Name: Cheesecake-Stuffed Pumpkin Bread
Yield: 1
Ingredients: 1/2 c. (1 stick) melted butter, plus more for pan -; 1 c. plus 2 tablespoons all-purpose flour, divided, plus more for dusting pan -; 1 tbsp. pumpkin pie spice -; 1 tsp. baking soda -; 1/2 tsp. baking powder -; 1/4 tsp. kosher salt -; 1 c. pumpkin puree -; 1 c. plus 3 tbsp. granulated sugar, divided -; 1/4 sour cream -; 2 large eggs plus 1 egg yolk, divided -; 1 tsp. pure vanilla extract -; 6 oz. cream cheese, softened -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Cheesecake-Stuffed Pumpkin Bread

1. 1/2 c. (1 stick) melted butter, plus more for pan -

2. 1 c. plus 2 tablespoons all-purpose flour, divided, plus more for dusting pan -

3. 1 tbsp. pumpkin pie spice -

4. 1 tsp. baking soda -

5. 1/2 tsp. baking powder -

6. 1/4 tsp. kosher salt -

7. 1 c. pumpkin puree -

8. 1 c. plus 3 tbsp. granulated sugar, divided -

9. 1/4 sour cream -

10. 2 large eggs plus 1 egg yolk, divided -

11. 1 tsp. pure vanilla extract -

12. 6 oz. cream cheese, softened -

How to cook deliciously - Cheesecake-Stuffed Pumpkin Bread

1. Stage

Preheat oven to 350º and butter and flour a 9"-x-5" loaf pan. In a large bowl, whisk together 1 cup flour, pumpkin pie spice, baking soda, baking powder, and salt.

2. Stage

In another large bowl, combine pumpkin, 1 cup sugar, melted butter, sour cream, 1 egg and 1 egg yolk, and vanilla until smooth. Pour wet ingredients over dry and fold until completely combined.

3. Stage

Make cream cheese filling: In a small bowl, stir together cream cheese and remaining egg, 2 tablespoons flour, and 3 tablespoons sugar.

4. Stage

Transfer half the pumpkin batter to prepared pan. Dollop cream cheese filling on top and smooth in an even layer with a spatula. Top evenly with remaining pumpkin batter.

5. Stage

Bake until deeply golden and a toothpick comes out clean, 1 hour 5 minutes to 1 hour 15 minutes.

6. Stage

Let cool at least 10 minutes before serving.