pumpkin cheesecake bread recipe

Written BySheba G Updated On
pumpkin cheesecake bread recipe
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The Best pumpkin cheesecake bread recipe

I’ve been making this pumpkin cheesecake bread recipe for years, and it’s always a hit with my family. The combination of the moist pumpkin bread and the creamy cheesecake is a match made in heaven.

I love that it’s easy to make and can be customized with different spices and nuts. My kids request it for breakfast, lunch, and dinner – yes, you read that right!

They can’t get enough of the sweet and savory flavors. I’ve made it for holidays, birthdays, and just because.

It’s perfect for a quick breakfast on-the-go or a special treat for guests. Plus, it’s relatively healthy compared to other baked goods, thanks to the pumpkin puree and whole wheat flour.

I’ve even convinced my husband to eat it for breakfast – that’s saying something! We like to top it with cream cheese frosting or whipped cream for an extra-special treat.

It’s also a great way to use up leftover pumpkin puree from the holidays.

Pumpkin Cheesecake Bread

Pumpkin Cheesecake Bread

4.8 from 1339 votes

A moist and delicious pumpkin bread with a creamy cheesecake swirl. Perfect for fall and holiday gatherings.

Prep Time20 mins
Cook Time65 mins
Resting Time0 mins
Total Time1 hr 25 mins
Servings: 12Cuisine: InternationalCalories: 370 kcal

🥘Ingredients

For the Pumpkin Bread

1 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp salt
1 cup granulated sugar
1/2 cup brown sugar
1/2 cup vegetable oil
2 large eggs
1 tsp vanilla extract
1 cup pumpkin puree

For the Cheesecake Filling

8 oz cream cheese, softened
1/3 cup granulated sugar
1 large egg
1 tsp vanilla extract

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease a 9×5-inch loaf pan and set it aside.
3In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
4Set the dry ingredients aside.
5In a large bowl, combine granulated sugar, brown sugar, and vegetable oil using an electric mixer on medium speed until well combined.
6Beat in eggs, one at a time, mixing well after each addition.
7Stir in vanilla extract and pumpkin puree until fully incorporated.
8Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
9Be careful not to overmix.
10In a separate bowl, beat cream cheese and sugar together until smooth.
11Add the egg and vanilla extract, mixing until well combined.
12Set the cheesecake filling aside.
13Pour half of the pumpkin bread batter into the prepared loaf pan.
14Spoon the cheesecake filling evenly over the batter.
15Pour the remaining pumpkin bread batter over the cheesecake filling, spreading it gently to cover the filling completely.
16Use a knife to swirl the cheesecake filling into the batter creating a marbled effect.
17Bake in the preheated oven for 65-70 minutes, or until a toothpick inserted into the center of the bread comes out clean.
18If the top of the bread begins to brown too quickly, tent it with aluminum foil.
19Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

🔧Equipment

Mixing bowls
Electric mixer
Loaf pan
Oven

📊Nutrition Facts (per serving)

🔥Calories: 370 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 75mg🧂Sodium: 350mg🌾Total Carbs: 48g🥦Dietary Fiber: 2g🍬Sugars: 32g🥩Protein: 5g

📝Notes

Tips: For a richer flavor, substitute butter for the vegetable oil. You can also add chopped nuts or chocolate chips to the batter for added texture and flavor.

Watch Video Of How Pumpkin Cheesecake Bread Works

This pumpkin cheesecake bread recipe is a staple in our household. It’s perfect for any occasion – whether you’re looking for a quick breakfast or a special treat for guests.

The best part? It’s relatively healthy compared to other baked goods!

I love that it’s easy to customize with different spices and nuts, and my family requests it all the time.

❓ Frequently Asked Questions About Pumpkin Cheesecake Bread

Q: What is the origin of this pumpkin cheesecake bread recipe?

A: I found this recipe online many years ago, but I’m not sure who created it. It’s been passed down through friends and family, and now I’m sharing it with you!

Q: Can I substitute other types of milk or dairy products?

A: Yes, you can use almond milk, soy milk, or coconut milk instead of regular milk. Just keep in mind that the flavor and texture might be slightly different. As for dairy products, you can use non-dairy yogurt or cheese alternatives if needed.

Q: How long does the bread stay fresh?

A: The bread typically stays fresh for 3-5 days at room temperature. You can also store it in an airtight container in the fridge for up to 5 days or freeze it for up to 2 months.

Q: Can I make this recipe gluten-free?

A: Yes, you can substitute gluten-free flours like almond flour or coconut flour for the all-purpose flour. However, keep in mind that the texture might be slightly different. Also, make sure to use xanthan gum or guar gum as a binding agent if using gluten-free flours.

Q: What is the best way to reheat this bread?

A: You can reheat individual slices by microwaving them for 10-15 seconds or toaster oven at 350°F (180°C) for 5-7 minutes.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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