Go Back
Pumpkin Cheesecake Bread

Swirled Pumpkin Cheesecake Bread Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Calories: 358
Ingredients Method Notes

Ingredients
  

  • 1 3/4 cups (220g) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs
  • 1 cup (240g) pumpkin puree
  • 1 tsp vanilla extract
  • 8 oz (226g) cream cheese, softened
  • 1/3 cup (65g) granulated sugar
  • 1 large egg yolk
  • 1/2 tsp vanilla extract

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9x5-inch loaf pan. Whisk the flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a large bowl.
  2. In another bowl, whisk together 1 cup sugar and oil. Add the 2 eggs one at a time, then stir in pumpkin puree and 1 tsp vanilla. Mix the wet into the dry until just combined.
  3. Beat the cream cheese, 1/3 cup sugar, egg yolk, and 1/2 tsp vanilla in a medium bowl until smooth and glossy.
  4. Spread half the pumpkin batter into the pan. Dollop the cream cheese mixture over it, top with remaining pumpkin batter, and swirl gently with a knife.
  5. Bake for 60 to 70 minutes until a toothpick comes out with moist crumbs. Cool in the pan 15 minutes, then transfer to a rack to cool completely before slicing.

Notes

Let the loaf cool fully before slicing to avoid a gummy crumb. For the cleanest swirl, use room-temperature cream cheese and resist the urge to over-swirl the batters.