Pumpkin Cheesecake Bread

Pumpkin Cheesecake Bread – is a moist and soft quick bread recipe loaded with pumpkin flavor and swirled with a luscious cream cheese filling. One of the best fall dessert recipes ever.

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If you’re a fan of pumpkin desserts, you are going to obsess over this soft pumpkin cream cheese bread recipe. This pumpkin bread is perfectly spiced and will be eaten in no time. This easy pumpkin bread is also a great fall gift idea for your neighbors and colleges. Learn how to make this delicious pumpkin cream cheese bread for all of your fall festivities.

This post is about how to make the most delicious Pumpkin Cheesecake Bread.

Pumpkin Bread

I honestly think that fall is one of the best seasons of the year. All of the cozy things, the weather, and all of the delicious baking projects make me so happy. Today I present you a delicious pumpkin cream cheese bread that is filled with a sweet, luscious, velvety cheesecake filling. This pumpkin bread is the perfect fall breakfast, lunch or dessert recipe that your whole family will obsess over. It is honestly so easy to make and will quickly become your new favorite fall dessert recipe. Whether you like a unique Pumpkin Lush dessert or Apple Cider Whoopie Pies for your Thanksgiving dessert, you have to give this classic pumpkin cream cheese bread a try!

WHY YOU WILL LOVE THIS RECIPE

• The perfect fall breakfast, lunch or dessert recipe.
• Filled with a velvety cream cheese filling that is hard to resist.
• Great way to use up fall goodies, spices and flavor notes
• Ideal for those who love pumpkin desserts

INGREDIENTS NOTES

I love that this recipe uses many fresh and simple ingredients that are wholesome and really easy to put together. Here’s how it goes –

All-Purpose Flour

Ground Cinnamon, Nutmeg, Allspice, Ginger

Baking Soda & Baking Powder

Salt

Granulated Sugar

Vegetable Oil

Eggs

Canned Pumpkin Puree

Water

Cream Cheese

Vanilla Extract

HOW TO MAKE PUMPKIN CHEESECAKE BREAD

Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with cooking spray or butter.

In a medium bowl, whisk together the flour, cinnamon, ginger, nutmeg, allspice, salt, baking soda, and baking powder.

In a large mixing bowl, beat together the sugar, vegetable oil, and eggs until well combined.

Add the pumpkin puree and water to the wet ingredients and mix until fully incorporated.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

In a separate mixing bowl, beat the cream cheese until smooth. Add the sugar, egg, and vanilla extract and continue to beat until well combined.

Pour about half of the pumpkin bread batter into the prepared loaf pan. Spoon the cream cheese mixture on top of the pumpkin batter, spreading it evenly over the surface.

Pour the remaining pumpkin batter over the cream cheese mixture, spreading it evenly to cover.

Spoon the remaining cream cheese mixture on top of the pumpkin batter, spreading it evenly over the surface.

Use a butter knife to gently swirl the cream cheese filling into the pumpkin batter, creating a marbled effect.

Bake the bread for 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Allow the bread to cool in the pan for 10 minutes before removing it from the pan and transferring it to a wire rack to cool completely.

TIPS FOR SUCCESS

• Make sure to use canned pumpkin puree and not pumpkin pie filling, as they are different.
• For best results, use room temperature ingredients, especially the cream cheese, as it will be easier to mix and achieve a smooth texture.
• When swirling the cream cheese filling into the pumpkin batter, be gentle with the knife to create a marbled effect without fully mixing the two batters.
• Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack. This will help it set and prevent it from sticking to the pan.
• To store the bread, wrap it tightly in plastic wrap or place it in an airtight container. It can be kept at room temperature for 2-3 days or refrigerated for up to a week.
• You can substitute some of the all-purpose flour with whole wheat flour for a slightly nuttier flavor and added fiber.
• If you don’t have all the individual spices listed, you can use pumpkin pie spice instead. Substitute 2 teaspoons of pumpkin pie spice for the individual spices listed in the recipe.
• Instead of vegetable oil, you can use melted butter or coconut oil for a different flavor profile.
• Feel free to add chopped nuts, such as walnuts or pecans, to the batter for added texture and crunch.

RECIPE FAQ’S

HOW TO STORE PUMPKIN BREAD?

First, wrap it tightly in plastic wrap and then you can store pumpkin bread in the room temperature for up to 5 days and in the refrigerator for up to 7 days.

HOW DO YOU KEEP PUMPKIN CHEESECAKE BREAD FROM DRYING OUT?

To keep your bread from drying out, take the entire loaf (or leftovers) and wrap them in aluminum foil to protect the crust.

Pumpkin Cheesecake Bread

Make this soft and full of pumpkin spice Pumpkin Cheesecake Bread with a luscious cream cheese filling. One of the best pumpkin loaf recipes ever.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Breakfast

Cuisine American

Servings 10 servings

Ingredients

  

For The Bread

• 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
• 1 and 1/2 cups granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup canned pumpkin puree
• 1/3 cup water

For The Cheesecake Filling

• 12 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1 large egg
• 1/2 tsp vanilla extract

Instructions

 

• Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with cooking spray or butter.
• In a medium bowl, whisk together the flour, cinnamon, ginger, nutmeg, allspice, salt, baking soda, and baking powder.
• In a large mixing bowl, beat together the sugar, vegetable oil, and eggs until well combined.
• Add the pumpkin puree and water to the wet ingredients and mix until fully incorporated.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• In a separate mixing bowl, beat the cream cheese until smooth. Add the sugar, egg, and vanilla extract and continue to beat until well combined.
• Pour about half of the pumpkin bread batter into the prepared loaf pan. Spoon the cream cheese mixture on top of the pumpkin batter, spreading it evenly over the surface.
• Pour the remaining pumpkin batter over the cream cheese mixture, spreading it evenly to cover.
• Spoon the remaining cream cheese mixture on top of the pumpkin batter, spreading it evenly over the surface.
• Use a butter knife to gently swirl the cream cheese filling into the pumpkin batter, creating a marbled effect.
• Bake the bread for 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
• Allow the bread to cool in the pan for 10 minutes before removing it from the pan and transferring it to a wire rack to cool completely.

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