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Pumpkin cheesecake bread would be a better name for this one. The cream cheese filling turns into layers with a cheesecake-like consistency. Since we love pumpkin cheesecake (and have it every year during the holidays) we were definitely predisposed to like this one … and we did.
My first frustration with the recipe is the instruction to spread the cream cheese mixture over a layer of the bread batter. However, the bread batter is pretty thin so spreading the cream cheese isn’t as easy as it sounds. It tends to get pushed down into the batter or clump together as you can see in the picture.
My second frustration is the cooking time. It took about 50% longer Than the recipe called for to get a tester to come out clean, which resulted in a pretty chewy crust in places. The inside is dense and fairly moist but the outside 1/2 inch is a little dry.
