Pumpkin Cheesecake Bread
Prep Time
25 mins
Cook Time
50 mins
Total Time
1 hr 15 mins
My Pumpkin cream cheese bread is an easy, moist, and spiced fall loaf with a rich cream cheese swirl—perfect for baking, sharing, or gifting.
Servings: 8 slices
Ingredients
Cream Cheese Filling
- 1 large egg , at room temperature
- ½ cup (4 oz/115 g) cream cheese, softened
- ¼ cup (2 oz/57 g) granulated sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
Pumpkin Bread Batter
- 2 large eggs , at room temperature
- 1 cup (8 oz/225 g) pumpkin puree
- 1 ½ cups (9 oz/255 g) dark brown sugar
- ½ cup (4 fl oz/120 ml) vegetable oil
- ⅓ cup (2 ½ fl oz/80 ml) whole milk
- 1 teaspoon vanilla extract
- 1 ¾ cup (9 oz/255 g) all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 ½ teaspoons salt
- 1 teaspoon baking soda
Instructions
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Preheat the oven to 350°F (180°C) and butter and line with parchment a 9 x 5-inch (23 x 12 ½ cm) loaf pan. Set aside.
To Make the Cream Cheese Filling
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In a small bowl, whisk together the egg, cream cheese, sugar, flour and vanilla extract until smooth. Set aside.
To Make the Pumpkin Bread
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In a medium bowl, whisk together the eggs, pumpkin puree, brown sugar, oil, milk and vanilla extract until smooth.
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In a separate medium bowl, combine the flour, pie spice, salt and baking soda.
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Combine the wet and dry ingredients together until just combined.
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Spread half of the batter into the prepared pan, then layer in the cream cheese filling followed by the remaining batter. Zig zag a thin knife once through the loaf to swirl in the filling.
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Bake for 45-50 minutes, or until a toothpick comes out clean. Cool in the pan for 15 minutes before removing to a wire rack to cool completely.
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Store in an airtight container in the refrigerator for up to 3 days.