Pumpkin Cheesecake Bread with Cinnamon Glaze

Oh people.

Mercy me.

I really should stop making this bread. I say to myself, "Self, quit making this bread...aka quit eating this bread!"

Then I think, "I just have to. I mean it is pumpkin season. I only have a few more weeks to inundate my life with pumpkin in everything!"

How can you argue with that reasoning? You can't my friends, you just can't.

I am aware I have been both a little pumpkin and quick bread heavy this year. I explained my quick bread fascination last week when I shared a recipe for Double Chocolate Chip Banana Bread, so I won't go into it again. The pumpkin...well I think you know the pumpkin situation from the above completely normal conversation between myself and myself.

We made this for the first time for a party. I am not sure why I do that. That is why I use a recipe for the first time when I am taking it somewhere OR worse yet having someone over.

I mean if you take it to a party this is always other food to bail your food out if it is a disaster. Plus, if there are enough people no one has to know that you brought the sad little dish no on is eating.

However, if you are loony enough to make a brand new recipe on a day when someone is coming to dinner, then well you might be me. I mean there is absolutely no buffer. You can't blame it on anyone else. There is no other dish to bail your dish out. Then of course you have the repercussion of people joining a "Don't Go to Their House for Dinner" Club.

Good news though, it worked out for me this time.

The pumpkin flavor in the bread was perfect. Then who doesn't like cheesecake? Not this girl. I have made this bread with nuts and without. I personally prefer with the nuts, but Hubby prefers no nuts.

The kicker on this bread would be the cinnamon glaze. Woot!

Overall, um yes please. Loved it. Love it. I will probably make it ten one more time(s) before Fall is officially over.

If you are like me and are trying to squeeze in every bit of pumpkin baking you can before Winter, then I would think this would be a good recipe to put on your list. I would go ahead and trust me on this.

So yummy.

Pumpkin Cheesecake Bread with Cinnamon Glaze 
Nancy Creative

Print Recipe

Filling:
1-8 oz cream cheese, softened
3/4 cup sugar
1 Tablespoon flour
1 egg
1 teaspoon vanilla

Bread:
1 2/3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 1/4 cups pumpkin puree
1/2 cup canola oil
2 eggs
1 1/2 cup sugar
1 cup chopped pecans or walnuts (I have done either, both are good)

Cinnamon Glaze:
1 cup powdered sugar
2 1/2 Tablespoons half & half
1 teaspoon cinnamon

Garnish- 1/2 cup chopped pecans or walnuts

Preheat oven to 325. Grease and flour two 8" loaf pans. In one bowl, combine the filling ingredients. Beat until smooth and creamy. Set aside. In another bigger bowl, blend the flour, baking soda, salt, cinnamon, cloves, ginger, and nutmeg and set aside. In another bowl (yes another one), combine the pumpkin, oil, eggs, and sugar. Mix well. Then stir the pumpkin mixture into the flour mixture until combined. Fold in the nuts.

Pour half of the pumpkin bread batter equally into two pans. Then spoon the cream cheese mixture evenly over both. Now spoon over the rest of the pumpkin batter over each loaf. With a knife stuck just in the top layer of pumpkin and the cheesecake layer, swirl the layers around to marble the top part of the bread.

Bake for 55-60 minutes, when a toothpick comes out clean. Cool the bread in the pans for 10 minutes. Then remove to a rack. Let them cool a little bit more while you make the glaze. Mix the powdered sugar and half & half. Then stir in the cinnamon. It should be a glaze consistency.

Pour evenly over both loafs with a spoon. Sprinkle the nuts over the top. Let the bread finish cooling.

Double Chocolate Chip Banana Bread

I don't think I have wished you all a very happy November. How remiss of me! Here we are already 8 days in (PS HAPPY BIRTHDAY MOTHER DEAR).

Please do forgive my tardiness. I will make it up to you with a super yummy delightful...hmmm any other adjectives I should throw in there???

I digress...

