Pumpkin Cheesecake Bread 

Your Autumn Baking Must-Have

Hey there, Kitchies! Fall is here, and what better way to celebrate the season than with a slice of Pumpkin Cheesecake Bread? This recipe blends the warm, spiced flavors of pumpkin with a creamy cheesecake swirl, creating a moist and flavorful loaf that tastes like a cozy autumn day in every bite.

Picture this: the aroma of cinnamon and nutmeg wafting through your kitchen as this decadent bread bakes to golden perfection. It’s a showstopper for your family gatherings, a delightful treat for brunch, or simply a comforting snack with your afternoon tea.

Not only is this bread visually stunning with its marbled layers, but it’s also surprisingly easy to make. Trust me—this recipe is a game-changer, combining two dessert favorites into one irresistible loaf.

Why This Pumpkin Cheesecake Bread is Worth Baking

A Two-in-One Treat:

Who can resist the combination of moist pumpkin bread and creamy cheesecake? It’s dessert perfection!

Seasonal Comfort:

With hints of cinnamon, nutmeg, and cloves, this bread captures the essence of fall in every bite.

Versatile and Shareable:

It’s a crowd-pleaser, perfect for breakfast, dessert, or as a holiday gift for friends and family.

Our Family’s Fall Favorite

When fall rolls around, my family can’t wait for this Pumpkin Cheesecake Bread to come out of the oven. My husband loves the tangy cheesecake layer, while my kids enjoy every pumpkin-packed bite. It’s become a tradition to bake this together, filling the house with that unmistakable autumn aroma.

The best part? This recipe is foolproof, so even if my little helpers accidentally over-measure the cinnamon (again!), it still turns out delicious. It’s a staple at every gathering, and there’s never a crumb left on the plate!

Why This Pumpkin Cheesecake Bread Will Steal Your Heart

Velvety Cheesecake Layer

A creamy swirl of cheesecake goodness in every slice.

Rich Pumpkin Flavor

Pure pumpkin puree and warm spices deliver a classic autumn taste.

Perfect Texture

Moist, tender, and just sweet enough to pair perfectly with coffee or tea.

Cuisine

American

Tips for Baking Success

• Room Temperature Cream Cheese: Ensure your cream cheese is softened for a smooth cheesecake layer.
• Don’t Overmix: Gently fold the pumpkin batter to keep it tender.
• Storage: Store in an airtight container in the fridge for up to 5 days.

Substitutions and Variations

• Gluten-Free: Use a 1:1 gluten-free flour blend.
• Sugar-Free: Replace sugars with a low-calorie sweetener like erythritol.
• Add Texture: Fold in chopped pecans or chocolate chips to the pumpkin batter.
• Spiced Up: Add a pinch of cardamom for extra warmth.

Make a Healthier Version

• Use whole wheat flour for added fiber.
• Replace the oil with unsweetened applesauce to reduce fat.
• Opt for low-fat cream cheese for the cheesecake layer.

Closing Thought

And there you have it—Pumpkin Cheesecake Bread that’s guaranteed to make your kitchen the coziest place this fall. It’s rich, moist, and oh-so-satisfying. Whether it’s for a holiday table or a quiet morning treat, this bread is a must-bake. Let us know how yours turns out, and don’t forget to check out our other irresistible recipes!

FAQs

1. Can I use fresh pumpkin instead of canned?
   Yes, just ensure it’s pureed and drained of excess water.
2. Can I freeze this bread?
   Absolutely! Wrap it tightly in plastic wrap and freeze for up to 3 months.
3. Can I make this bread without the cheesecake layer?
   Sure! It’ll still be a deliciously spiced pumpkin bread.
4. Can I use pumpkin pie spice instead of individual spices?
   Yes, use 2 teaspoons of pumpkin pie spice for convenience.
5. Can I make this recipe into muffins?
   Definitely! Adjust the baking time to 20–25 minutes.
6. What’s the best way to reheat it?
   A quick 10-second zap in the microwave will bring it back to life!

Pumpkin Cheesecake Bread 

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• Author: Victoria
• Total Time: 1 hour 5 minutes

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Description

Fall is here, and what better way to celebrate the season than with a slice of Pumpkin Cheesecake Bread? This recipe blends the warm, spiced flavors of pumpkin with a creamy cheesecake swirl, creating a moist and flavorful loaf that tastes like a cozy autumn day in every bite.

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Ingredients

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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

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Instructions

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.

• Prep Time: 15
• Cook Time: 50

Nutrition

• Serving Size: 8-10