Pumpkin Cheesecake Bread Recipe

This Pumpkin Cheesecake Bread is delicious and easy-to-make. The pumpkin bread is fluffy and perfectly spiced, pairing flawlessly with the luscious cheesecake layer in the middle.

This pumpkin cheesecake bread combines spiced pumpkin batter with a smooth cheesecake layer in the middle. The layer is both visually pleasing and adds a sweet and slight tanginess to each bite!

Ingredient Notes and Substitutions

These are the main ingredients that you will need to make this recipe. However, scroll down to the recipe card for the full list and measurements.

• All Purpose Flour– Make sure to measure the flour accurately to avoid a dense and dry crumb. You can also use a Gluten-Free All-Purpose Flour to make this recipe gluten-free friendly, swapping at a 1:1 ratio.
• Baking Powder– Helps the loaf be light, rise high, and have a fluffy texture.
• Baking Soda– Reacts with the natural acidity in pumpkin purée to give the bread a tender crumb and perfectly browned/crisp edges.
• Pumpkin Pie Spice– Makes each bite feel like a warm hug! If you don’t have pumpkin pie spice, you could make your own mixture by combining 3/4 tsp ground cinnamon, 1/8 tsp ground ginger and 1/8 tsp ground nutmeg.
• Ground Nutmeg and Cinnamon – I add a little extra of these to strengthen the flavor, even though they are in the pumpkin pie spice.
• Salted Butter- Will give the pumpkin bread a rich flavor and tender crumb. You can also used unsalted butter, swapping at a 1:1 ratio. However, add a pinch of salt to the batter to balance out the sweetness.
• Pumpkin Purée– Use a 100% Pure Pumpkin Purée and not a pumpkin pie filling as that contains additional ingredients.
• Granulated Sugar– Is used in both the pumpkin bread layers and cheesecake filling. The sweetness perfectly balances the spices and gives the pumpkin bread a good structure.
• Eggs- Make sure to use large-sized eggs that have sat at room temperature before using them in the batter and cheesecake layer.
• Vanilla Extract– Adds a delicious flavor to both the pumpkin bread and cheesecake filling. You can also use a vanilla paste, swapping at a 1:1 ratio if that is your preference.
• Cream Cheese- Used to make the cream cheese filling and adds a nice tanginess to each bite!

Making and Layering the Cheesecake Filling

Start with cream cheese softened to room temperature. Combine the filling ingredients with an electric hand mixer, scraping the sides and mixing only as needed until smooth.

Spread about two-thirds of the pumpkin batter in the pan, then add the filling in an even layer. You can pour it, spoon it, or use a piping bag. I prefer piping for more control over where the filling goes. Cover with the remaining batter; the photos in How to Make Pumpkin Cheesecake Bread show the layers before baking.

How to Make Pumpkin Cheesecake Bread

The full-detailed instructions are written out in the recipe card below. Please use these images to help guide you as needed when following the directions.

1. Prepare: Preheat the oven to 350°F and line or grease the loaf pan.
2. Make the batter: Mix softened butter and sugar, add eggs, vanilla, milk, and pumpkin puree, then mix in the dry ingredients just until combined.
3. Make the filling: Mix the cheesecake filling ingredients until smooth, scraping the bowl as needed.
4. Layer: Spread about two-thirds of the batter in the pan, add the filling evenly, then gently cover it with the remaining batter.
5. Bake: Bake for 60–65 minutes. At 45 minutes, cover the top with aluminum foil to prevent burning as the loaf continues baking.
6. Cool: Let the loaf cool completely before slicing so the layers stay intact.
7. Once cooled, slice and enjoy!

Frequently Asked Questions

Storing and Freezing Pumpkin Cheesecake Bread

Let the pumpkin cheesecake bread cool completely, then wrap it or place it in an airtight container and refrigerate it. For longer storage, use a freezer-safe container and freeze for up to 1 month.

If you try this recipe, please consider leaving a rating and comment at the end of this blog post! It is incredibly helpful to my small business and to your fellow readers.