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Category: Quick Breads
Prep Time: Cook Time: Total Time:
Pumpkin Bread:
2 cups flour
1 tsp baking soda
1/2 tsp baking powder
Pinch of salt
1 cup pumpkin puree (pie filling)
1 tsp vanilla extract
1/2 cup canola oil
2 large eggs
3/4 cup sugar
3/4 cup light brown sugar, loosely packed
Caramel Cheesecake Filling:
8 oz cream cheese, at room temperature
1/4 cup brown sugar, tightly packed
2 tbsp corn syrup
2 tbsp caramel sauce
1 tbsp flour
1 large egg
Topping:
Chocolate Glaze (recipe follows)
Caramel Sauce (store bought or homemade)
1 cup pecans, roughly chopped
Preheat oven to 325. Lightly grease and flour three mini loaf pans (3 1/2 -x- 5 inch).
Beat together the cream cheese, sugar, syrup and caramel sauce for about 3 minutes. Scrape down the sides of the bowl. Add egg and beat for another minute. Scrape down the sides and bottom of bowl and add flour. Beat flour into mixture until fully incorporated. If using stand mixer, transfer cheesecake filling to a separate bowl. Set aside. If using the stand mixer, clean and dry the bowl to use again.
In another bowl, sift together flour, baking soda, baking powder, and salt; set aside.
Place pumpkin puree, vegetable oil, eggs, vanilla, and sugars into the bowl and beat for about 1 minute. Add flour mixture into the pumpkin mixture and mix just until combined, do not over mix. Pour half of the pumpkin bread batter evenly into the three prepared loaf pans (I use an ice cream scoop. I like to use 2 scoops for the bottom). Spread the batter out evenly.
Spoon cheesecake mixture on top of pumpkin batter layer, a little less than 2/3 of a cup. Scoop the remaining batter on top of the cheesecake layer, again about 2 ice cream scoops worth. (If you don’t want to bother with the layering you can just spoon some pumpkin batter, then cheesecake, then pumpkin batter again and use a knife to make swirls in the bread. Tastes just as good.)
Bake for 50 to 60 minutes, or until a wooden skewer inserted into center of the loaf comes out clean.
Cool bread in pans for 10 minutes. Remove bread from pans and place on a wire rack to cool completely. Let breads cool completely before glazing.
Pour chocolate glaze over breads, about 1/3 cup each. Sprinkle pecans on top of the glaze. Followed by extra caramel sauce if desired.
Chocolate Glaze:
1 cup powdered sugar, sifted
1/4 cup dark unsweetened cocoa powder, sifted
2-4 tbsp milk (depending on how thick you want your glaze)
In a small bowl, whisk together the powdered sugar, cocoa powder and 2 tbsp of milk until smooth and glossy. If you want a thinner glaze add more milk, 1 tbsp at a time.
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PUMPKIN CARAMEL CHEESECAKE TURTLE BREAD
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Category: Quick Breads
Prep Time: Cook Time: Total Time:
Pumpkin Bread:
2 cups flour
1 tsp baking soda
1/2 tsp baking powder
Pinch of salt
1 cup pumpkin puree (pie filling)
1 tsp vanilla extract
1/2 cup canola oil
2 large eggs
3/4 cup sugar
3/4 cup light brown sugar, loosely packed
Caramel Cheesecake Filling:
8 oz cream cheese, at room temperature
1/4 cup brown sugar, tightly packed
2 tbsp corn syrup
2 tbsp caramel sauce
1 tbsp flour
1 large egg
Topping:
Chocolate Glaze (recipe follows)
Caramel Sauce (store bought or homemade)
1 cup pecans, roughly chopped
Preheat oven to 325. Lightly grease and flour three mini loaf pans (3 1/2 -x- 5 inch).
Beat together the cream cheese, sugar, syrup and caramel sauce for about 3 minutes. Scrape down the sides of the bowl. Add egg and beat for another minute. Scrape down the sides and bottom of bowl and add flour. Beat flour into mixture until fully incorporated. If using stand mixer, transfer cheesecake filling to a separate bowl. Set aside. If using the stand mixer, clean and dry the bowl to use again.
In another bowl, sift together flour, baking soda, baking powder, and salt; set aside.
Place pumpkin puree, vegetable oil, eggs, vanilla, and sugars into the bowl and beat for about 1 minute. Add flour mixture into the pumpkin mixture and mix just until combined, do not over mix. Pour half of the pumpkin bread batter evenly into the three prepared loaf pans (I use an ice cream scoop. I like to use 2 scoops for the bottom). Spread the batter out evenly.
Spoon cheesecake mixture on top of pumpkin batter layer, a little less than 2/3 of a cup. Scoop the remaining batter on top of the cheesecake layer, again about 2 ice cream scoops worth. (If you don’t want to bother with the layering you can just spoon some pumpkin batter, then cheesecake, then pumpkin batter again and use a knife to make swirls in the bread. Tastes just as good.)
Bake for 50 to 60 minutes, or until a wooden skewer inserted into center of the loaf comes out clean.
Cool bread in pans for 10 minutes. Remove bread from pans and place on a wire rack to cool completely. Let breads cool completely before glazing.
Pour chocolate glaze over breads, about 1/3 cup each. Sprinkle pecans on top of the glaze. Followed by extra caramel sauce if desired.
Chocolate Glaze:
1 cup powdered sugar, sifted
1/4 cup dark unsweetened cocoa powder, sifted
2-4 tbsp milk (depending on how thick you want your glaze)
In a small bowl, whisk together the powdered sugar, cocoa powder and 2 tbsp of milk until smooth and glossy. If you want a thinner glaze add more milk, 1 tbsp at a time.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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