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Pumpkin Cheesecake Bread Recipe

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★★★★★

5 from 142 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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