Cheesecake Swirl Pumpkin Bread

To make pumpkin bread:

Preheat oven to 350 degrees F. Lightly grease two 5x7-inch loaf baking pans and set aside.

In a large mixing bowl, mix together pumpkin puree, eggs, oil, water, and sugar. In a separate medium bowl, sift together remaining ingredients. Fold dry ingredients into wet ingredients gently using a spatula, until just incorporated. Do not overmix.

Pour batter into prepared pans until each one is 1/3 full. Spoon half of the cheesecake mixture into each pan (see below for filling instructions), using a knife to swirl the cream cheese throughout the batter. Top with additional pumpkin batter until each pan is 2/3 full.

Bake in preheated oven for 45-50 minutes, until toothpick inserted in center comes out mostly clean with moist crumbs clinging to it. Set aside and cool completely on wire rack before slicing and enjoying!

(Pro tip: If you have leftover batter, you can pour it into a third prepared pan OR make a separate batch of muffins by baking for 12 minutes instead!)

To make cheesecake swirl:

In a medium bowl, beat cream cheese until smooth. Add remaining ingredients and blend until smooth.