Pumpkin Cheesecake Bread

LAST UPDATED: Oct 19, 2020 | PUBLISHED: Oct 11, 2020 | By: Julie Blanner

Pumpkin cheesecake bread is an incredible fall treat. Combine everything you love about the soft and fluffy texture of pumpkin bread with a decadent sweet and savory cheesecake filling, and you’ve got the fall dessert of your dreams.

If you love my classic pumpkin pound cake recipe, you’re going to love this pumpkin cheesecake bread! It’s quick and easy to throw together, oh-so-delicious, and brings the warmest, coziest flavors of fall together into one incredible dessert.

A white platter with a loaf of sliced pumpkin cheesecake bread.

I love fall baking so much that I often struggle to decide what to make. Fall cookies? Check. Pumpkin cheesecake? Check. Cakes… breads… pies. You name it and I love it!

Sometimes the best way to approach this baking dilemma is to simply combine the best of both worlds. That’s what this pumpkin cheesecake bread is… the best of all those fall flavors we crave!

A marble surface with a small white plate with a slice of pumpkin cheesecake bread.

It’s all at once sweet and fluffy, rich and decadent, and all-around bursting with fragrance and joy. Don’t skip this pumpkin cheesecake bread – I promise you won’t regret it!

A white platter with a loaf of sliced pumpkin cheesecake bread.

If you love everything pumpkin, you’re going to love my Complete Pumpkin Dessert Guide. This FREE dessert recipe round-up features all my very best pumpkin recipes – be sure to pin and save for later!

A white platter with a loaf of sliced pumpkin cheesecake bread.

Why You’ll Love Pumpkin Cheesecake Bread

  • It’s so fragrant. All those warm fall spices create the most delicious aromatic scent in your kitchen!
  • Easy to make. Intimidated by cheesecake? Try this pumpkin cheesecake bread instead!
  • Browned butter makes everything better. Trust me on this… that nutty, fragrant rich addition takes this cheesecake bread to a whole new level!
  • Perfect for breakfast, snacks, desserts, fall gatherings and of course, Thanksgiving.
A white platter with a loaf of pumpkin cheesecake bread.

Pumpkin Cheesecake Bread Ingredients

  • All purpose flour – All purpose flour, no need to sift.
  • Salt – A hint of salt brings out the flavors of the other ingredients.
  • Baking sodaOne of two leavening agents in this bread to ensure it rises beautifully.
  • Baking powder – The leavening agent for this quick bread recipe that ensures a nice even rise.
  • Ground cinnamon – For fragrance and flavor.
  • Ground cloves – So deliciously warm and spicy.
  • Ground nutmeg – The perfect foil to the cinnamon here- the combination of spices gives this pumpkin cheesecake bread the feel of old-fashioned pumpkin pie!
  • White granulated sugar – White granulated sugar makes this bread delightfully sweet. Optional: sprinkle sugar over the loaf just before baking for a shimmery finish.
  • Brown sugar – packed
  • Butter- melted, salted or unsalted works, but I like to use salted!
  • Eggs – The binding agent.
  • Pumpkin – Using real pumpkin puree (not pumpkin pie filling) in this bread recipe eliminates the need for oil or milk – it creates so much moisture.
A marble surface with ingredients for pumpkin cheesecake bread.

Cheesecake Filling

  • Cream cheese – softened. Learn how to soften cream cheese right here!
  • Sour cream – to add a little tang to this filling. Sub with Greek yogurt if you prefer.
  • Egg – for binding and creating the custard cheesecake style.
  • White granulated sugar – for sweetening.
A marble surface with ingredients for pumpkin cheesecake bread.

Variations

A gold loaf pan filled with baked pumpkin cheesecake bread.

How to Make Pumpkin Cheesecake Bread

  1. Preheat oven to 325° F. Grease 1.5 pound loaf pan using baking spray.
  2. Brown butter…… set aside and allow to cool.
  3. In medium mixing bowl, combine flour, salt, baking soda, baking powder, cinnamon, cloves and nutmeg. Set aside. A white bowl full of ingredients for baking, whisk inside bowl. A white bowl full of ingredients for baking, whisk inside bowl.
  4. In large mixing bowl or stand mixer, combine sugar, brown sugar and brown (or melted) butter. A white bowl full of pumpkin cheesecake bread batter.
  5. Add pumpkin and eggs and beat 3 minutes.
  6. Gradually add dry mixture to wet mixture until just combined. A white bowl full of pumpkin cheesecake bread batter. A white bowl full of pumpkin cheesecake bread batter.
  7. In a medium mixing bowl, combine softened cream cheese, sour cream, egg and sugar until smooth.
  8. Pour half of the batter into loaf pan. Top with cheesecake filling. Cover with remaining batter and swirl.A gold loaf pan filled with pumpkin cheesecake bread.
  9. Bake 1 hour 20 minutes and until a toothpick inserted in the center comes out clean (see below for alternative baking times).
  10. Allow to cool completely on a baking rack before slicing.

