This Cheesecake Ribbon Pumpkin Loaf brings two of my fav baked goods together, the OG Pumpkin Loaf and the OG Cheesecake.
This recipe uses olive oil instead of butter. It’s the absolute right moisture and consistency for setting the cheesecake ribbon mixture. The cheesecake ribbon layer is creamy and spongy.
The Cheesecake Ribbon Pumpkin Loaf has a cheesecake layer closer to the top of the loaf that creates a glossy top with a golden and orange in colour like the beautiful pumpkins and fall season. It’s beautiful in its own way and delicious too.
Perhaps I will work on creating a Basque cheesecake loaf one day. That would be pretty special and a rarity too as I have not seen one yet. If you have seen one, please let me know on Instagram! I would love to see how it looks and get some inspiration to create one!
Cheesecake Ribbon Pumpkin Loaf
Ingredients
- 1 cup sugar
- 1/3 cup olive oil softened
- 1 egg
- 1/2 tsp vanilla extract
- 1 cup pumpkin puree
- 1/2 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup flour
Cheesecake Ribbon Mixture
- 1/2 cup cream cheese, softened
- 1/3 cup sugar
- 1/3 cup sour cream
- 1 egg
Instructions
- In a large mixing bowl, beat butter and sugar until blended and fluffy.
- Add egg and beat until combined and light and fluffy.
- Mix in the pumpkin puree and vanilla extract.
- Add sifted flour and all dry ingredients. Mix on low speed until blended. Set aside and make the cheesecake mixture.
Cheesecake Ribbon Mixture
- In a large mixing bowl, using an electric mixer, add cream cheese and sugar, mix on low-medium speed until no lumps of cream cheese is showing. Add sour cream and egg, mix until smooth.
Assembling
- Pour 2/3 of the pumpkin batter into a greased loaf pan. Scoop all of the cheesecake mixture into the pan. Pour remaining 1/3 of the pumpkin batter down the centre of the pan, long side. Use a dining knife to draw crisscross down the loaf to mix the pumpkin batter in the centre to each short sides of the pan. The pumpkin batter is sticky and not as pliable as the cheesecake mixture so go slow and gentle.
- Bake at 350 F for 60 minutes until fully baked through when toothpick comes out clean in the middle of the loaf. Cool completely before slicing.
The theory is that if you’ve done something 10,000 hours, you are considered an expert. I’d like to think that I am at 9,999 hours. One day I will do a close estimate of this just for fun.
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