Cheesecake Pumpkin Bread ✨ This cheesecake pumpkin bread recipe combines moist pumpkin bread with a creamy cheesecake layer, making it the perfect fall treat for breakfast or dessert! Comment “recipe” and I’ll send all of the details straight to your DMs or find them here https://homemadeheather.com/cheesecake-pumpkin-bread-recipe/ Ingredients: Filling 12 oz cream cheese, room temperature ½ cup powdered sugar 1 tsp vanilla extract Topping 4 Tbsp brown sugar 2 Tbsp salted butter, melted 2 tsp pumpkin pie spice ½ cup pecans, chopped ½ granola or oats Bread Batter 2 cups all-purpose flour 1 tsp baking powder 1 tsp baking soda 1 tsp ground ginger 1 tsp nutmeg 1 tsp ground cinnamon ¾ cup salted butter, softened 1 ¼ cups granulated sugar 2 large eggs 2 cups 15 oz can pumpkin puree Instructions: 1. Spray two loaf pans with non stick baking spray. Preheat the oven to 350 degrees fahrenheit. 2. In a medium bowl combine cream cheese, powdered sugar and vanilla until smooth. Spoon the cream cheese mixture into a piping bag and set aside. 3. In a small bowl combine topping ingredients and set aside. 4. For the loaf batter, cream together butter and sugar in the bowl of a stand mixer. 5. Add egg and pumpkin puree, mix well. 6. In a separate bowl, combine dry ingredients. 7. Add the flour mixture to the wet ingredients and mix until a thick batter forms. 8. Fill the two loaf pans with equal portions of the batter. 9. Sprinkle half of the topping mixture on each loaf. 10. Snip the tip off of the piping bag and squeeze half of the cream cheese mixture into the center of the batter creating a line down the center of each loaf. 11. Bake at 350 degrees for 55-60 mins or until a toothpick inserted into the loaf comes out clean. 12. Move to a wire rack to cool before slicing and serving. So good! - @homemadeheather