Pumpkin-Pecan Cheesecake Bread
Whisk 2 cups pumpkin puree, ( I used one 15oz. can), 4 eggs, 2 sticks melted butter, 1 cup sour cream and 2 teaspoons of vanilla.
In a separate bowl mix 3 cups flour, 1 1/2 cups sugar, 5 teaspoons pumpkin pie spice, 2 teaspoons baking powder, 1 teaspoon of baking soda, and 1 teaspoon of salt.
Chop up 2 cups of roasted pecans.
For the "cheesecake" portion, mix 1 cup softened cream cheese, with 1/2 cup of sugar, 1 teaspoon of vanilla, and 2 egg whites. Whisk together.
Blend the dry ingredients with the pumpkin mixture and fold in the pecans.
Fill buttered tins 1/2 full of pumpkin batter, layer in a "cheesecake" layer, then add pumpkin and another swirl of "cheesecake". Top with a few whole roasted pecans.
Bake in a 350* oven for about 45 minutes. Makes 4 mini-loaves. Makes 2 regular loaves- for large loaves, bake 60 minutes.
ENJOY!
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