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.
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!
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!
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!
Pumpkin Cheesecake Bread
It’s perfect for breakfast, snacks, desserts, fall gatherings and of course, Thanksgiving.
Why You’ll Love It
Ingredients and Substitutions
See printable recipe card for complete ingredients and instructions.
- All purpose flour – All purpose flour, no need to sift.
- Salt – A hint of salt brings out the flavors of the other ingredients.
- Baking soda – One 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.
- Brown sugar – Packed, light or dark brown.
- Butter – Learn how to brown butter here. Salted or unsalted butter works, but I like to use salted to balance the sweet flavors in baking!
- 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.
Cheesecake Filling
- Cream cheese – Softened.
- Sour cream – Adds 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 – To sweeten the filling.
Variations
- Instead of the spices listed here, try pumpkin pie spice in their place.
- Add a teaspoon of homemade vanilla extract to the cheesecake filling for even more flavor.
How to Make
- Preheat oven as directed. Grease loaf pan using baking spray.
- Brown butter. In a saucepan over medium heat, melt butter. Swirl (don’t stir) to cook evenly. As it begins to melt, it will start to foam. Watch carefully as the color turns brown and you start to smell a nutty aroma {3-5 minutes}. Remove from heat to prevent burning, 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 and brown (or melted) butter.
- Add pumpkin and eggs and beat 3 minutes.
- Gradually add dry mixture to wet mixture until just combined.
- In a medium mixing bowl, combine softened 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.
Tips
- Spray with my favorite baking spray for a clean release.
- Learn how to soften cream cheese quickly.
- Optional: sprinkle sugar over the loaf just before baking for a shimmery finish.
- Read my complete guide to loaf pan sizes here.
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!
Frequently Asked Questions
Cream cheese can only sit out on your counter for two hours. It’s made of milk and is meant to be refrigerated.
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.
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.
Dietary Considerations
- Vegetarian
- Nut Free
More Cookies
Pumpkin Cheesecake Bread
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 light brown sugar packed
- ¾ cup butter melted
- 2 large eggs
- 1 15 ounce can 100% pure pumpkin
Cheesecake Filling
- 8 ounces cream cheese softened
- ¼ cup sour cream
- 1 large egg
- ⅓ cup white granulated sugar
Instructions
- Preheat oven to 325° F. Grease 1.5 pound loaf pan using baking spray.
- Brown butter. In a saucepan over medium heat, melt butter. Swirl (don't stir) to cook evenly. As it begins to melt, it will start to foam. Watch carefully as the color turns brown and you start to smell a nutty aroma {3-5 minutes}. Remove from heat to prevent burning, 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 white granulated 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 white granulated 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.
Julie’s Tips
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.
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Absolutely delicious. I only had a half can of pumpkin left from another recipe, so I just made a half recipe. Baked it in an 8 1/2 by 4 1/2 glass loaf pan, 325* in my countertop convection oven for 50 minutes. Perfect. Will be sharing it with neighbors so I don’t eat the whole thing myself! So glad I happened upon your site. I’ll be trying other recipes of yours for sure!
You’ll have to try my melt-in-your-mouth pumpkin muffins and Caramel Cream Cheese Bread next!
I made this recipe yesterday with some pumpkin puree I had frozen and it turned out so good! Everyone who tried it loved it. Thank you for the recipe! I’ll definitely be making it again.
Hi Nicole,
I love to hear that! Thank you so much for your review.
Have a great week,
Julie
Ok so this was pretty yummy. I made a few changes because I had leftover pumpkin pie mix so I didn’t add the white sugar to the bread mix.
I would also say that not sure what size mini pans she uses but no way did mine make 8…3 overfilled pans is what I got out of the mixture with about 1/2 cup left over cheesecake mix. I had a feeling they were a bit over so I did put the 3 minis on a cookie sheet. They did overflow so was proud of myself for thinking ahead. Also this took my oven 54 mins with all 3 baking at the same time. Great way to use up pumpkin pie mix! Thanks Julie!
Hi there!
Thanks so much for your review, I’m glad you enjoyed it and I know other readers will appreciate the tips.
Have a beautiful week,
Julie
Can sugar be cut in half only problem to sweet ,read wrong used 9×5 pan ,I saved it
This turned out great even tho without thinking I added my brown butter to the dry ingredients! Thats what I get for trying to do 3 things at once in my kitchen. Absolutely delicious!
Hi Callie!
I love to hear that. I’m so glad it turned out great for you!
Have a beautiful week,
Julie