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.
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.