Pumpkin Cheesecake Bread Recipe
Introduction
This Pumpkin Cheesecake Bread combines the warm spices of pumpkin bread with a creamy cheesecake swirl, creating a moist and flavorful treat. It’s perfect for autumn mornings or a cozy dessert to share with friends and family.
Ingredients
- 1 ¾ cups all purpose flour or gluten free flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons pumpkin pie spice
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease an 8½” x 4½” loaf pan and set aside.
- Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and pumpkin pie spice.
- Step 3: In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Step 4: Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and pumpkin puree until fully combined.
- Step 5: Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Step 6: In a separate bowl, use an electric mixer to beat the cream cheese until smooth and creamy.
- Step 7: Transfer about two-thirds of the pumpkin batter into the prepared loaf pan and spread evenly.
- Step 8: Spoon or pipe the cream cheese mixture over the pumpkin batter layer in the loaf pan.
- Step 9: Top with the remaining pumpkin batter and gently spread to cover the cheesecake layer completely.
- Step 10: Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean or with a few crumbs.
- Step 11: Allow the bread to cool completely in the pan before slicing and serving to ensure the layers hold together.
Tips & Variations
- Use a piping bag for the cheesecake layer to achieve more control and a prettier swirl pattern.
- Substitute gluten free flour 1:1 to make this recipe gluten free.
- For added texture, consider mixing in chopped walnuts or pecans into the pumpkin batter.
- If you prefer a stronger spice flavor, increase the pumpkin pie spice to 2 teaspoons.
Storage
Store leftover Pumpkin Cheesecake Bread in a covered container at room temperature for up to 3-4 days to keep it moist without sogginess. For longer storage, refrigerate for up to 1 week or freeze in a freezer-safe container for up to 1 month. Reheat slices gently in the microwave before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
What size loaf pan did you use?
An 8½” x 4½” loaf pan was used, which gives the perfect height and prevents the bread from coming out flat.
Can I use gluten free flour?
Yes, you can substitute all purpose flour with an all purpose gluten free flour blend at a 1:1 ratio without changing the recipe.
PrintPumpkin Cheesecake Bread Recipe
This Pumpkin Cheesecake Bread combines moist pumpkin spice bread with a creamy cheesecake swirl baked in the center, creating a delightful fall-inspired treat perfect for breakfast, dessert, or snacks. The recipe uses familiar ingredients and is simple to prepare with easy layering steps and baking in a standard loaf pan for a beautifully marbled effect.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 1 loaf (about 10 servings) 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Pumpkin Bread Ingredients
- 1 ¾ cups All Purpose Flour or Gluten Free Flour
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- 1 tbsp Pumpkin Pie Spice
- 1 cup Pumpkin Puree
- 1 cup Granulated Sugar
- 2 large Eggs
- 1 tsp Vanilla Extract
- ½ cup Butter, softened
Cheesecake Swirl Ingredients
- 8 oz Cream Cheese, softened
- ¼ cup Granulated Sugar
- 1 large Egg
- 1 tsp Vanilla Extract
Instructions
- Prepare the Pumpkin Bread Batter: In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Then add the eggs, vanilla extract, and pumpkin puree, mixing until well combined.
- Add Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and pumpkin pie spice. Gradually add these dry ingredients to the wet mixture, stirring until just combined, careful not to overmix.
- Make the Cheesecake Filling: Using an electric hand mixer, beat the softened cream cheese with sugar, egg, and vanilla extract until smooth and creamy. This ensures a smooth texture that is easy to pour or pipe.
- Layer the Batter and Cheesecake Swirl: Transfer about two-thirds of the pumpkin batter into an 8½” x 4½” loaf pan, spreading evenly. Pour or pipe the cheesecake filling over the batter layer. Top with the remaining pumpkin batter, gently spreading it evenly over the cheesecake layer.
- Bake the Bread: Preheat your oven to 350°F (175°C). Place the loaf pan in the oven and bake for approximately 55-65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool the Bread: Remove the loaf from the oven and allow it to cool completely in the pan before slicing. Cooling is essential to prevent the layers from falling apart and to maintain the bread’s moist texture.
- Slice and Serve: Once cooled, slice the pumpkin cheesecake bread to reveal the beautiful layers and enjoy as a delicious treat during the fall season or anytime.
Notes
- Use an 8½” x 4½” loaf pan for optimal height and layering.
- All-purpose flour can be substituted 1:1 with gluten free flour.
- Ensure the bread is fully cooled before slicing to keep the layers intact.
- Store leftover bread in a covered container at room temperature for 3-4 days to maintain moisture without sogginess.
- For longer storage, refrigerate for up to 1 week or freeze in an airtight container for up to 1 month.
- Use a toothpick test to check doneness to avoid overbaking.
Keywords: pumpkin cheesecake bread, pumpkin bread with cheesecake, fall desserts, pumpkin recipes, cheesecake swirl bread, gluten free pumpkin bread
