Pumpkin Cheesecake Bread

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 I love that they have canned pumpkin which means I can make pumpkin goods year round!

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 this bread

Pre-pre-step

Take out the butter at least an hour before starting the recipe.

Pre-step

Pre-heat the oven to 375 degrees Fahrenheit.

Get out a stand mixer, spatula and liberally grease a bread pan.

Step one

Gather the ingredients – brown sugar, cane sugar, butter, pumpkin, two eggs and vanilla.

Step two

Add the softened butter and sugars into the mixer. Turn on the mixer and mix until just combined.

Step three

Add the eggs and vanilla and mix until just combined.

Step four

Add 3/4 cup of pumpkin puree and mix until everything is just combined.

Step five

Gather the dry ingredients – flour, baking soda, cinnamon, cloves, nutmeg and salt.

Step six

Add the dry ingredients to the mixer and mix until incorporated.

Step seven

Stir in the raisins.

Step eight

Spoon half the pumpkin bread batter into the bread pan and transfer the rest of the batter into a bowl as you will need the mixer for the cheesecake layer.

Step nine

Wash and dry the mixer bowl and add a package of cream cheese, sugar, an egg and vanilla. Mix until the ingredients are creamy and combined.

Step ten

Spoon on top of the pumpkin layer.

Step eleven

Spoon the rest of the pumpkin batter over the cream cheese mixture.

Bake for one hour. Since all ovens are different, check after the hour and if it needs more time, add five minutes.

Let the bread cool for 10 minutes on a wire rack before removing from the pan.

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!

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.

This bread is so delicious!  I’m sure it will be included in your sweet bread rotation!

Other yummy desserts

• Ricotta pie
• Cheesecake
• New York cheesecake
• Red velvet cake

And as always, may all your dishes be delish!

If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below.  I love hearing from you!  You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST  to see more of my delicious food and delightful cocktails!

Pumpkin Cheesecake Bread

This is such a fun and delicious sweet bread!

5 from 6 votes

Print Pin Rate

Course: Breads

Cuisine: Breakfast

Keyword: pumpkin cheesecake bread

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 10 minutes minutes

Servings: 12 Slices

Calories: 317kcal

Author: Elaine Benoit

Ingredients

Pumpkin Batter

• 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

Dry Ingredients:

• 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

Addon

• 1 cup raisins

Cream Cheese Batter

• 1 block cream cheese room temperature
• 1/2 cup cane sugar
• 1 egg
• 1 teaspoon vanilla

Cook ModePrevent your screen from going dark

Instructions

Make it!

• 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
• Enjoy

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Notes

It’s really yummy slathered with butter.

Nutrition

Serving: 1slice | Calories: 317kcal | Carbohydrates: 51g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 63mg | Sodium: 411mg | Potassium: 210mg | Fiber: 3g | Sugar: 27g | Vitamin A: 2690IU | Vitamin C: 1.3mg | Calcium: 93mg | Iron: 1.7mg

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Elaine Benoit

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From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.

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