Pumpkin Cheesecake Bread
A delightful bread combining rich pumpkin flavors with creamy cheesecake swirls, perfect for breakfast or dessert.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 85 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 tablespoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 cup pumpkin puree
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 8 ounces cream cheese, softened
- ½ cup sugar (for cheesecake filling)
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a 9×5 inch loaf pan by greasing it or lining it with parchment paper.
- Mix the flour, baking soda, baking powder, cinnamon, and nutmeg in a large bowl.
- Combine sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract in another bowl.
- Add the dry ingredients to the wet ingredients and stir gently until just combined.
- Prepare the cheesecake filling by mixing cream cheese, sugar, and vanilla extract until smooth.
- Layer half of the pumpkin batter into the pan, followed by half of the cheesecake filling. Repeat the process.
- Bake for 60-70 minutes until a toothpick comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack.
- Slice and serve with optional toppings like powdered sugar or caramel sauce.
Notes
For a lighter version, substitute cream cheese with Neufchâtel or use applesauce instead of vegetable oil.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 16g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: pumpkin, cheesecake, bread, fall, dessert, baking