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!
Servings: 2 loaves
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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 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
Serving: 16servings | Calories: 2703kcal | Carbohydrates: 290g | Protein: 32g | Fat: 163g | Saturated Fat: 89g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 48g | Trans Fat: 3g | Cholesterol: 549mg | Sodium: 2005mg | Potassium: 605mg | Fiber: 7g | Sugar: 186g | Vitamin A: 5017IU | Vitamin C: 0.3mg | Calcium: 402mg | Iron: 8mg