Pumpkin Caramel Cheesecake Turtle Bread

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.

Pumpkin Caramel Cheesecake Turtle Bread

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.

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