Pumpkin Cheesecake Bread with Cinnamon Glaze

By charlotteh371

Ingredients

• Filling:
• 1-8 oz cream cheese, softened
• 3/4 cup sugar
• 1 Tablespoon flour
• 1 egg
• 1 teaspoon vanilla
• Bread:
• 1 2/3 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1 1/4 cups pumpkin puree
• 1/2 cup canola oil
• 2 eggs
• 1 1/2 cup sugar
• 1 cup chopped pecans or walnuts (I have done either, both are good)
• Cinnamon Glaze:
• 1 cup powdered sugar
• 2 1/2 Tablespoons half & half
• 1 teaspoon cinnamon
• Garnish- 1/2 cup chopped pecans or walnuts

Preparation

Step 1

Preheat oven to 325. Grease and flour two 8" loaf pans. In one bowl, combine the filling ingredients. Beat until smooth and creamy. Set aside. In another bigger bowl, blend the flour, baking soda, salt, cinnamon, cloves, ginger, and nutmeg and set aside. In another bowl (yes another one), combine the pumpkin, oil, eggs, and sugar. Mix well. Then stir the pumpkin mixture into the flour mixture until combined. Fold in the nuts.

Pour half of the pumpkin bread batter equally into two pans. Then spoon the cream cheese mixture evenly over both. Now spoon over the rest of the pumpkin batter over each loaf. With a knife stuck just in the top layer of pumpkin and the cheesecake layer, swirl the layers around to marble the top part of the bread.

Bake for 55-60 minutes, when a toothpick comes out clean. Cool the bread in the pans for 10 minutes. Then remove to a rack. Let them cool a little bit more while you make the glaze. Mix the powdered sugar and half & half. Then stir in the cinnamon. It should be a glaze consistency.

Pour evenly over both loafs with a spoon. Sprinkle the nuts over the top. Let the bread finish cooling.