Pumpkin Spice Cheesecake Bread
Here’s what you need for the cheesecake topping:
8 oz cream cheese, room temperature
1 egg lightly beaten
1/4 cup powdered sugar
1/2 teaspoon pure vanilla extract
Mix all of the above ingredients together until smooth and creamy. Set aside.
Here’s what you need for the Pumpkin Spice batter:
3/4 cup brown sugar
2 large eggs
3/4 cup canned pumpkin
2 tablespoons grape seed oil (that’s the healthy stuff;)
1 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
¼ tsp Pumpkin Pie Spice
Preheat the oven to 350. Grease 3 mini loaf pans. Mix the brown sugar and eggs together and then add the pumpkin, oil and vanilla. Set aside.
Mix the dry ingredients together in a separate bowl and then add to the pumpkin mixture. Mix together and then divide evenly among the 3 greased loaf pans.
Divide the cheesecake batter on top of the batter in the 3 loaf pans and smooth evenly.
Bake about 40 minutes or until golden and knife inserted in center comes out clean.