Cheesecake-Stuffed Pumpkin Bread Recipe

This decadent Cheesecake-Stuffed Pumpkin Bread is made with moist pumpkin puree, tangy cream cheese, rich sour cream, and warm pumpkin pie spice. The result is a perfectly spiced quick bread with a thick, creamy cheesecake swirl running through the center. It’s the ultimate fall treat, perfect for a cozy afternoon snack or special breakfast, and this recipe makes one delicious loaf.

Cheesecake-Stuffed Pumpkin Bread Ingredients

For the Cheesecake Swirl:

• One 8-ounce package cream cheese, at room temperature
• 1/3 cup granulated sugar
• 1/4 cup sour cream
• 1 large egg

For the Pumpkin Bread:

• Nonstick cooking spray
• 1 1/3 cups all-purpose flour, plus more for dusting the pan
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 3/4 cup granulated sugar
• 1 cup pumpkin puree
• 1/3 cup vegetable oil
• 1 teaspoon pumpkin pie spice
• 1 teaspoon pure vanilla extract
• 1 large egg
• Confectioners’ sugar, for dusting

How To Make Cheesecake-Stuffed Pumpkin Bread

1. Prepare the oven and cheesecake filling: Position an oven rack in the bottom third of the oven and preheat to 325∘F (165∘C). In a large bowl, combine the room temperature cream cheese, granulated sugar, sour cream, and egg. Beat with an electric mixer until smooth and well combined. Set the bowl aside.
2. Prepare the pan and dry ingredients: Generously spray a 9-by-5-inch loaf pan with nonstick cooking spray. Add a tablespoon of flour and tilt the pan to coat all sides, tapping out any excess. In a medium bowl, whisk together the flour, baking soda, and kosher salt.
3. Mix the pumpkin bread batter: In a separate large bowl, whisk together the granulated sugar and pumpkin puree. Then, whisk in the vegetable oil, pumpkin pie spice, vanilla, and egg until fully combined. Add the flour mixture to the wet ingredients and whisk gently until just combined. Do not overmix.
4. Layer and swirl the batters: Reserve 1 cup of the pumpkin batter. Spread the remaining pumpkin batter evenly in the bottom of the prepared loaf pan. Carefully spoon the cream cheese mixture over the pumpkin batter. Spoon the reserved 1 cup of pumpkin batter in a line down the center of the cheesecake layer.
5. Create the swirl: Insert the tip of a small knife into the batter. Gently drag the knife through the layers in an “S” shape from one end of the pan to the other 5 to 6 times to create a marbled effect.
6. Bake the bread: Bake for 1 hour and 15 minutes to 1 hour and 20 minutes. The bread is done when the top is cracked and a cake tester or long wooden skewer inserted into the center comes out clean.
7. Cool completely before serving: Let the bread cool in the pan on a wire rack for 30 minutes. Carefully run a knife around the edges and invert the loaf onto a platter, then flip it upright. Allow it to cool completely, for at least another 1 1/2 hours, before dusting with confectioners’ sugar and slicing.

Recipe Tips

• Use Room Temperature Cream Cheese: For a silky-smooth cheesecake filling, your cream cheese must be at room temperature. Cold cream cheese will result in a lumpy, uneven filling.
• Don’t Overmix the Batter: When you add the dry ingredients to the wet pumpkin mixture, mix only until you no longer see streaks of flour. Overmixing develops gluten and can make the bread tough instead of tender.
• Swirl Sparingly: To get a beautiful, distinct swirl, be careful not to overdo it. Just a few passes with a knife is enough to marble the batters. If you swirl too much, the cheesecake and pumpkin will blend together.
• Cooling is Crucial: Do not rush the cooling process. The cheesecake filling needs time to fully set. Slicing the bread while it’s still warm will cause it to fall apart.

What To Serve Cheesecake-Stuffed Pumpkin Bread

This rich and flavorful bread is a wonderful treat all on its own, no additions needed. A warm slice is perfect with a hot cup of black coffee or a spiced chai latte, which complements the autumn flavors beautifully. It also pairs well with a simple glass of cold milk. For an extra touch of sweetness, you can serve it with a small pat of butter or a light spread of apple butter.

How To Store Cheesecake-Stuffed Pumpkin Bread Leftovers

• Refrigerate: Due to the cream cheese filling, this bread must be stored in the refrigerator. Wrap the loaf tightly in plastic wrap or place it in an airtight container. It will stay fresh for up to 5 days.
• Freeze: This bread freezes very well. You can freeze the entire loaf or individual slices. Wrap each piece securely in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw slices in the refrigerator or at room temperature.

Cheesecake-Stuffed Pumpkin Bread Nutrition Facts

• Calories: 350 kcal
• Total Fat: 18g
• Saturated Fat: 7g
• Cholesterol: 75mg
• Sodium: 240mg
• Total Carbohydrate: 42g
• Dietary Fiber: 2g
• Sugars: 27g
• Protein: 6g

Frequently Asked Questions

• Why is my bread raw in the middle? This is a very moist, dense loaf and it requires a long baking time. Your oven temperature may be slightly off, or the cake tester might have hit a pocket of cheesecake filling. Make sure the tester is inserted into the pumpkin bread portion and comes out clean.
• Can I use a different pan size? Yes, but you will need to adjust the baking time. If you use an 8×4-inch loaf pan, the bread will be taller and will likely require an additional 10-15 minutes of baking. For muffins, layer the batter in liners and bake for 20-25 minutes.
• My cheesecake filling sank to the bottom. What went wrong? This can happen if the cheesecake filling is much heavier than the pumpkin batter. Make sure you beat the cheesecake filling until it is smooth and light. Also, ensure your baking soda is fresh so the pumpkin bread has enough lift to support the filling.
• Can I skip the sour cream in the filling? The sour cream adds a wonderful tangy flavor and creamy texture. You could substitute it with full-fat plain Greek yogurt if needed, but the final texture and flavor may be slightly different.

Try More Recipes:

• Dump Pumpkin Pie Recipe
• Souffled Pumpkin Pancake Recipe
• Pumpkin Gooey Butter Cake Recipe