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A green plate with a piece of pumpkin bread on it with a wire rack in the background - square
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Pumpkin Cheesecake Bread

This is such a fun and delicious sweet bread!
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

Ingredients

Pumpkin Batter

  • ½ cup butter room temperature
  • ½ cup brown sugar
  • ½ cup cane sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • ¾ cup pumpkin puree

Dry Ingredients:

  • 1 ¾ cups spelt flour or flour of choice
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ¼ teaspoon nutmeg
  • ½ teaspoon salt

Addon

  • 1 cup raisins

Cream Cheese Batter

  • 1 block cream cheese room temperature
  • ½ cup cane sugar
  • 1 egg
  • 1 teaspoon vanilla

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

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