Julie Clark
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Pumpkin Cheesecake Bread
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This Pumpkin Cheesecake Bread recipe is loaded with pumpkin spice flavor and a creamy cream cheese filling. This fall quick bread recipe makes for an impressive breakfast or dessert.
When summer sun turns to the gray clouds of fall and pumpkin spice pops out on every shelf, there are two desserts that I make: pumpkin dump cake and pumpkin bread. Both are ridiculously easy and fill the house with the aromas of autumn.
Every year I make a new twist on that classic recipe. Last year was sourdough pumpkin bread. This year I took our best pumpkin bread recipe and added a cream cheese swirl. Because what’s not to love about pumpkin cheesecake bread?
Why you’ll love this pumpkin cheesecake bread recipe:
- Our easy better-than-Starbucks pumpkin bread base with pumpkin spice is soft and stays moist for days.
- A 5 ingredient cream cheese swirl bakes inside the bread for a pretty presentation and smooth flavor.
- Makes just one loaf.
- Sugar topping gives a sweet crisp top to the bread.
- Perfect for a breakfast or a snack, plus it makes a sweet gift for a special friend.
Can I substitute pumpkin pie mix for pumpkin purée?
What is the difference between canned pumpkin and pumpkin pie filling anyway? Pumpkin pie mix is made of pumpkin but has added water, sugar and spices such as nutmeg, cloves and ginger. Canned pumpkin, sometimes called solid pack pumpkin or pumpkin puree has just one ingredient: pumpkin.
You cannot substitute canned pumpkin pie mix for pumpkin purée. The pumpkin cheesecake bread will turn out differently than shown here.
How to Make Pumpkin Cheesecake Bread
Our original pumpkin bread recipe made two loaves. If you need two loaves, you can use that recipe and add the cream cheese swirl inside. I made a small tweak to this bread recipe so that it made just one loaf (took out one egg and added a little more pumpkin).
- Prepare a 9×5″ loaf pan by spraying with cooking spray or wiping with cake release.
- In a large mixing bowl, whisk together the oil (vegetable oil, canola oil or coconut oil), sugar, eggs, vanilla and pumpkin in a bowl. I many times mix by hand, but you can use a hand mixer or stand mixer if you’d like. Just don’t overmix it.
- In a separate medium bowl, mix together the flour, salt, baking soda, baking powder, cinnamon and pumpkin pie spice.
- Add the dry ingredients to the wet ingredients in the large bowl and mix just until combined. Do not overmix.
- In a small bowl, cream together the cream cheese, sugar and flour. Then add in the egg and mix on low speed just until combined.
- Pour half the bread batter into your prepared loaf pan. Then, spoon the cream cheese mixture over the bread and spread around evenly. Pour the remaining bread batter on top.
- Bake for 55-60 minutes or until a toothpick inserted in the center of the loaf comes out clean. Allow the pumpkin cheesecake bread to cool in the pan for 10 minutes before turning onto a wire rack to cool completely.
Recipe Variations
- Make a pumpkin cream cheese bread with crumb topping. Use the crumb topping recipe from our pumpkin spice muffins and bake as this recipe suggests.
- Add mini chocolate chips to the pumpkin batter.
- Use ½ cup of mashed bananas and ¾ cup of pumpkin puree for a pumpkin banana bread.
- Add chopped pecans to the pumpkin batter or to the top of the pumpkin cheesecake bread before baking.
- Use this recipe to make pumpkin cream cheese muffins! Layer the batter and cream cheese in a paper lined muffin pan, then bake for 18-22 minutes.
Storage Instructions
Because of the cream cheese center, pumpkin cheesecake bread needs to be refrigerated. Wrap any leftovers tightly in plastic wrap to keep it fresh.
If you’d like to freeze the bread, wrap the loaf in plastic wrap, then place it in another container in the freeze for up to 3 months. Thaw the bread in the container you’ve wrapped it in until it is fully defrosted, then open and serve.
Other Pumpkin Recipes
Pumpkin Cheesecake Bread
This Pumpkin Cheesecake Bread recipe is loaded with pumpkin spice flavor and a creamy cream cheese filling. This fall quick bread recipe makes for an impressive breakfast or dessert.
Servings 10
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Ingredients
For the pumpkin bread batter:
- 1/2 cup canola oil 100 grams
- 1 cup granulated sugar* 213 grams
- 1 large egg
- 1 teaspoon vanilla extract 6 grams
- 1 1/4 cups solid pack pumpkin 294
- 1 1/2 cups all-purpose flour 195 grams
- 1/2 teaspoon salt 3 grams
- 1/2 teaspoon baking soda 4 grams
- 1 teaspoon baking powder 4 grams
- 2 teaspoons cinnamon 4 grams
- 2 teaspoon pumpkin pie spice 4 grams
For the filling:
- 6 ounces cream cheese room temperature
- 1/3 cup granulated sugar 62 grams
- ½ teaspoon vanilla extract 2 grams
- 1 tablespoons all-purpose flour 7 grams
- 1 large egg room temperature
Sugar topping:
- 2 tablespoons raw sugar
Instructions
- Preheat the oven to 350º Fahrenheit. Grease and flour a 9×5 loaf pan.
Make the bread:
- In a large mixing bowl, mix together the oil, sugar, eggs, vanilla and pumpkin in a bowl. You can mix by hand or use a hand mixer or stand mixer. Be careful not to overmix. ½ cup canola oil, 1 cup granulated sugar*, 1 large egg, 1 teaspoon vanilla extract, 1 ¼ cups solid pack pumpkin
- In a separate bowl, mix together the flour, salt, baking soda, baking powder, cinnamon and pumpkin pie spice. 1 ½ cups all-purpose flour, ½ teaspoon salt, ½ teaspoon baking soda, 1 teaspoon baking powder, 2 teaspoons cinnamon, 2 teaspoon pumpkin pie spice
- Add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix.
Make the filling:
- In a small bowl, cream together the cream cheese, sugar, vanilla and flour. Then add in the egg and mix on low speed just until combined. 6 ounces cream cheese, ⅓ cup granulated sugar, ½ teaspoon vanilla extract, 1 tablespoons all-purpose flour, 1 large egg
Assemble the bread:
- Pour half the bread batter into your prepared pan. Then, spoon the filling mixture over the bread and spread around evenly. Pour the remaining bread batter on top. Sprinkle the top with raw sugar. 2 tablespoons raw sugar
- Bake for 55-60 minutes or until a toothpick inserted in the center of the loaf comes out clean. Allow the bread to cool in the pan for 10 minutes before turning onto a wire rack to cool completely.
Notes
- You can use half brown sugar and half white sugar if you’d like.
- Store in an airtight container in the refrigerator.
Nutrition
Calories: 370kcal | Carbohydrates: 48g | Protein: 5g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 243mg | Potassium: 168mg | Fiber: 2g | Sugar: 31g | Vitamin A: 5051IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 2mg
Hello, wondering if you have ever made muffins with this recipe, instead of the loaf? If so, what would be the baking time and temperature? Thanks! 🙂