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.
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.
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.