For the cheesecake batter:

8 ounces cream cheese, room temperature

1 large egg

1/3 cup powdered sugar, sifted

1/4 teaspoon maple extract*

For the pumpkin batter:

3/4 cup dark brown sugar, packed

2 large eggs 

3/4 cup pumpkin puree

2 tablespoons canola oil

1 teaspoon vanilla extract

1 1/4 cups all-purpose flour

1 1/4 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ginger

1/4 teaspoon cloves

Cooking spray

Preheat the oven to 350 degrees. Place 3 mini-loaf pans** on a baking sheet, and spray with cooking spray.

In a medium bowl, beat together the ingredients for the cheesecake batter until light and fluffy. Set aside.

In a large bowl, whisk together brown sugar and eggs. Whisk in pumpkin, canola oil, and vanilla until well combined.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Gradually stir the dry ingredients into the wet, being careful not to over-mix.

Divide the pumpkin batter evenly between the 3 loaf pans. Divide the cheesecake batter evenly over the top of the pumpkin batter. Using a small rubber spatula, gently spread the cheesecake batter to the edges of the pan.

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean or with just a couple crumbs. Cool for 15 minutes in the pan, then remove from the pans***, and transfer to a wire rack to finish cooling.

*The maple flavor in the topping is very subtle, so I will probably double this amount when I make this again. Feel free to do the same!

**Note: I used the disposable kind from the grocery store which are 5 23/32 in. x 3 5/16 in. x 1 7/8 in. Those are some super precise measurements, huh? 

***Removing these from the pans was tricky. They don't stick to the pan at all - the problem is that the cheesecake topping will get dented and ugly if you simply turn the loaf out onto a cooling rack. After I ugly-fied my first loaf by doing just that, I attempted to turn out loaf #2 onto a plate. The cheesecake topping stuck to the plate. For loaf #3 I gently tipped the loaf into my hand and carefully placed it on the cooling rack. Learn from my mistakes!

Printed from A Bitchin' Kitchen