Cheesecake-Stuffed Pumpkin Bread

Um, yes please!  This is super simple and super perfect – especially with coffee! I know it’s only Monday, but don’t we deserve something awesome every day?

INGREDIENTS

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1 box Pillsbury Pumpkin Quick Bread Mix
Vegetable Oil
Water
Egg
One 8-ounce package cream cheese, at room temperature
1/3 cup granulated sugar 
1/4 cup sour cream
1 large egg

 

DIRECTIONS

  • For the cheesecake swirl: Position an oven rack in the bottom third of the oven and preheat the oven to 325 degrees F. Combine the cream cheese, granulated sugar, sour cream and egg in a large bowl and beat with a mixer until well combined; set aside.

  • For the pumpkin bread: Generously spray a 9-by-5-inch loaf pan with nonstick spray and follow the directions on the box to mix.

  • Reserve 1 cup of the pumpkin batter. Spread the remaining batter in the bottom of the prepared loaf pan. Spoon the cream cheese mixture over the pumpkin batter, then put the reserved cup pumpkin batter in a line down the center of the pan. Insert the tip of a paring knife into the batter and drag it through and up to swirl 5 to 6 times. 

  • Bake until the top is cracked and a cake tester inserted in the center comes out clean, 1 hour 15 minutes to 1 hour 20 minutes. Cool on a wire rack for 30 minutes, then carefully invert onto a platter or cake stand and flip upright. Let cool completely, at least 1 hour.

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