Cheesecake Stuffed Pumpkin Loaf

Cheesecake Stuffed Pumpkin Loaf

1 (15 ounce) canned pumpkin puree

1 cup vegetable oil

2/3 cup milk

4 eggs

2 cups sugar

2 teaspoon baking soda

3 teaspoon cinnamon

2 teaspoon nutmeg

1 1/2 teaspoon salt

3 1/2 cups all-purpose flour

1 cup butterscotch chips

1/2 container pre-made cheesecake filling

Preheat oven to 350 degrees. Spray 3 loaf pans with nonstick cooking spray. In a large bowl whisk together the pumpkin puree, vegetable oil, milk, eggs and sugar. Stir together the baking soda, cinnamon, nutmeg, salt and flour in a separate bowl. Add the dry ingredients to the wet one cup at a time stirring till combined. Stir in the butterscotch chips. Add one cup of batter to each of the loaf pans. Then place the pre made cheesecake filling in a Ziploc bag and snip the end. Squeeze the cheesecake filling down the center of the batter until all of it is used. Then place equal amounts of the remaining batter in the pans. Sprinkle with pecans and bake for 45-50 minutes or until cooked through. Cool and slice.