So I got this recipe from cookiepiebklyn.blogspot.com. I love both cheesecake and pumpkin so I decided to make this today and will be taking a loaf of it to a friend for Thanksgiving. I did modfiy the recipe a little bit but I think that it came out really really well. I even got my 3 year old invovled and she loved mixing all the pieces togetether.
Cheesecake-Swirl Chocolate Chip Pumpkin BreadMakes 1 9-inch loaf
4 oz. cream cheese, at room temperature
1/4 cup sugar
4 oz. sour cream, at room temperature (Orignal Called for 8 oz)
1 large egg, at room temperature
1/2 tsp. vanilla extract
Pinch of salt
1 1/2 cups all-purpose flour
1 tsp. baking soda'
2 tsp. pumpkin pie spice
1/4 tsp. salt1 cup sugar
7 1/2 oz. pumpkin puree (half of a 15-oz. can)
1/4 cup vegetable oil (original called for 1/2 cup)
2 large eggs, at room temperature
1 tsp. vanilla extract
2 Tbsp. water
1/2 cup miniature chocolate chips (Original Called for 3/4 cup)
1. Preheat the oven to 350ºF. Mist a 9-by-5-inch loaf pan with cooking spray. Make the cheesecake swirl: In a bowl, using an electric mixer on medium speed, beat the cream cheese and sugar until smooth. Add the sour cream, egg, vanilla and salt and beat until well combined and smooth. Set aside.
2. Make pumpkin bread: In a small bowl, combine the flour, baking soda, pumpkin pie spice and salt; stir with a fork to mix well. In a separate large bowl, whisk together the sugar, pumpkin puree and oil. Beat in the eggs, vanilla and water. Scrape down the sides of the bowl with a flexible spatula, then beat again until just mixed. Stir in the flour mixture until just combined, then fold in the chocolate chips.
3. Spread 1/3 of the pumpkin batter in the loaf pan, then spread about 1/3 of the cheesecake swirl over the pumpkin batter. Repeat layers, ending with the last of the cheesecake swirl. Run a sharp paring knife through the layers to create a swirl pattern.
4. Bake the bread for 75 to 80 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached. Allow to cool in the pan on a wire rack for 15 minutes, then turn out bread and let cool completely. To store, wrap well in foil and refrigerate.