Breakfast & Brunch
Cheesecake-Stuffed Pumpkin Bread
Description
This easy pumpkin and cake mix bread gets an eye-catching swirl when it’s stuffed with a creamy, cheesecake filling.
Ingredients:
- 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
- 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
Directions:
- Heat oven to 350°F. Grease and flour bottoms only of two 8x4-inch loaf pans.
- 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.
- 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.
- Top cheesecake filling with remaining batter, dividing equally between both pans and carefully spreading to cover filling.
- 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.
