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.

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Prep Time: 20

Cook Time: 1

Servings: 2 loaves

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.

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.