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This Cheesecake Swirl Pumpkin Bread has a layer of cheesecake running through the best moist pumpkin bread! It’s delicious and takes pumpkin bread to a whole new level!
This post is sponsored by Challenge Butter, but all opinions are my own.
Cheesecake Swirl Pumpkin Bread
I have been loving pumpkin bread this fall. It’s such a simple treat to make, full of amazing pumpkin and spice flavor and you can basically get away with eating it for breakfast, snacks and dessert. It’s fantastic.
You may have seen several weeks ago that I shared the BEST Pumpkin Bread Recipe with you. I seriously can’t get enough. And then recently I shared how to turn it into french toast (totally amazing, BTW). Well, today we are taking this pumpkin bread even further and adding a cheesecake swirl! The best of the best! How can you beat a combination of pumpkin bread and cheesecake? You can’t.
This Cheesecake Swirl Pumpkin Bread is seriously amazing. From the soft, moist pumpkin bread to the creamy cheesecake swirl, every bite is scrumptious and bursting with flavor. You have to try it!
How to Make Cheesecake Swirl Pumpkin Bread
This pumpkin bread is pretty straightforward to make. You will use the creaming method here, rather than just mixing all the wet and dry ingredients together, then combining them. I’ve tried both ways and I have to say that the texture of this bread with the creaming method is far better and worth the extra step.
So to get started, you’ll cream your butter, sugar and eggs together. Naturally, I used my favorite butter – Challenge Butter. It’s such a creamy butter and it goes from farm to fridge in just two days, so you know it’s fresh. It has no added hormones, artificial flavors or fillers, which I’m a big fan of. You know you’re getting a high quality butter when you buy Challenge and it shows in it’s creamy texture.
Once your butter, sugar and eggs have been creamed together, add your pumpkin puree. Make sure you’re using pumpkin puree and not pumpkin pie filling. The pumpkin pie filling has sugar and spices added already, so you want just the puree.
Finally, you’ll add your dry ingredients. Mix them together just until they are combined. If there’s still a little mixing to be done, remove the bowl from your mixer and use a spatula to fold it together by hand. You don’t want to over mix the batter and end up with a tough bread.
Now that the base of the pumpkin bread is done, set that aside and put together the cheesecake filling. It’s pretty simple – just cream cheese, sugar, an egg and vanilla extract. Again, I rely on my trusty Challenge Cream Cheese, which is as close to homemade as it gets and has nothing artificial and no added hormones. Plus, it’s super creamy and perfect as the base of the cheesecake filling.
The cream cheese and sugar are combined first, until they are nice and smooth. Then the egg is added, along with vanilla extract for flavor.
Add about half of the pumpkin bread batter into your loaf pan, then add the cheesecake filling, and finally the remainder of the pumpkin bread batter. Just drop spoonfuls over the cheesecake filling and gently spread them together to create an even layer.
With all the batter, filling and moisture in this loaf, it does take a while to bake in the oven. If it starts to brown a bit more than you like, you can tent it. The loaf will rise while it bakes and then fall a bit while it cools. That’s primarily because of the cheesecake filling – it rises when baking and falls as it cools.
It’ll be tough to wait, but you want to be sure the bread has cooled completely and been chilled before cutting into it. The cheesecake filling won’t hold up as well to cutting if it’s still too warm. I personally like anything that’s cheesecake to be chilled, so that’s my preference for this bread too.
I have no doubt that you’ll love this Cheesecake Swirl Pumpkin Bread! It’s an amazing combination of pumpkin bread and cheesecake that’s hard to stop eating. It’s perfect to have on hand and for sharing all holiday season. I’d suggest you make yourself a couple loaves and just go to town!
You might also enjoy:
The BEST Pumpkin Bread Recipe
Pumpkin Bread French Toast
Pumpkin Cupcakes
Pumpkin Cheesecake
Pumpkin Pie
Watch How To Make It
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Cheesecake Swirl Pumpkin Bread
- Prep Time: 35 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 50 minutes
- Yield: 10-12 slices
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This Cheesecake Swirl Pumpkin Bread has a layer of cheesecake running through the best moist pumpkin bread! It’s delicious and takes pumpkin bread to a whole new level!
Ingredients
Pumpkin Bread
- 1 1/2 cups (195g) all purpose flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp ground cinnamon
- 3/4 tsp ground nutmeg
- 3/4 tsp ground cloves
- 1/2 tsp salt
- 1/2 cup (112g) unsalted Challenge butter, room temperature
- 1 1/2 cups (310g) sugar
- 2 large eggs
- 1 1/2 cups (348g) pumpkin puree
Cheesecake Swirl
- 8 oz (226g) Challenge cream cheese, room temperature
- 1/4 cup (52g) sugar
- 1 large egg
- 1/2 tsp vanilla extract
Instructions
1. Preheat oven to 350 degrees. Grease a 9×5 loaf pan very well with non stick baking spray.
2. In a medium size bowl, combine the flour, baking soda, baking powder and spices. Whisk together to combine, then set aside.
3. In a large mixer bowl, combine the butter and sugar and mix just until combined.
4. Add the eggs one at a time, mixing until well combined after each addition.
5. Turn the mixer to medium speed and beat until light and fluffy, 2-3 minutes.
6. Add the pumpkin purée and beat until well combined. The mixture may like a little curled and separated.
7. Add the dry ingredients and mix on low speed just until combined. Do not over mix. If you need to stir it a bit more, use a spatula and do it gently by hand. Set batter aside.
8. To make the cheesecake swirl, add the cream cheese and sugar to another large mixer bowl and beat until well combined and smooth.
9. Add the egg and vanilla extract and mix until well combined.
10. Add about half of the pumpkin bread batter to the bottom of the loaf pan and spread evenly.
11. Spread the cheesecake filling evenly on top of the pumpkin bread batter.
12. Drop spoonfuls of the remaining pumpkin bread batter over the top of the cheesecake filling and gently spread together to form an even layer.
13. Bake for about 1 hour and 15 minutes, or until a toothpick inserted in the middle comes out clean. You can tent the bread after about 45 minutes to an hour, if needed, to keep it from browning too much on top.
14. Remove the loaf from the oven and allow to cool for about 20 minutes and then remove to a cooling rack to cool completely. The bread will rise as it bakes and then fall a bit as it cools.
15. When completely cooled, store pumpkin bread well wrapped or in an air tight container in the fridge. Bread is best for 3-4 days.
Nutrition
- Serving Size:
- Calories: 335
- Sugar: 31 g
- Sodium: 256.4 mg
- Fat: 15.7 g
- Carbohydrates: 45.3 g
- Protein: 4.8 g
- Cholesterol: 86 mg
Waaaaay too much sugar in our opinion after making it. Will try again with HALF the sugar
This recipe turned out AMAZING!! Super moist and phenomenal flavor.
Awesome! So glad you enjoyed it!
My husband says this is his new favorite dessert! It’s got a great spiced flavor. The bread came out super moist. I did use cake flour instead and the whole can of pumpkin. Will make again!
So glad you enjoyed it!
Wow, It looks so delicious. I will try this recipe…!!!