Recipe of the Day: Cheesecake-Stuffed Pumpkin Bread

This fall quick bread favorite hides a decadent swirl of cheesecake inside. Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/3my0lt8 Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Cheesecake-Stuffed Pumpkin Bread Recipe courtesy of Food Network Kitchen Total: 3 hr 45 min Active: 25 min Yield: 1 loaf Level: Easy Ingredients Cheesecake Swirl: One 8-ounce package cream cheese, at room temperature 1/3 cup granulated sugar 1/4 cup sour cream 1 large egg Pumpkin Bread: Nonstick cooking spray 1 1/3 cups all-purpose flour, plus more for dusting the pan (see Cook's Note) 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 3/4 cup granulated sugar 1 cup pumpkin puree 1/3 cup vegetable oil 1 teaspoon pumpkin pie spice 1 teaspoon pure vanilla extract 1 large egg Confectioners' sugar, for dusting Directions For the cheesecake swirl: Position an oven rack in the bottom third of the oven and preheat the oven to 325 degrees F. Combine the cream cheese, granulated sugar, sour cream and egg in a large bowl and beat with a mixer until well combined; set aside. For the pumpkin bread: Generously spray a 9-by-5-inch loaf pan with nonstick spray and dust with flour. Whisk together the flour, baking soda and salt in a medium bowl and set aside. Whisk together the granulated sugar and pumpkin puree in a large bowl, then whisk in the oil, pumpkin pie spice, vanilla and egg. Whisk in the flour mixture until just combined. Reserve 1 cup of the pumpkin batter. Spread the remaining batter in the bottom of the prepared loaf pan. Spoon the cream cheese mixture over the pumpkin batter, then put the reserved cup pumpkin batter in a line down the center of the pan. Insert the tip of a paring knife into the batter and drag it through and up to swirl 5 to 6 times. Bake until the top is cracked and a cake tester inserted in the center comes out clean, 1 hour 15 minutes to 1 hour 20 minutes. Cool on a wire rack for 30 minutes, then carefully invert onto a platter or cake stand and flip upright. Let cool completely, at least 1 1/2 hours. Dust with confectioners' sugar and serve. Cook's Note When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) Copyright 2017 Television Food Network, G.P. All rights reserved. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #CheesecakeStuffedPumpkinBread #RecipeoftheDay #FoodNetwork Recipe of the Day: Cheesecake-Stuffed Pumpkin Bread | Food Network https://youtu.be/JqiN02jAUu8