Cheesecake-Stuffed Pumpkin Bread

作者： 弄库一额

This easy pumpkin and cake mix bread gets an eye-catching swirl when it’s stuffed with a creamy, cheesecake filling. I’m using Betty Crocker Cake Mix😊

用料

• #Pumpkin Bread#
• 1 box Betty Crocker™ Super Moist™ yellow cake mix
• 1 cup canned pumpkin (not pumpkin pie mix)
• 1/2 cup water
• 1/3 cup vegetable oil
• 4 teaspoons pumpkin pie spice
• 4 eggs
• #Cheesecake Filling#
• 6 oz (from 8-oz package) cream cheese, softened
• 1/3 cup sugar
• 3 tablespoons Gold Medal™ all-purpose flour
• 1/2 teaspoon vanilla
• 1 egg

Cheesecake-Stuffed Pumpkin Bread的做法步骤

步骤 1

Heat oven to 350°F. Grease and flour bottoms only of two 8x4-inch loaf pans.

步骤 2

In large bowl, beat Pumpkin Bread ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 1/2 cups batter in bottom of each pan; set remaining batter aside.

步骤 3

In medium bowl, beat Cheesecake Filling ingredients with electric mixer on medium speed until well mixed. Spoon cheesecake filling on top of batter in pans, dividing equally.

步骤 4

Top cheesecake filling with remaining batter, dividing equally between both pans and carefully spreading to cover filling.

步骤 5

Bake 48 to 53 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run metal spatula around edge of loaves to loosen; remove from pans to cooling rack. Cool completely, about 1 hour.

Cheesecake-Stuffed Pumpkin Bread的小贴士

Some cheesecake filling may bubble out the top of the bread during baking, which is normal. Store leftover bread covered in refrigerator.

菜谱创建时间：2019-12-06 11:16:03