Pumpkin Cheesecake Bread

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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!

Close up of the pumpkin bread and a fork on the platePin

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


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


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.

Brown sugar, cane sugar, butter, pumpkin, eggs and vanilla on a colorful boardPin

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.

Cinnamon, ginger, cloves and nutmeg in a bowl of flour with a big jar of cinnamon in the background and a bread panPin

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.

Pumpkin batter spread in a greased pan ready for the layering. There is batter in the background in a white bowlPin

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.

Cheesecake mixture spread on the pumpkin layer in the pan. There is a bowl of butter in the backgroundPin

Step eleven

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

Last of the pumpkin batter spread on the cheesecake layer in the bread panPin

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

A pan of baked pumpkin bread on a metal rackPin

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.

layered Pumpkin bread cooling on the wire rack. There are also whole squashes in the backgroundPin

Look at the layers!

Then I let it cool for another half hour before slicing it.

The bread sliced on the metal rack. You can see the cheesecake layersPin

I can barely wait, so I grab a small plate to serve a piece of this delicious pumpkin cheesecake bread.

A plated piece of pumpkin bread with the cheesecake layer showing. There is the sliced bread in the backgroundPin

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

Other yummy desserts

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 FACEBOOKTWITTERINSTAGRAM and PINTEREST  to see more of my delicious food and delightful cocktails!

A green plate with a piece of pumpkin bread on it with a wire rack in the background - squarePin

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
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 12 Slices
Calories: 317kcal


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


  • 1 cup raisins

Cream Cheese Batter

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


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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It’s really yummy slathered with butter.


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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Recipe Rating


  1. Whoah…love the layers of yummy goodness going on here. I get so weak around pumpkin cheesecake too! Thanks for sharing 🙂

  2. I am a huge fan of both pumpkin and cheesecake so this speaks to me. I love the gorgeous layers you have on this bread – what a showstopper for guests you share it with! I also want to compliment you on your photography. I’ve seen so many of your recipe posts now and your photos always look lovely.

  3. Ah well, you know the old saying, What you don’t won’t kill you. (or something of the sort that I can’t come up with at the moment! Yum! I bet the cream cheese layer is amazing in this pumpkin bread!! Yum!!

  4. Your photos are gorgeous and the recipe looks too delicious! And yes, that crab bowl is so adorable.