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+ servings
Several slices of cheesecake pumpkin bread stacked on top of each other on parchment paper
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Cheesecake Swirl Pumpkin Bread

Spiced pumpkin bread stuffed with a cheesecake filling and sprinkled with sugar
Course Breakfast, Dessert, Snack
Cuisine American
Diet Vegetarian
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12 slices
Calories 301kcal
Author Ella

Equipment

  • 8.5"x4.5" loaf pan

Ingredients

Pumpkin Bread

  • 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

Cheesecake Filling

  • 113 grams cream cheese room temperature
  • 50 grams granulated sugar
  • 15 grams flour
  • 1 teaspoon vanilla extract
  • 1 egg room temperature

Topping

  • 2 tablespoon granulated sugar

Instructions

  • Heat oven to 350°F/174°C. Grease a 8.5x4.5" 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.

Notes

My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. I have provided a conversion to US cups but please note that I haven’t tested the recipe with this method. Just click on ‘US customary’ above the ingredients. 
Cream Cheese: If you're based in Europe and your cream cheese comes in tubs instead of packets, you'll need to pat them dry before making your cheesecake batter. Cream cheese in Europe has a higher moisture content. 
Storage: Keep tightly wrapped in the fridge for 5 days. Freeze slices for up to 3 months and defrost overnight in the fridge. 
This recipe is adapted from Smitten Kitchen’s Pumpkin Bread.

Nutrition

Calories: 301kcal | Carbohydrates: 45g | Protein: 4g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 274mg | Potassium: 108mg | Fiber: 1g | Sugar: 28g | Vitamin A: 4337IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 2mg