This Pumpkin Cheesecake Bread is delicious and easy to make. The pumpkin bread is fluffy and perfectly spiced, pairing flawlessly with the smooth and creamy cheesecake layer and cream cheese frosting on top.

Slices of Pumpkin Cheesecake Swirl Bread on a platter.

I didn’t think pumpkin bread could get any better…then I made THIS recipe!

A classic pumpkin bread loaf with a cheesecake swirl in the middle is decadent and delicious. However, it is still easy to make!

Ingredients to Make Pumpkin Cheesecake Bread

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.

Ingredients measured out in bowls to make the pumpkin bread.
Pumpkin Bread Ingredients

How do I add a cheesecake filling in the pumpkin bread?

The cheesecake filling is incredibly easy to make! I suggest using an electric hand mixer to combine all of the ingredients. This helps to get the smoothest texture to pour over the pumpkin bread batter.

In terms of pouring, you can pour it over freely, use a spoon, or transfer it to a piping bag.

While it requires more work, I like to transfer it to a piping bag to have more control over where the cheesecake filling goes.

See images below in to “How to Make” section to show how the layers of the Pumpkin Cheesecake bread should look prior to baking.

Ingredients measured out in bowls to make the cheesecake swirl.
Cheesecake Swirl Ingredients

How to Make Pumpkin Bread with Cream Cheese Frosting

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.

Creaming butter and sugar together in a bowl.
Add the salted butter and granulated sugar
Creaming butter and sugar together in a bowl.
Cream together
Combining wet ingredients together in a bowl.
Add the remaining liquid ingredients
Combining wet ingredients together in a bowl.
And pumpkin
Combined wet ingredients together in a bowl.
Mix
Adding dry ingredients to the wet in the mixing bowl.
Add the dry ingredients and mix
Adding pumpkin bread batter to the loaf pan.
Transfer 2/3 of the batter to a loaf pan
Adding pumpkin bread batter to the loaf pan.
Spread in an even layer
Adding cheesecake layer on top of pumpkin bread batter to the loaf pan.
Add cheesecake filling
Adding cheesecake layer on top of pumpkin bread batter to the loaf pan.
Top with remaining batter
Adding all layers on top of pumpkin bread batter to the loaf pan.
Gently spread in even layer
Baked pumpkin cheesecake bread in the loaf pan.
Bake
Side view of pumpkin cheesecake bread to show the layers.
Let cool
Slicing the pumpkin bread with the cheesecake layer in the middle.
Slice and enjoy!

Frequently Asked Questions

What size loaf pan did you use?

I used an 8½” x 4½” loaf pan. This gives the perfect height to the Pumpkin Cheesecake Bread so that it doesn’t come out flat.

Can I use gluten free flour?

Yes! You can substitute the all purpose flour for all purpose gluten free flour at a 1:1 ratio.

How do I know it’s time to take the bread out of the oven?

Stick a toothpick in the center of the loaf and if it comes out clean, maybe with a few crumbs, then it’s time to take it out of the oven.

Do I have to let the bread cool?

Yes! Make sure the pumpkin bread has cooled completely. If you don’t, the layers will fall apart when slicing.

How do I store the leftover Pumpkin Cheesecake Bread?

Store in a covered container at room temperature for up to 3-4 days. This ensures the bread stays moist without getting soggy. If not eating within 4 days, store in the fridge for 1 week or a freezer safe container for up to 1 month.

  • My recipe for Pumpkin Bread with Cream Cheese Frosting is absolutely incredible. A tall pumpkin bread topped with just the right amount of cream cheese frosting. It’s the perfect excuse to have cake for breakfast!
  • Muffins are great for when you’re on-the-go. These Gluten Free Pumpkin Muffins are a family favorite and for good reason.
  • Better than Krusteaz Pumpkin Bread is moist, light, fluffy and delicious. It’s filled with just the right amount of pumpkin spice flavor.
  • If you just picked up a fresh jug of apple cider, make my Gluten Free Apple Cider Donuts! They remind you of the ones you can get fresh on the farm. Also, you can make these donuts with regular all purpose flour and don’t have to make them gluten-free.
  • This recipe for Apple Cider Donut Bread is FILLED with apple cider and cinnamon spice flavors. It has a crunchy exterior with a soft and moist texture in the middle.
Slices of Pumpkin Cheesecake Bread on a serving platter.
Slices of Pumpkin Cheesecake Bread on a serving platter.
5 stars (3 ratings)

Pumpkin Cheesecake Bread Recipe

Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 15 minutes
Yield: 12 slices
This Pumpkin Cheesecake Bread is delicious and easy to make. The pumpkin bread is fluffy and perfectly spiced, pairing flawlessly with the smooth and creamy cheesecake layer and cream cheese frosting on top.
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Ingredients
 

Pumpkin Bread

  • 1/2 cup Salted Butter, Softened to Room Temp
  • 1 cup Granulated Sugar
  • 2 large Eggs
  • 1 tsp Vanilla Extract
  • 1/2 cup Milk, Regular or Almond Milk
  • 3/4 cup Pumpkin Puree
  • 1 1/4 cup All Purpose Flour
  • 1 1/2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1 tsp Pumpkin Pie Spice
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg

Cheesecake Filling

  • 4 oz Plain Cream Cheese, Softened to Room Temp
  • 1/4 cup Granulated Sugar
  • 1 tsp Vanilla Extract
  • 1 large Egg
  • 2 tbsp All Purpose Flour

Equipment

  • 1 loaf pan
  • parchment paper

Instructions
 

  • Preheat the oven to 350 degrees F
  • Line a loaf pan with parchment paper and/or spray with nonstick
  • First, start by making the pumpkin bread batter in a large mixing bowl. Combine the butter and sugar, mix until combined using an electric hand mixer or stand mixer
  • Add in the eggs, vanilla, milk and pumpkin puree
  • Mix until combined
  • Add in the dry ingredients and mix just until combined
  • Now, set the batter aside and make the cheesecake filling
  • Combine all of the cheesecake swirl ingredients together in a mixing bowl using an electric hand mixer
  • Scrape the sides and continue mixing as needed until you get a smooth texture
  • Next, pour about 2/3 of the pumpkin bread batter into the lined/greased loaf pan
  • Pour the cheesecake filling layer on top of the pumpkin batter
  • Smooth in an even layer
  • Lastly, add the remaining pumpkin bread batter and spread evenly until the cheesecake layer is completely covered
  • Bake in the oven for a total of 60-65 minutes. However, after 45 minutes, I covered the top with a piece of aluminum foil to prevent any burning as the loaf continued baking
  • Remove from oven and let cool completely
  • Once cooled, slice and enjoy!

Nutrition

Calories: 261kcal, Carbohydrates: 34g, Protein: 4g, Fat: 13g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 76mg, Sodium: 199mg, Potassium: 82mg, Fiber: 1g, Sugar: 22g, Vitamin A: 2815IU, Vitamin C: 1mg, Calcium: 69mg, Iron: 1mg
Author: Jessica Selensky
Course: Breakfast, Dessert, Snack
Cuisine: American
Keywords: Cheesecake Bread, fall baking, fall desserts, healthy pumpkin recipes, pumpkin bread, Pumpkin Bread Recipe, Pumpkin Cheesecake Bread, quick bread

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.