Pumpkin Caramel Cheesecake Turtle Bread

Pumpkin Caramel Cheesecake Turtle Bread


Pumpkins are in season and really cheap right now so I have a few of them on hand just waiting to be used. When I recently came across this recipe for a pumpkin caramel cheesecake bread on Culinary Concoctions by Peabody I knew exactly what I would be using one of those pumpkins for. How could I resist making this? With pumpkin, caramel and cheesecake all rolled up into one there was no way that I could. I pretty much just used the recipe as it was, though I cut back on some of the sugar and replaced half of the flour with whole wheat flour. One of the things that I really like about quick breads is that they are so easy to make. You pretty much just mix all of the ingredients and then bake it. This quick bread had the added step of mixing the cheesecake filling but it was still really easy to make. While the bread was baking my apartment was filled with an amazing pumpkin and caramel aroma and by the time that it was done I could barley wait for it to cool to try it. The pumpkin caramel cheesecake turtle bread was so good! The cheesecake layer helped keep the bread nice and moist and it went really well in the bread. The caramel and pumpkin flavour combo was simply amazing and of course it never hurts to add chocolate and pecans. I certainly am looking forward to having this for breakfasts this week!

Pumpkin Caramel Cheesecake Turtle Bread

(makes 1 loaf)
Printable Recipe

Ingredients:
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
pinch of salt
1 cup pumpkin puree
1 teaspoon vanilla extract
1/2 cup oil
2 large eggs
1/2 cup sugar
1/2 cup brown sugar
8 ounces cream cheese (room temperature)
1/4 cup brown sugar
2 tablespoon golden syrup (or corn syrup)
2 tablespoon caramel sauce
1 large egg
1 tablespoon all-purpose flour
1/2 cup caramel sauce
1/2 cup chocolate sauce
1 cup pecans (toasted and chopped)

Directions:
1. Mix the flours, baking soda, baking powder and salt in a bowl.
2. Mix the pumpkin, vanilla, oil, eggs and sugars in another bowl.
3. Mix the wet ingredients into the dry ingredients.
4. Beat the cream cheese, sugar, syrup, caramel, egg and flour in a bowl.
5. Pour half of the pumpkin bread mixture into a loaf pan followed by the caramel cheesecake mixture and the remaining pumpkin bread mixture.
6. Bake in a preheated 350F oven until a toothpick pushed into the center comes out clean, about 60 minutes.
7. Let cool and then pour on the caramel sauce, chocolate sauce and pecans.

Similar Recipes:
Cheesecake Stuffed Apple Muffins with Streusel Topping and Caramel Sauce
Pumpkin Greek Yogurt Banana Bread
Sour Cream Pumpkin Coffee Cake
Pumpkin Bread with Dried Cranberries, Toasted Pecans and White Chocolate Chips
Pumpkin Casserole
Maple Pumpkin Pie Cheesecake
Apple and Cinnamon Oatmeal Bread
Pumpkin Pie Cheesecake
Cranberry Turtle Bars
Pumpkin Pie Cinnamon Buns with Caramel Cream Cheese Frosting
Caramel Apple Cheesecake Bars
Rolo Cheesecake Bars

49 comments:

Xeyedmary said...

Oh my! My hips just got 3" wider admiring the photo!
Looks delicious; and thank you for posting all the Thanskgiving recipes- it's getting me in the mood for the US Thanksgiving next month!

VeggieGirl said...

You know how much I love caramel!! That's the selling point for the bread :-D

Natalie said...

Oh Kevin you had me a Cheesecake Turtle Bread, and with pumpkin and caramel? This looks heavenly.

Queen B. said...

OOOOOOOOOOOOO P E R F E C T !!

Rosa's Yummy Yums said...

OMG, it looks to die for!!!

Cheers,

Rosa

Claudia said...

I love combining the pumpkin with cream cheese. I want this on my table in November. Your Thanksgiving meal sounds heavenly.

Marija said...

Wonderful Kevin!

Dawn said...

that looks heavenly Kevin, I doubt I'll be making that as I'm trying to be good, trying being the operative word.

Katerina said...

This looks good, I love that you are going to have it for breakfasts!

Jenn@slim-shoppin said...

Kevin, how do you not weigh 300 pounds from all the delicious food you make??

This looks divine!!

I think I might try to make this for Thanksgiving this year!

teresa said...

oh so yummy! love it!

Jenn said...

I'm hoping you have more. The chocolate and caramel sauces dripping from the side is making my mouth water. I should have this for breakfast rather than a bowl of cereal.

