May 3, 2017

Bake America Cheesecake Pumpkin Bread Again

I really love a baked cheesecake topping. Last week, I suddenly got an urge for the pumpkin-cheese muffins I used to get somewhere we lived once. No idea where. The muffins came out OK. I could do better. As Paul Hollywood would say, the texture was off.

This week, I tried a loaf instead. Those of you who have been following along—and heaven help you, there are a few of you who have been following along the whole time—will note that it is an adaptation of my old pumpkin bread recipe. If you are one of those who has been taking notes the whole time, all I can say is you have tremendous fortitude.

The cheesecake topping is a slight adaptation of Mark Bittma’s cheesecake filling for thumbprint cookies.

Mix together and set aside :

2 ½ cups flour (I used light whole wheat, but you can use a combo of white and whole wheat)

½ cup oatmeal

1 tablespoon baking powder

½ tsp salt

1 tsp cinnamon

¼ tsp dried ginger

¼ tsp nutmeg

Cream together:

            1 ½ sticks butter room temp

½ cup sugar

Blend to butter:

            ½ cup maple syrup

3 eggs

1 ½ cup pureed pumpkin

Beat together for cream cheese topping:

            6 ounces cream cheese

4 ½ tablespoons powdered sugar

1 egg yolk

¾ tsp. vanilla

Mix dry ingredients into wet ingredients. Put into two buttered loaf pans. Then lay down a thick streak of the cream cheese topping across the top of each loaf. Bake at 350 for about an hour until done inside.

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1 Comment

  • Reply De May 3, 2017 at 9:28 pm

    Yum. Just realized I don’t have cream cheese on hand, but there is already a “next time” grocery list started.

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