CARROT-PECAN BREAD WITH CHEESECAKE SWIRL

Carrot-Pecan Bread with Cheesecake Swirl image

Add a swirl of cheesecake filling in this carrot-pecan bread. Everyone will love this delicious Carrot-Pecan Bread with Cheesecake Swirl, and it's perfect when you have some carrots to use!

Provided by My Food and Family

Categories Home

Time 1h15m

Yield 14 servings

Number Of Ingredients 11

Ingredients

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/4 cup granulated sugar
1/4 cup sour cream
3 eggs, divided
1-1/2 cups flour
1 tsp. each baking powder, baking soda and ground cinnamon
1 can (8 oz.) crushed pineapple in juice, drained
1 cup shredded carrots
1/2 cup packed brown sugar
1/2 cup oil
1/3 cup chopped pecans

Steps:

Heat oven to 350ºF.
Beat cream cheese and granulated sugar in medium bowl with mixer until blended. Add sour cream and 1 egg; beat just until blended. Reserve for later use.
Combine flour, baking powder, baking soda and cinnamon; set aside. Beat remaining eggs in large bowl with mixer until blended. Add pineapple, carrots, brown sugar and oil; mix well. Gradually add dry ingredients, mixing well after each addition. Stir in nuts.
Spoon half the carrot cake batter into greased and floured 9x5-inch loaf pan; spread to evenly cover bottom of pan. Cover with reserved cream cheese mixture. Top with remaining cake batter, being careful to completely cover cream cheese mixture with cake batter.
Bake 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool cake 10 min. Remove from pan to wire rack; cool completely.

Nutrition Facts : Calories 250, Fat 15 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 50 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g