George Gaston said...

Kevin... How great is this! It's like being able to have candy, cake and bread, all at once. Thanks...

Shannon said...

wow, this sounds absolutely luscious!!

Spice Rack said...

Wow, looks great. I'll have to try it sometime.

The Cooking Photographer said...

Um. WOW! Is the title even legal?? "Pumpkin Caramel Cheesecake Turtle Bread" sounds like a food dream!

Rosabela said...

Oh my is this deliscious! Perfect for a special occasion.

caroline said...

Oh dear, this looks verrrrry dangerous.... ;o)

Lea Ann said...

You come up with the best darn stuff!!! Looks delicious. I served your maple syrup ice cream to guests last night and one of them said "This is the best ice cream I've ever had" I'll be blogging about it soon. And most certainly will credit you.

Colleen said...

I love pumpkin and cheesecake filling only makes it more delicious!

Becky said...

Ridiculously indulgent. Love it!

Bren said...

i'm looooving the smooth look of this, Kevin! I'm looking forward to catching up to ur older posts. it's been a minute!! and buy up all the pumpkin u can possibly get ur hand on! :)

Donna-FFW said...

That is what Id call a piece of Heaven on a plate. Absolutely fantastic!

Kerstin said...

YUM - the turtle topping really sets this apart, what a fantastic loaf of bread!

My Asian Kitchen said...

wow!! this look delicious!! so sinful especially the topping!!

Peabody said...

Glad you enjoyed the bread! Yours turned out great!

Megan said...

I could handle this for breakfast for sure. Wicked!

dsnike said...

oh my!!! That looks amaazing!

The Duo Dishes said...

You combined several good things in one. Looks almost like a cake, but it's cool that the bread part isn't so sweet. That's a good way to offset the filling and topping.

Elra said...

Wow, this bread really sounds delicious Kevin.

Joanne said...

This may top your sweet potato pie for things I need to make from your blog instantly. This looks amazing!

Amanda said...

Holy cow, that looks amazing Kevin!

Pam said...

Holy Halloween...scrumptious!

Sophie said...

What a georgous looking pumpkin cake full of lovelyness,....Waw!!

I am amazed by your culinary talents, Kevin!!

Katrina said...

Love Peabody and all her yummy things and looks like you did it great justice! Must make this.

Anonymous said...

oh dear GOD!!!!!! trying not to drool on my keyboard

Lisa in Seattle

KerryAnn said...

I made this today and it was so so. I thought it was going to be out of this world. :-)will try again.

Heart and Sow Designs said...

I just love carmel and cheesecake. This sounds so yummy!

Thanks for posting.

Michael said...

this looks great!
check out my food blog and tell me what you think:
http://thegodscake.wordpress.com

Michael

Bellini Valli said...

This is a winner Kevin!!!

Steph said...

Kevin, your pumpkin bread looks amazing! I love the topping and cheesecake filling

Madame Fromage said...

This is some wild voodoo. After making your chocolate zucchini bread, which was fandamntastic, I am definitely on board to jump down this rabbit hole.

The Food Hunter said...

This sounds amazing.

Neslihan GENCAL said...

Thanks Kevin,
It's great. My husband will love it...

Cakelaw said...

This looks amazing!!

Veggie Belly said...

Wow! That looks amazingly yummy! Gorgeous color!

Mario said...

This is a great recipe but I changed a few things.

First for the cheesecake filling I creamed the sugar and cream cheese together, then added the egg. I also used butter and oil (more butter than oil) instead of the large quantity of oil.

Also I added spices to the filling and the loaf mixtures (cinnamon, all-spice, nutmeg)

Also, I reduced the amount of vanilla in the caramel sauce to 1/4 tsp and used semi-salted butter

As for the chocolate sauce I made it from scratch using dark cocoa powder, water and sugar

Anonymous said...

What size pan did you use? I put it in a 9x5" loaf pan and it reached the top which was a little worrisome, but I went ahead and baked it anyway. Luckily I put it on a foil lined sheet pan, because it flowed out and over the entire pan. Certainly no room for any caramel or chocolate sauce. What was baked tasted good, but it was was a mess.

Kevin said...

Anonymous: The 9x5 inch loaf pan should have worked but it will rise up a bit but it should not have spilled over. The chocolate and caramel sauce are then drizzled on top after it had baked and been removed from the pan. Good call with placing another pan beneath the loaf pan. I try to remember to do that when baking anything. :)

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