• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Closet Cooking

Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

  • Recipes
    • Recipe Index
    • Top Recipes
    • 30 Minute Meals
    • 6 Ingredient Meals
    • Slow Cooker Meals
    • One Pan Meals
    • By Course
      • Main Course
      • Side Dish
      • Dessert
      • Appetizer/Snack
      • More
    • By Diet
      • Gluten-free
      • Low-carb
      • Vegetarian
      • More
    • By Meat
      • Beef
      • Chicken
      • Lamb
      • Egg
      • Pork
      • Seafood
      • Turkey
      • More
    • By Cuisine
      • Cajun and Creole
      • Chinese
      • Greek
      • Italian
      • Japanese
      • Korean
      • Mexican
      • Thai
      • Vietnamese
      • More
    • By Type
      • Burger
      • Cake
      • Cookie
      • Dip
      • Pasta
      • Pizza
      • Salad
      • Sandwich
      • Soup
      • More
    • By Ingredient
      • Avocado
      • Bacon
      • Cauliflower
      • Mushroom
      • Pumpkin
      • Quinoa
      • Shrimp
      • Strawberry
      • More
  • Cookbooks
  • Subscribe
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
Never miss a recipe! Subscribe to the email Newsletter!

Pumpkin Caramel Cheesecake Turtle Bread

[heart_this] · Oct 18, 2009 · 49 Comments

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

Pumpkin Caramel Cheesecake Turtle Bread

Prep Time: 1 hour 25 minutes Cook Time: 1 hour Total Time: 2 hours 25 minutes Servings: 1
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/180C 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
Caramel Soaked Almond Cake

Bread, Breakfast, Cake, Dessert, Food, Pumpkin, Quick Bread, Recipe, Vegetable, Vegetarian

eCookbook Bundle Cover

Get ALL 16 Closet Cooking eCookbooks in a bundle for 70% off! Enjoy some of the tastiest recipes from Closet Cooking along with exclusive cookbook recipes!

Get the Cookbook Bundle Now!

Reader Interactions

Comments

  1. Xeyedmary says

    October 19, 2009 at 12:24 pm

    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!

    Reply
  2. VeggieGirl says

    October 19, 2009 at 12:55 pm

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

    Reply
  3. Natalie says

    October 19, 2009 at 1:11 pm

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

    Reply
  4. Queen B. says

    October 19, 2009 at 1:21 pm

    OOOOOOOOOOOOO P E R F E C T !!

    Reply
  5. Rosa's Yummy Yums says

    October 19, 2009 at 1:21 pm

    OMG, it looks to die for!!!

    Cheers,

    Rosa

    Reply
  6. Claudia says

    October 19, 2009 at 1:31 pm

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

    Reply
  7. Marija says

    October 19, 2009 at 1:39 pm

    Wonderful Kevin!

    Reply
  8. Dawn says

    October 19, 2009 at 2:35 pm

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

    Reply
  9. Katerina says

    October 19, 2009 at 3:02 pm

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

    Reply
  10. [email protected] says

    October 19, 2009 at 3:21 pm

    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!

    Reply
  11. teresa says

    October 19, 2009 at 4:29 pm

    oh so yummy! love it!

    Reply
  12. Jenn says

    October 19, 2009 at 6:01 pm

    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.

    Reply
  13. George Gaston says

    October 19, 2009 at 7:03 pm

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

    Reply
  14. Shannon says

    October 19, 2009 at 7:13 pm

    wow, this sounds absolutely luscious!!

    Reply
  15. Spice Rack says

    October 19, 2009 at 7:31 pm

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

    Reply
  16. The Cooking Photographer says

    October 19, 2009 at 7:45 pm

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

    Reply
  17. Rosabela says

    October 19, 2009 at 8:11 pm

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

    Reply
  18. caroline says

    October 19, 2009 at 9:00 pm

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

    Reply
  19. Lea Ann says

    October 19, 2009 at 9:43 pm

    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.

    Reply
  20. Colleen says

    October 19, 2009 at 9:43 pm

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

    Reply
  21. Becky says

    October 19, 2009 at 10:20 pm

    Ridiculously indulgent. Love it!

