Description
This Pumpkin Cheesecake Bread combines moist, warmly spiced pumpkin bread with a rich and creamy cheesecake filling. With pumpkin puree, cinnamon, nutmeg, and pumpkin pie spice in every tender slice, it’s an irresistible fall treat for breakfast, brunch, Thanksgiving, or dessert.
Ingredients
Scale
Pumpkin Bread
- 1/2 cup salted butter, softened to room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk, regular or almond milk
- 3/4 cup pumpkin puree
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Cheesecake Filling
- 4 ounces plain cream cheese, softened to room temperature
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 2 tablespoons all-purpose flour
Instructions
- Preheat the oven to 350°F. Line a loaf pan with parchment paper and/or lightly coat it with nonstick cooking spray.
- In a large mixing bowl, beat the softened butter and 1 cup granulated sugar with an electric hand mixer or stand mixer until well combined.
- Add the 2 eggs, 1 teaspoon vanilla, milk, and pumpkin puree. Mix until combined.
- Add 1 1/4 cups flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and nutmeg. Mix just until combined. Avoid overmixing. Set the batter aside.
- In a separate bowl, combine the softened cream cheese, 1/4 cup sugar, 1 teaspoon vanilla, 1 egg, and 2 tablespoons flour. Beat until smooth and creamy, scraping down the sides of the bowl as needed.
- Pour about 2/3 of the pumpkin batter into the prepared loaf pan and spread evenly.
- Pour the cheesecake filling over the pumpkin batter and gently smooth it into an even layer.
- Spoon the remaining pumpkin batter over the cheesecake filling. Carefully spread it across the top until the cheesecake layer is covered.
- Bake for 60–65 minutes. After about 45 minutes, loosely cover the top with aluminum foil if it is browning too quickly.
- Remove from the oven and allow the bread to cool completely before slicing. For cleaner slices and a firmer cheesecake center, chill before serving.
Notes
- Use 100% pumpkin puree, not pumpkin pie filling.
- Bring the butter and cream cheese to room temperature before mixing for a smoother batter and cheesecake filling.
- Don’t overmix after adding the flour, or the bread may become dense.
- If the top browns too quickly, loosely tent the loaf with aluminum foil after about 45 minutes.
- Allow the loaf to cool completely before slicing so the cheesecake layer has time to set.
- Because the bread contains a cream cheese and egg filling, keep leftovers covered in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 60–65 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of loaf)
- Calories: 310 kcal
- Sugar: 27 g
- Sodium: 190 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 95 mg