Pumpkin bread with cheesecake filling

Ingredients:

Cheesecake filling

• 250 g of cream cheese at room temperature
• 1/3 cup granulated sugar
• 1/4 cup sour cream
• 1 large egg

Pumpkin bread

• 1 and 1/3 cups flour, plus a little extra for dusting the pan
• 0.5 tsp of soda
• 0.5 tsp salt
• 3/4 cup sugar
• 1 tbsp. pumpkin puree
• 1/3 cup vegetable oil
• 1 teaspoon pumpkin pie spice
• 1 tsp vanilla extract
• 1 large egg category CO
• Powdered sugar for decoration

Preparation:

1. Position the rack in the lower third of the oven and preheat to 160°C.
2. For the fillingIn a large bowl, combine cream cheese, granulated sugar, sour cream, and egg and beat with a mixer until smooth; set aside.
3. For pumpkin bread: Generously spray a 22cm x 12cm rectangular pan with vegetable oil and dust with flour. In a medium bowl, whisk together the flour, baking soda, and salt and set aside. In a large bowl, combine the granulated sugar and pumpkin puree, then whisk in the butter. pumpkin pie spices, vanilla and egg. Stir in the flour mixture until smooth.
4. Reserve 1 cup of pumpkin batter. Spread the remaining batter over the bottom of the prepared pan. Spoon the cream cheese mixture over the pumpkin batter, then pour the remaining 1 cup of batter, forming a line down the center of the pan. Dip the tip of a paring knife into the batter and move it up and down the pan to create swirls of filling, 5-6 times.
5. Bake until the top is cracked and a toothpick inserted into 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 plate and flip it back over. Let cool completely, at least 1 hour 30 minutes. Dust with powdered sugar and serve.
   
   IN Pumpkin bread You can add raisins.