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Pumpkin Chai Cheesecake Bread
Pumpkin spice season is here. It’s one of those flavors that has people divided. Either you love it or loathe it. However, pumpkin itself has a pretty mild flavor and a host of health benefits. Winter squashes, like pumpkin, are high in fiber, potassium, and vitamins A, C, and K.
For the past couple weeks, I have been trying to decide what to make with the can of pumpkin that was sitting in my pantry.
PUMPKIN CHAI CHEESECAKE BREAD Ingredients: Cheesecake Filling: 8 ounces softened cream cheese 1/4 cup granulated sugar 1 large egg ( at room temperature) 1 teaspoon vanilla extract
Crumble Topping:
1/3 cup all-purpose flour 1/4 cup Graham cracker crumbs 1/2 teaspoon pumpkin pie spice 1/3 cup packed light brown sugar 5 tablespoons diced cold salted butter
Bread:
1 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt
Pumpkin is a surprisingly versatile ingredient that is useful for much more than just pies. It can thicken chili, add depth to curries, or serve as a potato substitute in homemade gnocchi.
Ultimately, I decided to go with a jazzed up pumpkin bread because it’s always a hit and I had all the ingredients on hand. This recipe makes two loaves so you can keep one for yourself and give one to a friend.
1 1/2 teaspoons pumpkin pie spice 3/4 cup packed light brown sugar 1/2 cup granulated sugar 1/3 cup chai tea latte mix 3 large eggs (at room temperature) 1/2 cup canola oil 1 can (15 ounces) pure pumpkin puree 1 tablespoon vanilla extract 1 1/2 cups chocolate chips or chopped nuts
Instructions: Cheesecake Filling:
Beat together the cream cheese and sugar until smooth. Add the egg and vanilla a beat until combined.
Crumble Topping:
Stir together the flour, cracker crumbs, and pie spice. Add the brown sugar and butter. Using a pastry blender or your fingertips, mix in the butter until coarse and crumbly.
Bread:
Preheat the oven to 350 degrees F. Grease two 9x5 inch loaf pans with cooking spray and dust lightly with flour. Whisk together the flour, baking soda, baking powder, salt, and pie spice. In another bowl, beat together the brown sugar, white sugar, and tea with the eggs and oil. Add the pumpkin and vanilla. Beat until smooth. Add the flour mixture and whisk just until combined. Fold in the chocolate chips. Divide the batter between both pans. Spoon the cheesecake mixture down the center of each loaf. Sprinkle the crumble topping evenly over the surface of each pan. Bake in the preheated oven for 45-55 minutes or until a toothpick inserted near the center comes out clean and the top appears dry. Cool completely in the pans before slicing. Yield: 2 loaves, 24 servings.
