Pumpkin Spice Cheesecake Bread

This bread smells like warm spices and tastes like autumn.  There is only a very small amount of oil in the batter (only 2 tablespoons!), since the pumpkin keeps it moist without the need for added fat.  It’s perfect with tea or coffee on a crisp fall day.

For the Cheese Batter:

• 8 oz cream cheese, room temperature
• 1 large egg, room temperature, lightly beaten
• 1/4 cup powdered sugar
• 1/2 teaspoon pure vanilla extract

For the Pumpkin Spice Batter:

• 3/4 cup brown sugar, lightly packed
• 2 large eggs
• 3/4 cup pumpkin puree
• 2 tablespoons canola oil
• 1 teaspoon pure vanilla extract
• 1 1/4 cups all-purpose flour
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/8 teaspoon cloves

Other:

•  Butter, to grease the pans

 
For the Cheese Batter:
Use a handheld electric mixer to beat together all ingredients until smooth and creamy.

For the Pumpkin Spice Batter: 
Preheat oven to 350F; lightly grease large loaf pan with butter. In a medium bowl, whisk together the brown sugar and eggs until light and fluffy, then stir in the pumpkin, canola oil, and vanilla.  In a separate bowl, whisk or sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Gradually stir the dry ingredients into the wet, being careful not to over-mix. Pour pumpkin batter into the loaf pan, then pour the cheese batter on top. Bake until golden around the edges, about 40 to 45 minutes, or until a toothpick inserted inside comes out clean or with just a couple crumbs.  Cool 10 minutes in the pans, then remove from the pans and transfer to a wire rack to finish cooling.