Cheesecake Pumpkin Bread Recipe
This cheesecake pumpkin bread recipe combines moist pumpkin bread with a creamy cheesecake layer, making it the perfect fall treat for breakfast or dessert!
Imagine the best of fall wrapped into one dessert—cheesecake pumpkin bread! It’s like a slice of heaven, where the spiced pumpkin bread you love meets creamy, rich cheesecake filling.
Perfect for cozy mornings with coffee or an indulgent afternoon treat. You’re going to love how moist and flavorful this is—it’s basically fall in loaf form!
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This delicious pumpkin bread makes the perfect fall breakfast during pumpkin season, or any time of year really! The moist texture and flavour of pumpkin with warm spices makes this recipe one that you’ll want to have on repeat.
Be sure to check out my copycat Starbucks muffin recipe – another fall favorite!
Homemade pumpkin cheesecake bread is actually easier to create than you would think. Simply follow this easy recipe to make the most decadent pumpkin bread this year.
What creates the pumpkin spice flavor?
Pumpkin spice is a seasoning that is commonly found at the grocery store in the spice aisle. It’s often used to add that pumpkin pie flavor to recipes.
I like to create my own pumpkin spice by simply combining equal parts ground cinnamon, ground nutmeg and ground ginger. Don’t worry about running out to the store if you have these spices in your pantry already.
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Supplies
- Stand mixer or hand mixer – this white KitchenAide stand mixer is the one that I have.
- Bamboo sliding mat – okay, this isn’t needed for this recipe specifically but if you have a stand mixer it makes manuvering this heavy piece of equipment way easier!
- Large bowl – these Pyrex bowls are my favorite.
- Piping bag – I try to have these on hand but a large freezer bag works in a pinch.
- Loaf pans – use what you’ve got!
- Wire cooling rack – this tiered one is great if you’re doing a lot of baking and stores flat.
Cheesecake Pumpkin Bread Recipe
Servings: 2 loaves
Prep time: 20 mins
Cook time: 60 mins
Ingredients
Start with a few simple ingredients from the grocery store to make this delicious pumpkin loaf.
Filling
- Cream cheese, room temperature – soft and smooth cream cheese blends perfectly for a creamy, lump-free filling.
- Powdered sugar – adds sweetness that dissolves effortlessly into the cream cheese for a silky texture.
- Vanilla extract – just a little adds a warm, comforting flavor to round out the sweetness.
Topping
- Brown sugar– this brings a rich, caramel-like sweetness that melts beautifully as it bakes.
- Salted butter, melted – adds richness and helps bind the topping ingredients together while balancing the sweetness.
- Pumpkin spice (or homemade) – a blend of warm spices like cinnamon and nutmeg for that signature fall flavor.
- Pecans, chopped – they add a bit of crunch and tie in with the pumpkin theme.
- Granola or oats – provides extra texture and a slight crunch for a delicious streusel-like topping.
Bread Batter
- All-purpose flour– the backbone of the bread, giving it structure and fluffiness.
- Baking powder – helps the bread rise beautifully, giving it a light and airy texture.
- Baking soda – works with the acidity in the pumpkin to lift the loaves as they bake.
- Ground ginger – adds a hint of warmth and spice without overpowering the other flavors.
- Nutmeg – a subtle spice that gives the bread a deeper, slightly nutty warmth.
- Ground cinnamon – the classic, cozy fall spice that ties all the flavors together.
- Salted butter, softened – ensures the loaves stay rich, tender, and perfectly balanced between sweet and savory.
- Granulated sugar – adds sweetness and helps create a light, fluffy texture.
- Large eggs – the glue that holds the batter together and helps keep the bread light.
- Pumpkin puree – adds moisture and that unmistakable, rich pumpkin flavor.
Instructions
1. Spray two loaf pans with non stick baking spray. Preheat the oven to 350 degrees fahrenheit.
2. In a medium bowl combine cream cheese, powdered sugar and vanilla until smooth. Spoon the cream cheese mixture into a piping bag and set aside.
