Thursday, October 11, 2012

Pumpkin Cheesecake Bread

It finally feels like fall around here, with our first big thunderstorm of the season.  Rainy days are always the best days to bake.  Even when it’s dreary outside, you have a wonderful smell to fill the house and the oven doubles as a space heater.  Pumpkin is a staple of the fall baking season.  As I’ve made regular pumpkin bread before, I wanted to make something a little different.  This bread is sweet, but not overly sweet, so you can have it for breakfast or a snack as well as dessert.  I came across this recipe through pinterest and changed a couple things around as I went along.  This recipe is can be made gluten free - details below.

PUMPKIN CHEESECAKE BREAD

makes 2 loaves

batter ingredients

  • 1 1/2 cup pureed pumpkin
  • 1/2 cup applesauce
  • 1 whole egg
  • 3 egg whites [if using prepackaged egg whites, use about 1/3 cup]
  • 1 3/4 cup unbleached all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg

cheesecake filling ingredients

  • 8 oz reduced / non fat cream cheese
  • 1/4 cup sugar
  • 1 tablespoon unbleached all-purpose flour
  • 2 egg whites [if using prepackaged egg whites, use about 1/4 cup]
  • 2 teaspoon pure vanilla extract

[to make gluten free: use a gluten free flour instead of unbleached all-purpose flour, use pure vanilla extract as others may contain gluten]

  1. Preheat oven to 350 degrees F.
  2. Mix together pumpkin, applesauce, egg, and egg whites in large bowl until completely blended.
  3. Mix together flour, 1/2 cup sugar, baking soda, cinnamon, and nutmeg in medium bowl.  Add flour mixture to pumpkin mixture.
  4. In another bowl, blend together cream cheese, 1/4 cup sugar, 1 t. flour, egg whites, and vanilla extract.
  5. Coat 2 loaf pans [8x4x2] in olive oil cooking spray.  Pour 1/4 of pumpkin batter into each loaf pan.  Split cheesecake filling between the two pans.  Top each loaf pan with the remaining pumpkin mixture.
  6. Bake for 40 - 45 minutes or until a toothpick inserted into the middle comes out clean. 

Enjoy!

Notes

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    Oh.my.god.
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    reminder to myself to make this.
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