Alternative Baking Methods

A gold loaf pan filled with baked pumpkin cheesecake bread.

Serving Suggestions

  • Spread with a little honey butter for an extra decadent treat.
  • Even better, sprinkle with my cinnamon sugar and you’ll be in heaven!

Recipe Tips

Recipe Shortcuts

A gold loaf pan filled with baked pumpkin cheesecake bread.
How long can cream cheese sit out?

Cream cheese can only sit out on your counter for two hours. It’s made of milk and is meant to be refrigerated.

Why is my pumpkin bread not cooking in the middle?

If the center of your bread isn’t setting, it could be that your temperature is too high or your pan is to deep. Try tenting with aluminum foil so you allow the center to cook without browning the edges too much.

A marble surface with a small white plate with a slice of pumpkin cheesecake bread.

How to Store

  • At Room Temperature – Don’t leave this cream cheese pumpkin bread out on the counter for more than two hours. Because of the cheesecake filling this bread needs to be refrigerated!
  • Refrigerate – You can store this bread tightly wrapped in the refrigerator for up to a week.
  • Freeze – Cool your pumpkin cheesecake bread completely, then wrap it in plastic wrap and freeze for up to six months. Leave on counter overnight to thaw.
A white platter with a loaf of sliced pumpkin cheesecake bread.

Dietary Considerations

  • Vegetarian
  • Nut Free

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A white platter with a loaf of sliced pumpkin cheesecake bread.

More Easy Pumpkin Desserts

A white platter with a loaf of sliced pumpkin cheesecake bread.

Pumpkin Cheesecake Bread

Julie Blanner
Pumpkin cheesecake bread is an incredible fall treat. Combine everything you love about the soft and fluffy texture of pumpkin bread with a decadent sweet and savory cheesecake filling, and you've got the fall dessert of your dreams.
5 from 2 votes
Prep Time 10 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 30 mins
Course Bread, Breakfast, Brunch, Desserts
Cuisine American
Servings 8
Calories 640 kcal

Ingredients
  

  • 2 cups all purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • 1 cup white granulated sugar
  • 1 cup brown sugar packed
  • ¾ cup butter melted
  • 2 large eggs
  • 1 15 ounces 100% pure pumpkin (1 can)

Cheesecake Filling

  • 8 ounces cream cheese softened
  • ¼ cup sour cream
  • 1 large egg
  • cup white granulated sugar

Instructions
 

  • Preheat oven to 325° F. Grease 1.5 pound loaf pan using baking spray.
  • Brown butter…… set aside and allow to cool.
  • In medium mixing bowl, combine flour, salt, baking soda, baking powder, cinnamon, cloves and nutmeg. Set aside.
  • In large mixing bowl or stand mixer, combine sugar, brown sugar, brown (or melted) butter and pumpkin.
  • Add eggs and beat 3 minutes.
  • Gradually add dry mixture to wet mixture until just combined.
  • In a medium mixing bowl, combine cream cheese, sour cream, egg and sugar until smooth.
  • Pour half of the batter into loaf pan. Top with cheesecake filling. Cover with remaining batter and swirl.
  • Bake 1 hour 20 minutes and until a toothpick inserted in the center comes out clean (see below for alternative baking times).
  • Allow to cool completely on a baking rack before slicing.

Notes

Substitutions

Butter – Salted or unsalted, your preference. (I prefer salted for baking).

Alternative Baking Times

  • 40 minutes for miniature loaf pan
  • 60 minutes for ornate loaf pan
  • 1 hour 5 minutes for 2 1 pound loaf pans
  • 1 hour 20 minutes for 1.5 pound loaf pan

Tips

  • Do not overfill. Pan should be no more than ¾ full to compensate for rise.

How to Store

  • Refrigerate – You can store this bread tightly wrapped in the refrigerator for up to a week.
  • Freeze – Cool your pumpkin cheesecake bread completely, then wrap it in plastic wrap and freeze for up to six months. Leave on counter overnight to thaw.

Nutrition

Calories:640kcalCarbohydrates:86gProtein:8gFat:31gSaturated Fat:18gCholesterol:150mgSodium:567mgPotassium:176mgFiber:1gSugar:61gVitamin A:1078IUCalcium:94mgIron:2mg
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Disclosure

mini loaves of bread gift wrapped