Pumpkin Cheesecake Bread
Indulge in the cozy flavors of fall with this irresistibly moist Pumpkin Cheesecake Bread, a delightful fusion of spiced pumpkin loaf and creamy cheesecake. Featuring a velvety cheesecake layer swirled into a warmly spiced pumpkin batter, it's the perfect treat for pumpkin spice lovers. Crafted with aromatic cinnamon, nutmeg, and ginger, and sweetened with a blend of granulated and brown sugar, this recipe creates a moist, flavorful bread with a stunning marbled design. Easy to make with a simple swirl technique, this dessert-loaf hybrid is ideal for holiday gatherings, brunches, or as a comforting mid-week snack. Serve it chilled or at room temperature for a slice of autumn bliss that will have everyone reaching for seconds.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 1 cup Canned pumpkin puree
- 1 cup Granulated sugar
- 0.5 cup Brown sugar (packed)
- 0.5 cup Vegetable oil
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
- 8 ounces Cream cheese (softened)
- 0.25 cup Granulated sugar (for cheesecake layer)
- 1 piece Large egg (for cheesecake layer)
- 0.5 teaspoon Vanilla extract (for cheesecake layer)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.
In a large bowl, mix together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
In a separate bowl, beat the cream cheese until creamy and smooth. Mix in the 1/4 cup of granulated sugar, the egg, and 1/2 teaspoon of vanilla extract until the mixture is well blended and creamy.
Pour half of the pumpkin batter into the prepared loaf pan and spread it evenly. Dollop the cream cheese mixture over the batter and gently spread it to form an even layer. Add the remaining pumpkin batter on top and smooth it out.
Using a knife or skewer, gently swirl the batter and cheesecake layer together to create a marbled effect.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Remove the bread from the oven and let it cool in the pan for 10-15 minutes. Then transfer it to a wire rack to cool completely before slicing.
Serve at room temperature or chilled. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
4364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.7 g | 268% | |
| Saturated Fat | 69.7 g | 349% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 813 mg | 271% | |
| Sodium | 3906 mg | 170% | |
| Total Carbohydrate | 591.2 g | 215% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 382.9 g | ||
| Protein | 60.4 g | 121% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 545 mg | 42% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 1375 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
