Pumpkin Pecan Cheesecake Bread

Yield: 6 mini loaves

Author: Kathy Schowe

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Pumpkin-Pecan Cheesecake Bread

ingredients:

• 2 cups pumpkin puree or one 15oz. can
• 3 cups flour
• 4 eggs
• 1 ½ cups sugar
• 2 sticks melted butter
• 5 teaspoons pumpkin spice
• 1 cup sour cream
• 2 teaspoons baking powder
• 2 teaspoons vanilla
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 cups roasted pecans

Cheesecake Batter

• 1/2 cup sugar
• 1 cup softened cream cheese
• 1 teaspoon vanilla
• 2 egg whites

instructions:

How to cook Pumpkin-Pecan Cheesecake Bread

1. 1. Preheat the oven to 350°. Whisk 2 cups pumpkin puree with eggs, melted butter, sour cream and 2 teaspoons vanilla.
2. 2. In a separate bowl mix flour, 1 ½  cups sugar, pumpkin pie spice, baking powder, baking soda and salt.
3. 3. Chop up the roasted pecans.
4. 4. Make the "cheesecake" mixture by combining the cream cheese, ½  cup sugar, vanilla, and egg whites. Whisk together.
5. 5. Blend the flour mixture with the pumpkin mixture and fold in the pecans.
6. 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. 7. Bake at 350° for about 45 minutes for large loaf pans, and 35 minutes for mini loaf pans.  Makes 2 large loaves or 4 mini loaves.

NOTES:

Pumpkin and Cheesecake combined in a quick bread. Perfect for a fall brunch or after dinner treat!

Created using The Recipes Generator