The pumpkin season is here and in addition to the traditional Hokkaido soup, which is simply a part of the fall, you can also use pumpkin in cakes. For example, this Pumpkin Cream Cheese Bread is soft, creamy, suitable as a breakfast or as a dessert and is just full of fall flavor. The bread consists of a fluffy “sponge” cake that contains pumpkin puree and spices. A fine cheesecake layer goes in the middle of the bread, it nicely complements the pumpkin-spicy taste of the bread. The cheesecake layer is a bit runny, so the other half of the pumpkin batter shouldn´t be poured on it al at once, but slowly and gradually using a spoon so that the two batters don’t mix. In addition, this way you get a nice, non-uniform pattern with each slice of the bread.
- Bread:
- 220 g all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- 120 g oil
- 200 g crystal sugar
- 2 eggs
- 225 g pumpkin puree
- Cheesecake layer:
- 200 g cream cheese
- 70 g icing sugar
- 1 tsp vanilla extract
- 1 egg
- 1 tbsp all-purpose flour
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Bread:
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In a bowl, sift flour with baking soda, salt, cinnamon and nutmeg.
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In the second bowl, beat together oil, sugar, eggs and pumpkin puree.
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Gradually add flour mixture into egg mixture, mix well.
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Cheesecake layer:
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Mix cream cheese with icing sugar, vanilla extract, egg and all-purpose flour.
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Line a bread pan with baking paper and pour half of the pumpkin batter in it, smooth. Then, pour the whole cheesecake layer on the pumpkin batter. Put the remaining half of the pumpkin batter over the cheesecake layer with a spoon. As the cheesecake layer is runny, apply the pumpkin batter carefully so that the two parts do not mix together.
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Bake at 170 degrees for 80 – 90 minutes. After 60 minutes, cover the bread with baking paper so that the top does not brown too much.
- Baking pan - 30 cm
- Recipe adapted from Dear Crissy
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