Pumpkin Caramel Cheesecake Turtle Bread
- 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)
- This recipe is vegetarian
- Produce
- Pecans, toasted and chopped (1 cup)
- Pumpkin puree (1 cup)
- Condiments
- Caramel sauce (10 tablespoon)
- Chocolate sauce (1/2 cup)
- Cooking & Baking
- Baking powder (1 teaspoon)
- Baking soda (1 teaspoon)
- Brown sugar (3/4 cup)
- Flour (1 1/16 cup)
- Golden syrup (2 tablespoon)
- Oil (1/2 cup)
- Salt (1 pinch)
- Sugar (1/2 cup)
- Vanilla extract (1 teaspoon)
- Whole wheat flour (1 cup)
- Dairy
- Cream cheese (8 ounces)
- Refrigerated
- Egg, large (3)
Preparation
Read recipe preparation on closetcooking.com
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Recipe Stats
Published October 18, 2009 (3 years ago).
20 people saved this recipe.
