Pumpkin Cheesecake Bread Recipe

Introduction

This Pumpkin Cheesecake Bread combines the warm spices of fall with a creamy cheesecake swirl baked right into a moist, flavorful loaf. It’s perfect for breakfast, a snack, or dessert during pumpkin season or any time you crave a cozy treat.

Ingredients

• 1 and 3/4 cups all-purpose flour
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground allspice
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 and 1/2 cups granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup canned pumpkin puree
• 1/3 cup water
• 12 oz cream cheese, softened
• 1/2 cup granulated sugar (for cream cheese layer)
• 1 large egg (for cream cheese layer)
• 1/2 tsp vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. Step 2: In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, salt, baking soda, and baking powder. Set aside.
3. Step 3: In a large bowl, combine the 1½ cups sugar, vegetable oil, and eggs. Beat well until smooth and slightly fluffy.
4. Step 4: Stir in the pumpkin puree and water into the wet mixture until fully incorporated.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to keep the bread tender.
6. Step 6: In a separate medium bowl, beat the softened cream cheese until smooth. Add the ½ cup sugar, 1 egg, and vanilla extract, mixing until creamy and well blended.
7. Step 7: Pour half of the pumpkin batter into the prepared loaf pan. Carefully spoon the cream cheese mixture over the pumpkin layer, then top with the remaining pumpkin batter. Use a knife or spatula to gently swirl the cream cheese into the batter for a marbled effect.
8. Step 8: Bake for 60–70 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs. Avoid overbaking to keep the bread moist.
9. Step 9: Allow the bread to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely before slicing.

Tips & Variations

• Use full-fat cream cheese at room temperature for the smoothest cheesecake layer.
• For extra flavor, add 1/2 cup chopped pecans or walnuts to the batter.
• Swap vegetable oil for melted butter to add richness.
• Ensure pumpkin puree is not pumpkin pie filling; use plain canned pumpkin for best results.

Storage

Store the pumpkin cheesecake bread in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature before serving or warm slices gently in the microwave. You can also freeze the bread wrapped tightly in plastic wrap and foil for up to 2 months; thaw overnight in the fridge before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but fresh pumpkin should be cooked and pureed until smooth and strained of excess water. Keep in mind the moisture content may vary, which can affect the texture slightly.

How do I prevent the cheesecake layer from cracking?

Make sure the cream cheese is softened and well beaten before combining with other ingredients. Gently swirling the cheesecake layer into the batter rather than mixing vigorously also helps prevent cracking during baking.

Pumpkin Cheesecake Bread Recipe

Print Recipe

★★★★★

4.8 from 60 reviews

This Pumpkin Cheesecake Bread combines the rich, creamy texture of cheesecake with the warm, spiced flavors of pumpkin bread. Perfect for fall or any time you crave a moist, flavorful bread with a luscious cheesecake swirl inside, this recipe balances autumnal spices with a smooth cream cheese layer, making it a delightful treat for breakfast, dessert, or snacking.

• Author: Tara
• Prep Time: 20 minutes
• Cook Time: 65 minutes
• Total Time: 1 hour 25 minutes
• Yield: 1 loaf (about 12 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 and 3/4 cups all-purpose flour
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground allspice
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 1 tsp baking soda
• 1/2 tsp baking powder

Wet Ingredients – Pumpkin Bread

• 1 and 1/2 cups granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup canned pumpkin puree
• 1/3 cup water

Cheesecake Filling

• 12 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1 large egg
• 1/2 tsp vanilla extract

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper to ensure easy removal after baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground cinnamon, ground ginger, ground allspice, ground nutmeg, salt, baking soda, and baking powder until well combined. Set aside.
3. Make Pumpkin Bread Batter: In a large bowl, combine the granulated sugar and vegetable oil. Beat in the eggs one at a time until fully incorporated. Mix in the canned pumpkin puree and water until smooth.
4. Combine Wet and Dry: Gradually add the dry ingredients to the pumpkin mixture, stirring gently until just combined. Avoid overmixing to keep the bread tender.
5. Prepare Cheesecake Filling: In a separate bowl, beat the softened cream cheese with the granulated sugar until smooth and creamy. Add the egg and vanilla extract, continue beating until the mixture is well blended and silky.
6. Layer the Batter and Cheesecake: Pour half of the pumpkin bread batter evenly into the prepared loaf pan. Carefully spoon the cheesecake filling over the pumpkin batter. Then spread the remaining pumpkin batter over the top, smoothing it out gently.
7. Swirl and Bake: Use a knife or skewer to swirl the batter and cheesecake filling together gently for a marbled effect, but don’t overmix. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the pumpkin bread portion comes out clean. Cheesecake center should be mostly set but may have a slight jiggle.
8. Cool and Serve: Remove the bread from the oven and let it cool in the pan for about 15 minutes. Then transfer to a wire rack to cool completely before slicing. This allows the cheesecake layer to set perfectly and prevents breaking.

Notes

• Make sure the cream cheese is softened to room temperature to avoid lumps in the cheesecake filling.
• Swirling the cheesecake filling only slightly will create a beautiful marbled look without blending everything completely.
• Check the bread starting at 60 minutes to avoid overbaking, as ovens can vary.
• Store leftover bread wrapped tightly in the refrigerator for up to 4 days, or freeze for longer storage.
• This bread is delicious served slightly warm or at room temperature.

Keywords: pumpkin bread, cheesecake bread, pumpkin cheesecake, fall dessert, autumn bread, cream cheese swirl, spiced pumpkin bread