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As the leaves begin to turn and the air takes on a crispness that signals the arrival of autumn, there’s an undeniable craving for the warm, comforting flavors of the season. Among these, pumpkin reigns supreme, and this year, why not take a step beyond the traditional pumpkin pie? Our Cheesecake-Stuffed Pumpkin Bread is the perfect fusion of two beloved desserts, combining the moist, spiced richness of pumpkin bread with the creamy, decadent allure of cheesecake. This recipe is not only a treat for your taste buds but also a feast for the eyes, making it an exceptional addition to your fall baking repertoire.

Cheesecake-Stuffed Pumpkin Bread – The Best Fall Combo!

Discover the perfect fall treat with this Cheesecake-Stuffed Pumpkin Bread recipe. It perfectly combines moist pumpkin bread with a creamy cheesecake center, making it an impressive dessert or cozy morning snack. Easy to make and packed with warm spices, this loaf is sure to wow your guests and satisfy your autumn cravings. Whether enjoyed with coffee or as a dessert centerpiece, this delightful fusion will quickly become a seasonal favorite in your baking repertoire.
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Ingredients
  

For the Pumpkin Bread:

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/2 teaspoon salt

1 cup sugar

1/2 cup brown sugar, packed

1/2 cup vegetable oil

1 cup canned pumpkin puree

4 large eggs

1 teaspoon vanilla extract

For the Cheesecake Filling:

8 oz cream cheese, softened

1/3 cup sugar

1 egg

1 teaspoon vanilla extract

1/2 teaspoon lemon juice

For the Topping:

1/4 cup chopped pecans or walnuts (optional)

1 tablespoon brown sugar

1/2 teaspoon ground cinnamon

Instructions
 

Preheat the Oven:

    Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.

      Prepare the Pumpkin Bread Batter:

        In a large bowl, whisk together the flour, baking soda, baking powder, spices (cinnamon, nutmeg, ginger, cloves), and salt. In a separate bowl, mix the granulated sugar, brown sugar, vegetable oil, pumpkin puree, eggs, and vanilla extract until well combined. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.

          Make the Cheesecake Filling:

            In a medium bowl, beat the softened cream cheese until smooth. Add the sugar, egg, vanilla extract, and lemon juice. Mix until creamy and well blended.

              Assemble the Bread:

                Pour half of the pumpkin bread batter into the prepared loaf pan. Spread the cheesecake filling evenly over the batter, leaving a small border around the edges. Pour the remaining pumpkin batter on top, making sure to cover the cheesecake layer completely.

                  Add Topping:

                    In a small bowl, mix together the chopped nuts, brown sugar, and ground cinnamon. Sprinkle this mixture evenly over the top of the bread batter.

                      Bake:

                        Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay). If the top starts to brown too quickly, loosely cover it with aluminum foil.

                          Cool and Serve:

                            Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Transfer to a wire rack to cool completely before slicing. Serve at room temperature or slightly warmed for the best experience!

                              Prep Time: 20 minutes | Total Time: 1 hour 20 minutes | Servings: 10-12 slices