CrockPot Pumpkin Cheesecake Bread
Ingredients
Pumpkin Bread:
8 Ounces Canned Pumpkin Puree
⅛ Cup Vegetable Oil
1 Cup Granulated Sugar
1 ½ Teaspoons Pumpkin Pie Spice
2 Large Eggs
¾ Teaspoon Pure Vanilla Extract
¾ Cup All-Purpose Flour
¼ Teaspoon Baking Powder
¼ Teaspoon Baking Soda
⅛ Teaspoon Kosher Salt
Cheesecake Swirl:
8 Ounces Cream Cheese (Softened)
1 Large Egg Yolk
5 Tablespoons Granulated Sugar
½ Teaspoon Pure Vanilla Extract
Directions
In a large mixing bowl, mix together the pumpkin puree, vegetable oil and 1 cup granulated sugar.
Add the 2 eggs, one at a time, mixing well after each addition.
Add pumpkin pie spice and 1 1/2 teaspoons vanilla extract, mix well.
Mix in the flour, baking powder, baking soda and salt until all the dry ingredients have been mixed in well.
Pour pumpkin bread batter into a well greased loaf pan that will fit inside your 6 quart or larger oval slow cooker.
Cheesecake Swirl:
In a medium mixing bowl, add the softened cream cheese, egg yolk, 5 tablespoons sugar and 1/2 teaspoon vanilla extract and mix well until smooth and combined.
Add the cheesecake mixture to the top of the pumpkin bread mixture and swirl the cheesecake mixture into the pumpkin bread batter using a butter knife or thin spatula.
Place the loaf pan inside slow cooker and put a layer of paper towels or a clean kitchen towel between the lid and the slow cooker.
Cook on LOW for 3 to 4 hours until the bread is cooked but still moist.
Turn slow cooker off and carefully remove loaf pan from slow cooker and allow to cool completely before serving.
