Cream Cheese Rippled Pumpkin Bread

This recipe reminds me so much of Starbucks Cheesecake Muffins with its delicious cream cheese layer!

Happy September! Although I've waited until September to post any pumpkin recipes - I've had many pumpkin things and also have plenty of pumpkin things to share. I don't know that I'll get around to sharing them all in the next few months, but I'll try. This is a recipe I've actually made a few times but still don't do a great job getting the cream cheese layer lower down. It still turns out so well and so delicious but isn't as pretty as the original :)

What you need:
For the Cream Cheese Filling:

• 8 oz. cream cheese, room temperature
• 1/2 cup granulated sugar
• 2 large eggs
• 1 1/2 Tbsp. all purpose flour
  

For the Pumpkin Bread:

• 4 large eggs
• 2 cups granulated sugar
• 1 cup (2 sticks) unsalted butter, melted and cooled
• 1 can (15 oz) pure pumpkin
• 1/2 cup water
• 1 1/2 tsp. vanilla extract 
• 1 cup toasted pecans, optional
• 3 1/2 cups all purpose flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 3/4 tsp. salt
• 1 1/2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg

Directions:

1. For the cream cheese filling: Beat the cream cheese until smooth. Add sugar and mix until smooth.
2. Add eggs, one at a time, and mix until just combined. Stir in flour and set aside.
3. For the pumpkin bread: In a large bowl, whisk eggs until lightly beaten. Add sugar and melted butter and whisk.
4. Stir in pumpkin, water, vanilla, and pecans.
5. Stir in flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Do not overmix.
6. Divide the batter in half.
7. Butter and flour two loaf pans. Take one of the halves of batter and split it between the two loaf pans.
8. Pour half of the cream cheese mixture in each loaf pan.
9. Then split remaining half of batter between the two loaf pans and smooth.
10. Bake in a preheated 350 degree oven for 1 hour or until a toothpick comes out clean. Tent with aluminum foil if the top is getting too dark before the bread is cooked through.
11. Cool on a wire rack for 10 minutes then remove from pan and cool to room temperature.
    

Recipe from Lick The Bowl Good

Cream Cheese Rippled Bread

Author: Sarah Ellis/Fantastical Sharing of Recipes

Ingredients

For the Cream Cheese Filling:

• 8 oz. cream cheese, room temperature
• 1/2 cup granulated sugar
• 2 large eggs
• 1 1/2 Tbsp. all purpose flour

For the Pumpkin Bread:

• 4 large eggs
• 2 cups granulated sugar
• 1 cup (2 sticks) unsalted butter, melted and cooled
• 1 can (15 oz) pure pumpkin
• 1/2 cup water
• 1 1/2 tsp. vanilla extract
• 1 cup toasted pecans, optional
• 3 1/2 cups all purpose flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 3/4 tsp. salt
• 1 1/2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg

Instructions

1. For the cream cheese filling: Beat the cream cheese until smooth. Add sugar and mix until smooth.
2. Add eggs, one at a time, and mix until just combined. Stir in flour and set aside.
3. For the pumpkin bread: In a large bowl, whisk eggs until lightly beaten. Add sugar and melted butter and whisk.
4. Stir in pumpkin, water, vanilla, and pecans.
5. Stir in flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Do not overmix.
6. Divide the batter in half.
7. Butter and flour two loaf pans. Take one of the halves of batter and split it between the two loaf pans.
8. Pour half of the cream cheese mixture in each loaf pan.
9. Then split remaining half of batter between the two loaf pans and smooth.
10. Bake in a preheated 350 degree oven for 1 hour or until a toothpick comes out clean. Tent with aluminum foil if the top is getting too dark before the bread is cooked through.
11. Cool on a wire rack for 10 minutes then remove from pan and cool to room temperature.

Notes:

Recipe from Lick the Bowl Good