Pumpkin Cheesecake Bread

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Pumpkin Cheesecake Bread is the perfect accompaniment to your coffee on cool fall mornings. Loaded with pumpkin spice flavor and filled with a tangy cream cheese filling, this will be your new fall favorite!

When fall comes around, pumpkin is everywhere and for good reason. It's so good!

Pumpkin bread is one of my favorite things to make each year. As I was thinking about how to take my pumpkin bread recipe to the next level, a cream cheese layer came to mind. Who doesn't love cheesecake? Cream cheese filled pumpkin bread? YES!

How to Make Pumpkin Cheesecake Bread

Prepare the Pan

Before making the batter, prepare your loaf pan. Grease the bottom and sides of the pan with butter. Apply the butter with a paper towel or a basting brush. After greasing the pan, sprinkle a small amount of flour (about a tablespoon) around the pan and dump out any excess that doesn't stick.

If you're looking for a new loaf pan, this Rachael Ray one is a good nonstick option. This is another one I'm hoping to try out. I love the removable insert that is included to use for meatloaf.

Make the Pumpkin Batter

Blend all of the wet ingredients together with a hand mixer. If you're not sure what a hand mixer is, you can check this one out.

Also, brown sugar may seem like a dry ingredient, but it does have some moisture and I feel it blends in better with the wet ingredients.

After the wet ingredients are blended together, sift the dry ingredients into the wet ingredients and mix well. I like to use strainers like these to sift.

Please don't skip out on the sifting step. It will ensure that there are no lumps of flour or spices in your batter. Taking a bite of yummy pumpkin bread and then getting a ball of unmixed flour is not a good experience!

Also, you might think that adding black pepper seems odd, but it goes really well with all of the spices that go in pumpkin pie spice, which is basically what this spice mixture is. Try it and you'll be pleasantly surprised!

Make the Cheesecake Batter

Next, blend all of the cheesecake batter ingredients with the hand mixer until blended. Sour cream is not always used in cheesecake, but I like to add it to give it an extra tanginess.

Getting the Pumpkin Cheesecake Bread Ready for the Oven

Next, carefully spoon half of the pumpkin batter into the greased loaf pan, and then top it with the cheesecake batter.

After the cheesecake batter is in the pan, top that with the remaining pumpkin batter. You are now ready to bake!

Should I Use Fresh Pumpkin or Canned Pumpkin?

I've used both fresh pumpkin and canned pumpkin in pies and bread, and honestly, it does make a difference. It's nice to go all out and use a fresh pumpkin every now and then, but it does add quite a bit of time to any recipe. Using canned pumpkin doesn't make the final product bad, but using fresh pumpkin does make it BETTER!

Just be prepared to add an extra hour to hour and a half to whatever recipe you're making! Yikes!

If you want to use fresh pumpkin, you'll need to use a sugar pumpkin, and not the big ones we carve at Halloween time. These are smaller and much more flavorful.

One website that gives you ALL the info you need to make the perfect fresh pumpkin puree is Oh She Glows. Check it out if you're interested in going that route!

📋 Recipe

Pumpkin Cheesecake Bread

Pumpkin Cheesecake Bread is the perfect accompaniment to your coffee on cool fall mornings. Loaded with pumpkin spice flavor and filled with a tangy cream cheese filling, this will be your new fall favorite!

5 from 2 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Servings: 10

Calories: 367kcal

Author: Teri

Cost: $7

Ingredients

• ▢ ½ tablespoon butter for greasing pan
• ▢ 1 tablespoon all-purpose flour for greasing pan

Pumpkin Batter

• ▢ 1 stick butter softened
• ▢ 1 cup dark brown sugar
• ▢ 2 large eggs
• ▢ 2 cups pumpkin puree
• ▢ 1 teaspoon vanilla extract
• ▢ 2 cups all-purpose flour
• ▢ 1 teaspoon baking powder
• ▢ ½ teaspoon baking soda
• ▢ 1 teaspoon cinnamon
• ▢ ½ teaspoon salt
• ▢ ⅛ teaspoon ground nutmeg
• ▢ ⅛ teaspoon ground cloves
• ▢ ⅛ teaspoon ground black pepper

Cheesecake Batter

• ▢ 4 ounces cream cheese softened
• ▢ 1 large egg
• ▢ 2 tablespoons sugar
• ▢ 1 teaspoon vanilla extract
• ▢ ¼ cup sour cream

Instructions

• Preheat oven to 350°F.
• Grease the bottom and sides of a 9"x5" loaf pan with butter and flour.

Prepare Pumpkin Batter

• With a hand mixer, blend the softened butter, dark brown sugar, eggs, pumpkin and vanilla until blended well.
• Sift dry ingredients (flour, baking powder, baking soda and all spices) into pumpkin mixture and blend well.

Prepare Cheesecake Batter

• With a hand mixture, blend all cheesecake batter ingredients until blended well.

Put Batter into Loaf Pan

• Spoon half of the pumpkin batter into the greased loaf pan. Top the pumpkin batter with the cheesecake batter. Top the cheesecake batter with the remaining pumpkin batter.
• Bake in preheated oven for 60 minutes, or until toothpick inserted comes out clean.

Nutrition

Calories: 367kcal | Carbohydrates: 49g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 105mg | Sodium: 332mg | Potassium: 245mg | Fiber: 2g | Sugar: 26g | Vitamin A: 8206IU | Vitamin C: 2mg | Calcium: 84mg | Iron: 2mg

Did you try this recipe?Mention @ASprinkleAndASplash or tag #asprinkleandasplash! I'd love to see your finished recipe!

If you're looking for other tasty coffee cake-ish breads for fall, my Fall Apple Walnut Cake is soooo good!

If you have lots of leftover Thanksgiving turkey, check out this so delicious Turkey Sandwich with Cranberry and Cheese.