3. In a small bowl combine topping ingredients and set aside.
4. For the loaf batter, cream together butter and sugar in the bowl of a stand mixer.
5. Add egg and pumpkin puree, mix well.
6. In a separate bowl, combine dry ingredients.
7. Add the flour mixture to the wet ingredients and mix until a thick batter forms.
8. Fill the two loaf pans with equal portions of the batter.
9. Sprinkle half of the topping mixture on each loaf.
10. Snip the tip off of the piping bag and squeeze half of the cream cheese mixture into the center of the batter creating a line down the center of each loaf.
11. Bake at 350 degrees for 55-60 mins or until a toothpick inserted into the loaf comes out clean.
12. Move to a wire rack to cool before slicing and serving.
How amazing does this bakery style pumpkin loaf look? The key to the perfect streusel to cream cheese ratio is in covering the entire loaf with a generous amount of topping.
Substitutions
- Unsalted butter may be used, simply add a pinch of salt to the batter when mixing.
- 3 tsp of pumpkin spice may be used instead of the combination of cinnamon, ginger and nutmeg in the muffins.
- Pure pumpkin puree or canned pumpkin should be used and not substituted for pumpkin pie filling. Pumpkin pie filling is too thick and will not result in moist muffins.
- You could play with the topping mixture and use slivered almonds, pumpkin seeds or old fashioned oats too.
Recipe Notes
- A large ziplock bag may be used instead of a pastry bag to pipe the cream cheese filling into the batter.
- Bread may be stored in an airtight container, covered in plastic wrap for 3-4 days.
- A 15 oz can of pumpkin puree is just under two cups (1.875 cups) but you’ll still get moist pumpkin muffins with this shortage.
For the lover of all things pumpkin this is sure to quickly become one of your favorite pumpkin recipes. The combination of cozy spices and sweet cream cheese filling is seriously what fall baking is all about.
If you love this cheesecake pumpkin bread recipe, please give it a five star review and help me share it on Facebook or Pinterest!
Cheesecake Pumpkin Bread Recipe
Ingredients
Filling
- 12 oz cream cheese room temperature
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Topping
- 4 Tbsp brown sugar
- 2 Tbsp salted butter melted
- 2 tsp pumpkin spice or homemade
- 1/2 cup pecans chopped
- 1/2 granola or oats
Bread Batter
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp nutmeg
- 1 tsp ground cinnamon
- ¾ cup salted butter softened
- 1 ¼ cups granulated sugar
- 2 large eggs
- 2 cups 15 oz can pumpkin puree
Instructions
- Spray two loaf pans with non stick baking spray. Preheat the oven to 350 degrees fahrenheit.
- In a medium bowl combine cream cheese, powdered sugar and vanilla until smooth. Spoon the cream cheese mixture into a piping bag and set aside.
- In a small bowl combine topping ingredients and set aside.
- For the loaf batter, cream together butter and sugar in the bowl of a stand mixer.
- Add egg and pumpkin puree, mix well.
- In a separate bowl, combine dry ingredients.
- Add the flour mixture to the wet ingredients and mix until a thick batter forms.
- Fill the two loaf pans with equal portions of the batter.
- Sprinkle half of the topping mixture on each loaf.
- Snip the tip off of the piping bag and squeeze half of the cream cheese mixture into the center of the batter creating a line down the center of each loaf.
- Bake at 350 degrees for 55-60 mins or until a toothpick inserted into the loaf comes out clean.
- Move to a wire rack to cool before slicing and serving.
Notes
- A large ziplock bag may be used instead of a pastry bag to pipe the cream cheese filling into the batter.
- Bread may be stored in an airtight container, covered in plastic wrap for 3-4 days.
- A 15 oz can of pumpkin puree is just under two cups (1.875 cups) but you’ll still get moist pumpkin muffins with this shortage.
Nutrition
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