Cheesecake Pumpkin Bread Recipe
This cheesecake pumpkin bread recipe is ultra moist with creamy cheesecake filling, cozy pumpkin spice, and a crunchy streusel topping in every bite.
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!
For more quick breakfast and snack ideas, try these recipes for chocolate zucchini bread, orange cranberry muffins, and apple cinnamon muffins.
Too busy to make this right away? Pin it for later! Pin this post to your favorite board on Pinterest and it will be there when you’re ready!
This delicious pumpkin bread makes the perfect fall breakfast during pumpkin season, or any time of year really! The moist texture and flavor of pumpkin mixed 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! And this roundup of yummy pumpkin recipes has even more ideas for tasty fall treats!
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 mix 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 Kitchen Aide 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 maneuvering 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 it stores flat.
Cheesecake Pumpkin Bread Recipe
Servings: 2 loaves
Prep Time: 20 minutes
Cook Time: 60 minutes
Ingredients
Start with a few simple ingredients from the grocery store to make this delicious pumpkin loaf.
For the Filling
- Cream cheese, room temperature – The star of the cheesecake layer, it blends perfectly for a creamy, lump-free filling.
- Powdered sugar – Sweetens the filling while blending smoothly for a silky texture.
- Vanilla extract – Adds warm, comforting flavor to round out the sweetness.
For the Topping
- Brown sugar – Brings deep caramel sweetness and helps create a delicious crumbly topping.
- Salted butter, melted – Binds the streusel together while adding rich flavor.
- Pumpkin spice (or homemade) – Gives the topping that classic fall flavor with cozy notes of cinnamon, ginger, nutmeg, and cloves.
- Pecans, chopped – Add a buttery crunch that pairs beautifully with pumpkin and cheesecake.
- Granola or oats – Creates a crisp, bakery-style streusel topping with wonderful texture.
For the Bread Batter
- All-purpose flour – Provides the structure needed for a soft, tender loaf.
- Baking powder – Helps the bread rise beautifully, giving it a light and airy texture.
- Baking soda – Reacts with the acidity in the pumpkin to lift the loaves as they bake.
- Ground ginger – Adds gentle warmth and spice without overpowering the other flavors.
- Nutmeg – A subtle spice that gives the bread a deeper, slightly nutty warmth.
- Ground cinnamon – The essential fall spice that ties all the flavors together.
- Salted butter, softened – Creates a rich, moist texture while adding buttery goodness.
- Granulated sugar – Sweetens and helps produce a soft, tender crumb.
- Large eggs – Hold the batter together while adding richness and structure.
- Pumpkin puree – Gives the bread its beautiful color, incredible moisture, and classic pumpkin flavor.
Instructions
1. Spray two loaf pans with nonstick baking spray. Preheat the oven to 350 degrees F.
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, then 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 F for 55-60 minutes 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 teaspoons of pumpkin spice may be used instead of the combination of cinnamon, ginger, and nutmeg in the batter.
- 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 bread.
- You could play with the topping mixture and use slivered almonds, pumpkin seeds, or old fashioned oats too.
Recipe Notes
- A large Ziploc 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 bread 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.
Frequently Asked Questions
Can I use pumpkin pie filling instead of pumpkin puree?
No. Use 100% pure pumpkin puree for this recipe. Pumpkin pie filling contains added sugar and spices that will change the texture, sweetness, and baking results.
How do I store cheesecake pumpkin bread?
Because of the cream cheese filling, store the bread in an airtight container in the refrigerator for up to 4 days. Let slices come to room temperature before serving if you prefer a softer texture.
Can cheesecake pumpkin bread be frozen?
Yes! Wrap the cooled loaf or individual slices tightly in plastic wrap and then aluminum foil or a freezer-safe bag. Freeze for up to 2 months and thaw overnight in the refrigerator before serving.
Why did my cream cheese filling sink into the bread?
A filling that’s too thin or a batter that’s too loose can cause sinking. Make sure your cream cheese mixture is thick and use softened, not melted, cream cheese for the best results.
How do I know when cheesecake pumpkin bread is done baking?
Insert a toothpick into the pumpkin bread portion of the loaf rather than the cream cheese center. It should come out with a few moist crumbs but no wet batter, and the center should feel set before removing it from the oven.
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Cheesecake Pumpkin Bread Recipe
Ingredients
Filling
- 12 oz cream cheese room temperature
- ½ cup powdered sugar
- 1 tsp vanilla extract
Topping
- 4 Tbsp brown sugar
- 2 Tbsp salted butter melted
- 2 tsp pumpkin spice or homemade
- ½ cup pecans chopped
- ½ 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 nonstick baking spray. Preheat the oven to 350 degrees F.
- 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, then 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 F for 55-60 minutes 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 Ziploc 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 bread with this shortage.
Nutrition
