Ingredients:
- 1 1/2 cups sugar
- 1/2 cup oil
- 2 large eggs
- 1/3 cup water
- 10 oz. pumpkin
- 1 tsp. vanilla
- 1 tsp. ginger
- 1 Tbsp. pumpkin pie spice
- 1 2/3 cups all purpose flour
- 1 tsp. baking soda
- 3/4 tsp. salt
- 1/2 tsp. baking powder
- 1/2 cup toasted walnuts or pecans
Ingredients for Cream Cheese Cheesecake Filling:
- 8 oz. cream cheese, room temperature
- 1 large egg
- 1/3 cup sugar
- 1 Tbsp. flour
- 1 tsp. vanilla extract
Directions:
- Preheat oven to 350 F. Grease a 9-by-5-inch loaf pan.
- Bake the walnuts or pecans for 6 to 8 minutes to toast them.
- Beat the sugar, oil and eggs in a mixing bowl until smooth. Add the water, pumpkin, vanilla and spices. Mix well.
- Stir, whisk or sift the dry ingredients together and then add to the pumpkin mixture a little at a time just until well combined. Fold in the nuts.
- Pour half of the pumpkin batter into the bottom of a loaf pan.
- Cream together all of the cream cheese cheesecake filling ingredients until smooth. Pour lengthwise down the center of the loaf pan over the pumpkin batter. Top the cheesecake mixture with the remainder of the pumpkin bread batter.
- Bake for approximately 50 minutes until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from the loaf pan to a wire rack. Cool completely before slicing.
