This layered pumpkin cheesecake bread recipe is so yummy that you will wonder where it has been all your life. Just imagine pumpkin bread sandwiching a rich layer of cheesecake lusciousness!
One of my favorite breads to eat is pumpkin bread. I love it. We always have it around the holidays but this past year, I’ve been making it year round.
Yes, pumpkin season comes only once a year, but doesn’t everyone know that there’s a thing called ‘canned pumpkin’?
I know, I know. I forgot about it too, which is why I used to bake with pumpkin only around the holidays. But now, I laugh in the face of convention and make all types of bread year round, including this delicious pumpkin cream cheese bread!
What makes this bread so luscious? The warm taste of the spices and the dense creaminess of the cream cheese filling.
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How to make pumpkin cheesecake bread
We have brown sugar, cane sugar, butter, pumpkin, two eggs and some vanilla.
To begin with, I preheat the oven to 375 degrees Fahrenheit and grease a bread pan.
Then I add the two eggs and vanilla and mix until just combined.
I add 3/4 cup of pumpkin puree and again turn on the mixer until everything is just combined.
Next, I add the dry ingredients which include flour, baking soda, cinnamon, cloves, nutmeg and salt.
Isn’t the crab on the bowl below cute??
I turn the mixer back on just until the dry ingredients are incorporated.
Time to sir in the raisins!!
I take half the pumpkin bread batter and pour it into the bread pan. Next, I transfer the the rest of the pumpkin bread batter to that cute bowl. I wash the mixer bowl to get ready for the cheesecake batter.
I drop 1 block of room temperature cream cheese in the mixer along with sugar, an egg and some vanilla. Also, I turn on the mixer and mix it until all the ingredients are combined.
I pour it into the bread pan on top of the pumpkin layer.
Now, I drop large tablespoons of the rest of the pumpkin batter over the cream cheese mixture.
I bake the pumpkin cheesecake bread for one hour. Your baking time may be different so set the timer for an hour and check it with a cake tester. Some times I find an extra five minutes are needed. It depends on the day.
Done means close to eating
I take the bread out of the oven and let it rest on a wire rack for 10 minutes before removing it from the pan.
Look at the layers!
“GLORIOUS!”, I scream to nobody, since I’m home alone.
Then I let it cool for another half hour before slicing it.
I can barely wait, so I grab a small plate to serve a piece of this delicious pumpkin cheesecake bread.
Mmmm. Let’s look at a closer view!
This bread is so delicious! I’m sure it will be included in your sweet bread rotation!
Other yummy desserts on Dishes Delish
And as always, may all your dishes be delish!
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Pumpkin Cheesecake Bread
- 1/2 cup butter room temperature
- 1/2 cup brown sugar
- 1/2 cup cane sugar
- 2 eggs
- 1 teaspoon vanilla
- 3/4 cup pumpkin puree
- 1 3/4 cups spelt flour or flour of choice
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup raisins
Cream Cheese Batter
- 1 block cream cheese room temperature
- 1/2 cup cane sugar
- 1 egg
- 1 teaspoon vanilla
- Preheat oven to 375 F and grease bread pan
- In a stand mixer, add butter and sugars and mix until combined
- Add eggs and vanilla and mix until combined
- Add pumpkin puree and mix until combined
- Add all the dry ingredients and mix until just combined, do not over mix
- Stir in raisins
- Divide pumpkin batter in half and pour half in the bread pan
- Start making the cream cheese mixture
- Add cream cheese into mixer along with the sugar, egg and vanilla
- Mix until combined and pour into bread pan on top of the pumpkin layer
- Spoon the rest of the pumpkin batter on top of the cheesecake layer
- Bake for 1 hour, test and put in for more time if needed
- Cool in pan for 10 minutes before removing
- Wait a half hour before cutting the pumpkin loaf into slices
- Plate a piece
- Eat a piece