    Reply
  22. Bren says

    October 19, 2009 at 10:42 pm

    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! 🙂

    Reply
  23. Donna-FFW says

    October 19, 2009 at 11:39 pm

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

    Reply
  24. Kerstin says

    October 20, 2009 at 3:10 am

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

    Reply
  25. My Asian Kitchen says

    October 20, 2009 at 3:30 am

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

    Reply
  26. Peabody says

    October 20, 2009 at 3:47 am

    Glad you enjoyed the bread! Yours turned out great!

    Reply
  27. Megan says

    October 20, 2009 at 4:22 am

    I could handle this for breakfast for sure. Wicked!

    Reply
  28. dsnike says

    October 20, 2009 at 5:21 am

    oh my!!! That looks amaazing!

    Reply
  29. The Duo Dishes says

    October 20, 2009 at 5:26 am

    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.

    Reply
  30. Elra says

    October 20, 2009 at 6:47 am

    Wow, this bread really sounds delicious Kevin.

    Reply
  31. Joanne says

    October 20, 2009 at 10:19 am

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

    Reply
  32. Amanda says

    October 20, 2009 at 11:21 am

    Holy cow, that looks amazing Kevin!

    Reply
  33. Pam says

    October 20, 2009 at 11:54 am

    Holy Halloween…scrumptious!

    Reply
  34. Sophie says

    October 20, 2009 at 11:57 am

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

    I am amazed by your culinary talents, Kevin!!

    Reply
  35. Katrina says

    October 20, 2009 at 2:18 pm

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

    Reply
  36. Anonymous says

    October 20, 2009 at 4:05 pm

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

    Lisa in Seattle

    Reply
  37. KerryAnn says

    October 20, 2009 at 4:41 pm

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

    Reply
  38. Heart and Sow Designs says

    October 20, 2009 at 6:42 pm

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

    Thanks for posting.

    Reply
  39. Michael says

    October 20, 2009 at 8:44 pm

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

    Michael

    Reply
  40. Bellini Valli says

    October 20, 2009 at 8:48 pm

    This is a winner Kevin!!!

    Reply
  41. Steph says

    October 20, 2009 at 10:17 pm

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

    Reply
  42. Madame Fromage says

    October 21, 2009 at 12:05 am

    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.

    Reply
  43. The Food Hunter says

    October 21, 2009 at 3:55 pm

    This sounds amazing.

    Reply
  44. Anonymous says

    October 21, 2009 at 8:18 pm

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

    Reply
  45. Cakelaw says

    October 22, 2009 at 10:47 pm

    This looks amazing!!

    Reply
  46. Veggie Belly says

    November 9, 2009 at 10:16 pm

    Wow! That looks amazingly yummy! Gorgeous color!

    Reply
  47. Mario says

    October 27, 2010 at 2:49 pm

    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

    Reply
  48. Anonymous says

    November 25, 2011 at 5:20 am

    What size pan did you use? I put it in a 9×5" 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.

    Reply
  49. Kevin says

    November 30, 2011 at 9:41 am

    Anonymous: The 9×5 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. 🙂

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Subscribe to the free Closet Cooking email newsletter and get a FREE copy of the eBook:
The Best of Closet Cooking!

About Me

Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
Read More

The Best of Closet Cooking 2023 – FREE eCookbook

The Best of Closet Cooking Book Cover

eCookbook Bundle

eCookbook Bundle

Top Recipes

Chicken and Avocado Burritos
Ham and Potato Corn Chowder
Mexican Street Corn Nachos
Balsamic Garlic Grilled Mushroom Skewers
Baked Firecracker Chicken
Caprese Balsamic Grilled Chicken
Balsamic Soy Roasted Garlic Mushrooms
Cheesy Beef Enchilada Tortellini Skillet
Parmesan Roasted Carrot Fries
Asiago Roasted Onions
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
About | Contact Us | Privacy Policy | Cookie Policy
Copyright © 2007-2023, Closet Cooking Ltd. All Rights Reserved.