pumpkin cheesecake bread recipe

Written ByJenny Smyth Posted on
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The Best pumpkin cheesecake bread recipe

I’m so excited to share this recipe for pumpkin cheesecake bread with you. It’s a game-changer for any fall gathering or just a cozy night in. The combination of the moist pumpkin bread, the creamy cheesecake filling, and the crunch of the streusel topping is absolute perfection.

My family loves it when I make this for breakfast or brunch, but it’s also perfect for a dessert or snack. Plus, it’s surprisingly easy to make and requires minimal ingredients. I’ve been making this recipe for years, and it never fails to impress.

Whether you’re looking for a new breakfast idea or a show-stopping dessert for your next dinner party, this pumpkin cheesecake bread is sure to be a hit. The best part? It’s made with wholesome ingredients and is relatively healthy compared to other baked goods.

I like to think of it as a special treat that we can all enjoy together. My kids love helping me mix the batter and spread the streusel topping – it’s a fun activity that gets them involved in the kitchen without making a mess (most of the time!) And let’s be real, who doesn’t love anything with pumpkin?

It’s the ultimate fall flavor that never gets old. I’ve made this recipe countless times, but it still feels like a special treat every time I take it out of the oven.

Pumpkin Cheesecake Bread

4.9 from 790 votes

This pumpkin cheesecake bread combines moist, spiced pumpkin loaf with a creamy cheesecake swirl. It is perfect for fall breakfasts or dessert, offering a rich and satisfying flavor in every slice.

Prep Time20 mins
Cook Time60 mins
Resting Time0 mins
Total Time80 mins
Servings: 10Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Bread Batter

1 3/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 cup pumpkin puree
1/3 cup water

For the Cheesecake Swirl

8 ounces cream cheese, softened
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease a 9×5 inch loaf pan with butter or nonstick spray, ensuring the bottom and sides are well coated.
3In a medium bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
4Set this dry mixture aside for later use.
5In a large bowl, beat the sugar and oil with an electric mixer until well combined.
6Add the eggs one at a time, beating well after each addition, then mix in the pumpkin puree and water until the mixture is smooth.
7Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no streaks of flour remain.
8Do not overmix; the batter should be thick and smooth.
9In a separate bowl, beat the softened cream cheese, sugar, egg, and vanilla extract with an electric mixer until the mixture is creamy and free of lumps.
10Pour half of the pumpkin batter into the prepared loaf pan and spread it evenly.
11Spoon the cheesecake mixture over the batter, then pour the remaining pumpkin batter on top, spreading gently to cover the cheesecake layer.
12Use a butter knife or skewer to gently swirl the batters together in a figure-eight motion, creating a marbled pattern.
13Do not over-swirl, as you want distinct layers.
14Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean, with only a few moist crumbs.
15The top should be golden brown and spring back when lightly pressed.
16Allow the bread to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before slicing.
17This helps the cheesecake set and makes slicing cleaner.

🔧Equipment

9×5 inch loaf pan
Mixing bowls
Electric mixer
Rubber spatula
Toothpick

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 16g💛Saturated Fat: 5g❤️Cholesterol: 55mg🧂Sodium: 320mg🌾Total Carbs: 38g🥦Dietary Fiber: 2g🍬Sugars: 24g🥩Protein: 5g

📝Notes

For a more intense pumpkin flavor, add an extra teaspoon of pumpkin pie spice. Store the bread in an airtight container in the refrigerator for up to 5 days, as the cream cheese swirl requires refrigeration.

Watch Video Of How Pumpkin Cheesecake Bread Works

This pumpkin cheesecake bread is truly a show-stopper – perfect for any occasion or just a cozy night in with family. It’s surprisingly easy to make and requires minimal ingredients, but still packs a punch with its rich flavors and textures.

And let’s not forget about the health benefits – using wholesome ingredients like pumpkin puree and all-purpose flour makes it feel relatively guilt-free compared to other baked goods. My family loves when I make this for breakfast or brunch, but it’s also perfect as a dessert or snack throughout the day.

❓ Frequently Asked Questions About Pumpkin Cheesecake Bread

Q: What type of flour do I need to use for this recipe?

You’ll want to use all-purpose flour for this recipe. You can also substitute in some whole wheat flour if you prefer a nuttier flavor.

Q: Can I make this recipe gluten-free?

Yes, you can make this recipe gluten-free by substituting in gluten-free flours such as almond flour or coconut flour.

Q: Do I need to use fresh pumpkin puree or canned pumpkin?

Either will work – just make sure to choose unsweetened canned pumpkin if you’re using that.

Q: How long does it take to prepare and bake this bread?

This recipe takes about 30 minutes to prepare and 45 minutes to bake.

Q: Can I store this bread at room temperature?

No, it’s best stored in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

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