Cheesecake-Stuffed Pumpkin Bread

Name: Cheesecake-Stuffed Pumpkin Bread
Ingredients: 1 box Betty Crocker™ Super Moist™ yellow cake mix; 1 cup canned pumpkin (not pumpkin pie mix); 1/2 cup water; 1/3 cup vegetable oil; 4 teaspoons pumpkin pie spice; 4 eggs; 6 oz (from 8-oz package) cream cheese, softened; 1/3 cup sugar; 3 tablespoons Gold Medal™ all-purpose flour; 1/2 teaspoon vanilla; 1 egg

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This easy pumpkin and cake mix bread gets an eye-catching swirl when it’s stuffed with a creamy, cheesecake filling.
I’m using Betty Crocker Cake Mix😊

用料

Pumpkin Bread
1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup water
1/3 cup vegetable oil
4 teaspoons pumpkin pie spice
4 eggs
Cheesecake Filling
6 oz (from 8-oz package) cream cheese, softened
1/3 cup sugar
3 tablespoons Gold Medal™ all-purpose flour
1/2 teaspoon vanilla
1 egg

Cheesecake-Stuffed Pumpkin Bread的做法

Heat oven to 350°F. Grease and flour bottoms only of two 8x4-inch loaf pans.
In large bowl, beat Pumpkin Bread ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 1/2 cups batter in bottom of each pan; set remaining batter aside.
In medium bowl, beat Cheesecake Filling ingredients with electric mixer on medium speed until well mixed. Spoon cheesecake filling on top of batter in pans, dividing equally.
Top cheesecake filling with remaining batter, dividing equally between both pans and carefully spreading to cover filling.
Bake 48 to 53 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run metal spatula around edge of loaves to loosen; remove from pans to cooling rack. Cool completely, about 1 hour.