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.
Ingredients
Scale
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 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