What is better than pumpkin bread? It has to be pumpkin bread stuffed with cheesecake! This simple pumpkin bread has a cheesecake swirl running through it and it only takes 10 minutes to prepare – plus, no mixer required!
This recipe was first published in October 2020, but has been updated with new photos and tips.
This bread is lightly spiced with all the Fall flavors – pumpkin, cinnamon, nutmeg and ginger. I love having a slice with my afternoon coffee!
Tell me about this recipe
- This bread is made with oil instead of butter, making it extra soft and fluffy!
- You don’t need a mixer to make this recipe, all you need is a bowl, a whisk, and you are good to go!
- If you’re dairy free you can leave out the cheesecake swirl, on it’s own it is so delicious for Fall.
The printable recipe card with the full list of ingredients and instructions can be found at the bottom of this post.
- Pumpkin: make sure you are using 100% pumpkin puree, and not pumpkin pie filling.
- Cream Cheese: use the full-fat Philadelphia cream cheese. If you are in Europe, you will need to lightly pat the cream cheese dry as it has a higher moisture content than cream cheese in North America.
- Oil: use a neutral oil like vegetable, canola, or rapeseed oil.
How to make this recipe
One: Whisk together your pumpkin, oil, sugar, eggs and vanilla until smooth.
Two: Add in your dry ingredients and mix until completely combined. Make sure there are no flour pockets left in the batter.
Three: In a small bowl, mix together all of your cheesecake ingredients.
Four: Grease and line a 8.5×4.5″ loaf pan. Pour in half of your pumpkin batter, followed by your cheesecake batter. Use a butter knife to gently swirl the cheesecake with the pumpkin – be sure not to overmix!
Five: Pour the rest of the pumpkin batter on top. Use an offset spatula to smooth it on top. Sprinkle over your granulated sugar.
Six: Bake at 350 degrees for 55-65 minutes.
- I highly recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake!
- I make sure that all of my ingredients are at room temperature before I start the recipe, so pull out all of the ingredients before you start baking.
- Use a light metal pan for this recipe. A dark metal will scorch the sides of the loaf.
- If you’re in Europe, make sure to pat down your cream cheese with a paper towel before making the cheesecake batter. Cream cheese in Europe has a higher moisture content.
Frequently Asked Questions
Pour about half of the batter into your prepared pan, then pour over your cheesecake filling. Use a small offset spatula to swirl it around. Add the remaining pumpkin batter, and use your offset spatula again to swirl a figure-8.
Because of the pumpkin puree, eggs, and oil, your bread should definitely not be dry! If it is dry, it may be because you used cup measurements instead of metric, which could have led to adding too much flour and making your bread dry.
Cover the loaf tightly and keep in the fridge for up to 5 days.
Yes! Wait until it is completely cool, then slice up the bread. Wrap up each slice in plastic wrap and freeze for up to 3 months. Let it defrost overnight in the fridge when ready to eat.
This recipe is adapted from Smitten Kitchen’s Pumpkin Bread.
Other Fall Recipes to Try:
Have you made this recipe? Make sure to tag me on Instagram @alpineella and leave a review below if you have! If you want more baking ideas, you can follow me on Pinterest.
Cheesecake Swirl Pumpkin Bread
- 8.5"x4.5" loaf pan
- 222 grams flour
- 248 grams granulated sugar
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 320 grams pumpkin puree
- 90 ml vegetable oil
- ¾ teaspoon fine salt
- 2 eggs room temperature
- 2 teaspoon vanilla extract
- 113 grams cream cheese room temperature
- 50 grams granulated sugar
- 15 grams flour
- 1 teaspoon vanilla extract
- 1 egg room temperature
- 2 tablespoon granulated sugar
- Heat oven to 350°F/174°C. Grease a 8.5×4.5" loaf pan.
- In a large bowl, whisk together pumpkin puree, vegetable oil, sugar, eggs, and vanilla until smooth. Add the baking powder, baking soda, spices, and salt. Mix until completely combined. Add flour and stir, stopping when you no longer see streaks of flour.
- In a small bowl, mix all of the cheesecake ingredients together until smooth.
- Pour half of the pumpkin batter into the prepared pan. Dollop the cheesecake filling on top and using a small spatula, smooth it. I then took a butter knife to slightly swirl it with the bottom layer. Pour the remaining pumpkin batter on top. Sprinkle with 2 tablespoons of granulated sugar.
- Bake for 55-65 minutes, until a tester comes out almost clean. I put some foil on top in the last 15 minutes to stop the top from going too brown.
? Would this recipe be a problem to make mini-loaves with or would I have to adjust?
Hi Deborah, I haven’t tried them out as mini loaves but I think it should work – you would have to adjust the baking time though!