So I will make it up to you by sharing this ultra (see I knew I could come up with another adjective) Double Chocolate Chip Banana Bread.

I am really a fan of quick breads. For one thing, they are well er...QUICK. I can just toss all the ingredients together while helping with homework or supervising lunch. For that matter, I can also throw a loaf together in between sweeping the floor and washing dishes. I don't know about you but sometimes I get a little chore ADHD and I have to switch to something else.

A loaf of quick bread is the perfect solution...especially if I still have a sink full of dirty dishes.  I mean why not add a couple more bowls to the sink of suds if it means that in an hour I am going to get a loaf of yumminess.

For another thing the name is "quick bread", but what they really should say is "loaf of bread that is really dessert that I feel completely okay about eating for breakfast". Just sayin'.

Now banana bread helps my justified indulgence even more because, duh...there are BANANAS in it. That is totally fruit. I basically can eat bread and count it as a serving of fruit, right?

Just say "Yes, Larissa" and move on. Don't pop my balloon.

To be honest, I am kind of stretching the serving of fruit with this actual loaf of Double Chocolate Chip Banana Bread. Two kinds of chocolate chips kind of defeats the whole benefit of the fruit.

Shhh I won't tell if you don't.

My only complaint about quick loaves...

Well that would be that a recipe often only yields one loaf. Um, that doesn't last a girl and her house full of boys more than 20 minutes half a day. At the same time, that is probably good if I want my fanny to still fit in my jeans.

So yes, I am in love with quick breads. I have shared recipes for Chocolate Chip Pumpkin Bread and Cinnamon Chip Zucchini Bread. Both of these recipes I have already made several times this Fall.

Now I can add this loaf to the repeat appearance list.

The regular milk chocolate chips and the larger milk chocolate morsels combine forces and make this banana bread choco-heaven. I am totally a milk chocolate chip girl, but there is no reason that one could not mix it up with semi-sweet or even dark chocolate chips.

The toasted pecans add, shall I say it...a nuttiness (sorry I had to) to the bread that helps is also feel hearty. Thanks to the addition of sour cream the sweet and hearty loaf is also very moist. Gotta love what sour cream does to quick breads.

Can't forget the loveliness of the bananas of course. Thank you children for not finishing off all the bananas, leaving a few to over-ripen, consequently forcing me to make banana bread. I can't just let those poor bananas get thrown away.

SO yes, thank you children for giving me no choice to make this bread. Thank you for contributing to my serving of fruit/chocolate for the day. Thank you for giving me a super yummy and completely justified dessert breakfast.

Thank you, thank you, thank you.

Double Chocolate Chip Banana Bread
makes one 9 inch loaf

Printable Recipe

2 cups flour
3/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup pecans, toasted and roughly chopped
2 very ripe bananas, mashed well
1/2 cup light sour cream
2 large eggs, lightly beaten
6 Tablespoons unsalted butter, melted and cooled slightly
1 1/2 teaspoons vanilla
1/2 cup milk chocolate chips
1/2 cup milk chocolate morsels (larger chips)

Preheat oven to 350. Grease and flour a 9" loaf pan.

Whisk the flour, sugar, baking soda, and salt in a large bowl. Stir in pecans. Set aside.

In another bowl, mix mashed bananas, sour cream, eggs, butter and vanilla. Stir until well combined. Then stir in the chocolate chips.

Next, slowly fold in the banana mixture to the flour mixture until just combined.

Pour the batter into the loaf pan evenly.

Bake for 55 minutes, until toothpick inserted in the center comes out clean and the top is golden. Let the loaf cool in the pan for 5-10 minutes. Then transfer the loaf to a wire rack.

Eat warm...aka can't wait to have a slice...or eat at room temperature...possessing a little self-control.

Both are delightful.

Enjoy Friends!

As you may have noticed I have actually made this recipe printable. I am trying to add that feature and this is my maiden voyage. Hopefully it will work. Please let me know. If everything is hunky dory then I will slowly...SLOWLY try to do the same to my other recipes.

Love Ya!