Gingerbread Cheesecake Swirl Quick Bread
Soft, spiced gingerbread is filled with a luscious cheesecake swirl for the ultimate twist on gingerbread! This gingerbread cheesecake swirl quick bread is a holiday brunch must.
Servings 12 slices
Ingredients
Gingerbread
- 1/3 cup melted butter
- 3/4 cup coconut sugar (or brown sugar)
- 1/4 cup dark molasses
- 2 large eggs
- 1/4 cup plain yogurt
- 1/2 cup milk
- 2 teaspoons vanilla extract
- 1-1/4 cups white whole wheat flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
Cheesecake Swirl
- 4 oz cream cheese, softened
- 1/4 cup coconut sugar (or brown sugar)
- 2 tablespoons half-and-half cream
- Powdered sugar for serving
Instructions
Gingerbread
- Preheat oven to 350F. Line a 9 in loaf pan with parchment paper. Set aside.
- In a large bowl, beat melted butter, sugar, molasses, eggs, yogurt, milk, and vanilla until smooth. Whisk in flour, baking soda, ginger, cinnamon, cloves, and salt until smooth. Set aside for a moment.
Cheesecake Swirl
- In a medium bowl with a handheld electric mixer, beat cream cheese and sugar together until smooth. Gradually add cream, beating until smooth and creamy.
- Scrape half of gingerbread batter into prepared pan. Spread cream cheese swirl on top of batter and top with remaining batter. Use a knife to gently swirl batter and cream cheese several times. Bake gingerbread at 350F 45-50 minutes or until toothpick tests done. Let cake cool in pan 20 minutes then invert onto a cooling rack to cool completely. Dust top of gingerbread with powdered sugar then slice and enjoy!