Pumpkin Pecan Cheesecake Bread

Pumpkin-Pecan-Cheesecake Bread

Pumpkin-Pecan-Cheesecake Bread


Pumpkin Pecan Cheesecake Bread
Print Recipe
Pumpkin and Cheesecake combined in a quick bread! Perfect for a fall breakfast or after dinner treat!
Servings
4 mini loaves
Servings
4 mini loaves
Pumpkin Pecan Cheesecake Bread
Print Recipe
Pumpkin and Cheesecake combined in a quick bread! Perfect for a fall breakfast or after dinner treat!
Servings
4 mini loaves
Servings
4 mini loaves
Ingredients
Cheesecake Portion
Servings: mini loaves
Recipe Notes

1. Preheat the oven to 350°. Whisk 2 cups pumpkin puree with eggs, melted butter, sour cream and 2 teaspoons vanilla.

2. In a separate bowl mix four, 1 1/2 cups sugar, pumpkin pie spice, baking powder, baking soda and salt.

3. Chop up the roasted pecans.

4. Make the "cheesecake" mixture by combining the cream cheese, 1/2 cup sugar, vanilla, and egg whites. Whisk together.

5. Blend the flour mixture with the pumpkin mixture and fold in the pecans.

6. Fill buttered tins half full of pumpkin batter, layer in a "cheesecake" layer, then pumpkin batter and another swirl of "cheesecake". Top with a few whole roasted pecans.

7. Bake at 350° for about 45 minutes for large loaf pans, and 35 minutes for min loaf pans. Makes 2 large loaves or 4 mini loaves.

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