why I use a recipe for the first time when I am taking it somewhere OR worse yet having someone over.
I mean if you take it to a party this is always other food to bail your food out if it is a disaster. Plus, if there are enough people no one has to know that you brought the sad little dish no on is eating.
However, if you are loony enough to make a brand new recipe on a day when someone is coming to dinner, then well you might be me. I mean there is absolutely no buffer. You can't blame it on anyone else. There is no other dish to bail your dish out. Then of course you have the repercussion of people joining a "Don't Go to Their House for Dinner" Club.
Good news though, it worked out for me this time.
The pumpkin flavor in the bread was perfect. Then who doesn't like cheesecake? Not this girl. I have made this bread with nuts and without. I personally prefer with the nuts, but Hubby prefers no nuts.
The kicker on this bread would be the cinnamon glaze. Woot!
Overall, um yes please. Loved it. Love it. I will probably make it
If you are like me and are trying to squeeze in every bit of pumpkin baking you can before Winter, then I would think this would be a good recipe to put on your list. I would go ahead and trust me on this.
Pumpkin Cheesecake Bread with Cinnamon Glaze
1-8 oz cream cheese, softened
3/4 cup sugar
1 Tablespoon flour
1 teaspoon vanilla
1 2/3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 1/4 cups pumpkin puree
1/2 cup canola oil
1 1/2 cup sugar
1 cup chopped pecans or walnuts (I have done either, both are good)
1 cup powdered sugar
2 1/2 Tablespoons half & half
1 teaspoon cinnamon
Garnish- 1/2 cup chopped pecans or walnuts
Preheat oven to 325. Grease and flour two 8" loaf pans. In one bowl, combine the filling ingredients. Beat until smooth and creamy. Set aside. In another bigger bowl, blend the flour, baking soda, salt, cinnamon, cloves, ginger, and nutmeg and set aside. In another bowl (yes another one), combine the pumpkin, oil, eggs, and sugar. Mix well. Then stir the pumpkin mixture into the flour mixture until combined. Fold in the nuts.
Pour half of the pumpkin bread batter equally into two pans. Then spoon the cream cheese mixture evenly over both. Now spoon over the rest of the pumpkin batter over each loaf. With a knife stuck just in the top layer of pumpkin and the cheesecake layer, swirl the layers around to marble the top part of the bread.
Bake for 55-60 minutes, when a toothpick comes out clean. Cool the bread in the pans for 10 minutes. Then remove to a rack. Let them cool a little bit more while you make the glaze. Mix the powdered sugar and half & half. Then stir in the cinnamon. It should be a glaze consistency.
Pour evenly over both loafs with a spoon. Sprinkle the nuts over the top. Let the bread finish cooling.