What’s with cheesecake? It looks perfect until you take it out of the oven. Or until it cracks… Am I right? The same with this bread. I tried so hard to get that beautiful, full, domed top on muffins and quick breads that I love so much(and that whole grain breads are quite often lacking) but it just did not work out. In this case it cracked on top and was pretty perfectly domed in the oven… and then I took it out. It cooled and flattened. The only reason I can think of is because the cheesecake swirl part compacts as it cools. But I’m not even sure about that… Does it?
As frustrating as this loaf has been, it’s at least it’s been delicious! The kids and I seriously scarfed down two loaves in no time, since my first trial wasn’t pretty enough to share. I’m a little embarrassed to admit that. But it was soooo yummy 🙂 And I’m sure we’ll do it again before winter is over!
Speaking of making this again… I LOVE the idea of these Greek yogurt swirled brownies so I’ll be trying Greek yogurt next time for sure! I can’t get that idea out of my head. Awesome!
Anyways, for now, I’m sure this incredibly yummy loaf with a cup of tea will warm up any cold day 🙂 Enjoy!
And as usual I took a few too many pictures and can’t narrow it down… so enjoy a few different shots too 🙂
Whole Wheat Pumpkin Cheesecake Swirl Loaf
- 1 1/2 C white whole wheat flour or whole wheat pastry flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp sea salt
- 1/3 C butter
- 1/2 C palm sugar or brown sugar
- 2 large eggs
- 1 tsp vanilla
- 1 C pumpkin pureeCheesecake Swirl:
- 8 oz cream cheese
- 1/3 C palm sugar or brown sugar
- pinch of salt
- 1 large egg
- Preheat oven to 350 degrees. Prepare a loaf pan by lining with parchment paper, completely, or just so that the bottom and two long sides of the pan are covered by parchment. Lightly oil and set aside.
- In a small bowl, prepare the cheesecake swirl. Beat the cream cheese with the brown sugar and salt until completely smooth. Beat in the egg until combined and set aside until needed.
- In a small bowl, combine the flour, baking powder, baking soda, spices and salt. Stir to combine and set aside.
- In a larger bowl, beat the butter until creamy and fluffy. Add the sugar and beat well. Add the eggs, one and at a time, beating until incorporated. Add the vanilla and pumpkin and mix well. When thoroughly combined add the dry ingredients to the wet and stir until there are no dry parts.
- Pour most of the batter into the prepared loaf pan, leaving 1/2 – 1 cup of batter out of the loaf pan.
- Spread the batter out in the loaf pan and using a spoon press and small valley in the middle of the batter. Pour the prepared cheesecake batter in the middle. Top with spoonfuls of the leftover pumpkin batter and then swirl together with a knife.
- Place in the 350 degree oven and bake 54-58 minutes until a toothpick or wooden skewer comes out clean.
- Remove from the oven, cool for 5 minutes and then lift the loaf out of the pan using the parchment paper. Place on a wire cooling rack and cool completely before slicing and serving.