Monday, November 12, 2012

Monday’s Bread Bowl: Pumpkin Bread w/ Cheesecake Swirl

A rich marble bread

This bread goes well with mugs of hot coffee or cold glasses of milk. Pumpkin spice combines with yummy cheesecake flavors. Here’s the recipe:

What you will need:

Cheesecake Swirl:

1 baking spatula
1 mixer w/ bowl
1 cup cream cheese
¼ cup granulated sugar
¼ cup brown sugar
1 tspn ground cinnamon
1 teaspoon vanilla extract
1 tbspn flour
1 egg

Pumpkin Bread:

1 (9x5 inch) bread baking pan
2 cups all-purpose flour
1 large bowl
1 medium-sized bowl
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1 cup canned pumpkin
½ cup cooking oil
1 ½ cups granulated sugar
2 eggs

Cooking & Directions:

Preheat oven at 325 degrees. Grease and flour bread loaf pan and set aside. Combine all ingredients for cheesecake swirl in mixing bowl. Beat well until smooth. Set batter aside.

Next, thoroughly sift cinnamon, baking soda, flour, and salt in medium-sized bowl.

Blend pumpkin, eggs, and sugar in mixer bowl for 1 minute until mixed well. Gradually add flour mixture to pumpkin batter until just folded in. Pour roughly half of the pumpkin batter into the loaf pan. Spoon cream cheese mixture over first pumpkin batter layer. Pour second half of pumpkin batter. Bake for 50 minutes to 1 hour or until toothpick comes out clean. Let bread cool for at least 15 minutes on wire rack at room temperature then it’s ready to cut and serve.  

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