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Cheesecake Pumpkin Bread Recipe

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This recipe for Cheesecake Pumpkin Bread is from Happy New Year 2024!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

Cheesecake Layer
Ingredients:  
Ingredients:  
8 oz cream cheese, room temperature
1/4 cup sour cream
1 large egg
10 drops liquid Stevia©
1/4 cup powdered Swerve©
Directions:
Directions:
Preheat to 325º
Position the oven rack in the bottom third of oven

Spray a 9 x 5 inch loaf pan with non-stick cooking spray. Combine cream cheese, Swerve©, sour cream, and egg in a large bowl and beat with mixer until well combined. Set aside.
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Bread
Ingredients:  
Ingredients:  
3/4 cup almond flour
1/3 cup coconut flour
1 tsp pumpkin pie spice*
1/2 tsp baking powder
1/2 tsp salt
1 cup pumpkin puree
1/2 cup granulated Swerve©
20 drops liquid Stevia©
2/3 cup melted butter
1 tsp vanilla extract
1 large egg
Directions:
Directions:
Whisk together flours, pumpkin pie spice, baking powder, and salt in bowl and set aside. Whisk together the pumpkin and Swerve in bowl, then whisk in the melted butter, Stevia, vanilla, and egg. Whisk in the flour mixture until just combined. Reserve 1 cup of pumpkin batter. Spread remaining batter in the bottom of prepared loaf pan.

Spoon the cream cheese mixture over the pumpkin batter, then put the reserved cup of batter on top of the cheesecake layer.

Bake until the top is cracked and knife inserted comes out clean (70-80 minutes if using a loaf pan, but start checking on the bread at 60 minutes).

Cool on a wire rack for 20-30 minutes until cheesecake layer is set, then carefully invert onto a platter or cake stand and flip upright.

Let cool completely, at least 90 minutes.
Personal Notes:
Personal Notes:
Tastes just like cheesecake! Try some whipped cream and/or strawberry topping.

 

 

 

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