Have a "Happy Thanksgiving" week.
Pumpkin Bread Ingredients
2 cups sugar
1 cup brown sugar
1 cup vegetable oil
2 1/3 cups flour
1 cup ground blanched almond meal
2 tsp baking soda
1 tsp nutmeg
1 tsp cinnamon
1 tsp ground cloves
1 ½ tsp salt
1/3 cup water
1/3 cup Marsala wine
15oz pumpkin, canned
Cheesecake Filling Ingredients
1 pounds Philadelphia Cream cheese at room temperature*
(*Very important for smooth filling)
½ cup sugar
1-½ tablespoons flour
2 teaspoons marsala
1/2-cup sour cream
Cheesecake Filling Directions
Mix cream cheese, sugar, flour, and Marsala with electric mixer on medium speed setting until well blended. Blend in sour cream. Add eggs, mixing on low speed just until blended.
Pumpkin Bread with a Cheesecake Swirl Directions
1. Grease and dust with flour the bottom and 1/2 way up sides of 2 loaf pans; set aside.
In a very large mixing bowl beat sugar and oil with an electric mixer on medium speed. Add eggs and beat well; set aside.
2. In a large bowl combine flour and almond meal, baking soda, salt, cinnamon, and nutmeg and cloves. Combine Marsala and water. Add flour mixture and marsala/water liquid alternately to sugar mixture, beating on low speed after each addition just until combined. Beat in pumpkin. Spoon batter 1/3 of the way into prepared pans.
Put dollops of cheesecake filling onto pumpkin batter till around half way in pan. Swirl around to marbleize. Pour more pumpkin batter on top to around ¾ of the way up pan.
3. Bake in a 350 degree F oven for 55 to 65 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pans in the oven with door ajar. When cool, wrap with plastic wrap and refrigerate. Best if prepared a day ahead of serving. Cool completely before removing from pans.
Serve with whipped cream topping.