CHEESECAKE-STUFFED PUMPKIN BREAD

Cheesecake-Stuffed Pumpkin Bread image

This easy pumpkin and cake mix bread gets an eye-catching swirl when it's stuffed with a creamy, cheesecake filling.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h25m

Yield 24

Number Of Ingredients 11

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Ingredients

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup water
1/3 cup vegetable oil
4 teaspoons pumpkin pie spice
4 eggs
6 oz (from 8-oz package) cream cheese, softened
1/3 cup sugar
3 tablespoons Gold Medal™ all-purpose flour
1/2 teaspoon vanilla
1 egg

Steps:

Heat oven to 350°F. Grease and flour bottoms only of two 8x4-inch loaf pans.
In large bowl, beat Pumpkin Bread ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 1/2 cups batter in bottom of each pan; set remaining batter aside.
In medium bowl, beat Cheesecake Filling ingredients with electric mixer on medium speed until well mixed. Spoon cheesecake filling on top of batter in pans, dividing equally.
Top cheesecake filling with remaining batter, dividing equally between both pans and carefully spreading to cover filling.
Bake 48 to 53 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run metal spatula around edge of loaves to loosen; remove from pans to cooling rack. Cool completely, about 1 hour.

Nutrition Facts : Calories 150, Carbohydrate 20 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 11 g, TransFat 0 g