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Pumpkin Cheesecake Bread Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://www.cheftara.com/pumpkin-cheesecake-bread-recipe/