Makes 2 x 2lb loaves

Ingredients

Cheesecake Filling

• 1 egg yolk
• 1/4 cup sugar
• 4oz cream cheese, room temperature
• 1 tablespoon ground cinnamon

Pumpkin Loaf

• 2 cups sugar
• 3/4 cup unsalted butter, room temperature
• 2 cups flour
• 1/2 teaspoon kosher salt
• 1/2 teaspoon baking powder
• 2 teaspoons pumpkin spice mix
• 2 eggs, room temperature
• 2 1/2 cups pumpkin purée
• 1 cup chocolate chips

Method

Cheesecake Filling

1. In a bowl beat together the filling ingredients until fully combined and smooth
2. Transfer to a piping bag and set aside until needed

Pumpkin Loaf

1. Preheat your oven to 325F
2. Prepare two 2lb loaf tins with cake release or grease and line with baking parchment
3. In a bowl whisk together the flour, salt, baking powder, baking soda and spices
4. In a stand mixer, combine the sugar, butter and mix for at least 10mins until light fluffy
5. Add the eggs, one at a time, beating well after each addition until fully combined
6. Add in the pumpkin puree and mix on slow until just combined. Don’t worry if it looks like the mixture has split
7. Reduce the mixer speed to low and add in the flour mixture 1/4 cup at a time. Keep  the mixer going until just combined – make sure there are no white flour pockets. Scrape down the sides of the bowl at regular intervals
8. Remove the bowl and fold in the chocolate chips to incorporate
9. Pour the mixture equally between the two prepared tins to 1/2 level
10. Pipe, or spoon, a stripe of cheesecake mixture from the piping bag into each tin. Ensure that the cheesecake mixture doesn’t touch the sides of the loaf tin
11. Once all the cheesecake mixture has been used, use the remaining pumpkin batter to fill up the loaf tins. Level the tops of the mixture
12. Bake in the oven for 60-70mins until a skewer comes out with slight crumb
13. Remove from the oven, and allow to cool in the tins until fully cooled. When cool, remove from the tins and wrap in clingfilm until needed