This Cheesecake Swirl Pumpkin Bread is the ultimate fall treat, combining warmly spiced pumpkin bread with a rich, creamy cheesecake ribbon running through the center. Moist, fluffy, and beautifully marbled, this loaf is perfect for breakfast, dessert, or an afternoon coffee break.

Why You’ll Love This Recipe

• It’s incredibly moist thanks to oil-based batter instead of butter.
• The cheesecake swirl adds a creamy, tangy contrast to the sweet pumpkin bread.
• No mixer required — just a bowl and a whisk.
• Perfectly spiced with cinnamon, nutmeg, and ginger for cozy flavor.
• Makes a stunning loaf that looks impressive but is very easy to prepare.
• Great for meal prep — it stores and freezes beautifully.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pumpkin Bread Batter

222 grams (1 ¾ cups) all-purpose flour
248 grams (1 ¼ cups) granulated sugar
½ teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¾ teaspoon fine salt
320 grams (1 ⅓ cups) 100% pumpkin puree
90 ml (6 tablespoons) vegetable oil
2 large eggs, room temperature
2 teaspoons vanilla extract

Cheesecake Filling

113 grams (½ cup) full-fat cream cheese, room temperature
50 grams (4 tablespoons) granulated sugar
15 grams (2 tablespoons) all-purpose flour
1 teaspoon vanilla extract
1 large egg, room temperature

Topping

2 tablespoons granulated sugar

Directions

1. Preheat your oven to 350°F (174°C). Grease and line an 8.5 x 4.5-inch loaf pan with parchment paper.
2. In a large mixing bowl, whisk together the pumpkin puree, vegetable oil, granulated sugar, eggs, and vanilla extract until smooth and fully combined.
3. Add the baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Whisk until evenly incorporated.
4. Add the flour and gently stir until just combined. Make sure there are no visible streaks of flour, but avoid overmixing.
5. In a separate small bowl, mix the cream cheese, sugar, flour, vanilla extract, and egg until smooth and creamy.
6. Pour half of the pumpkin batter into the prepared loaf pan and spread evenly.
7. Spoon the cheesecake filling over the pumpkin layer and gently spread it out. Use a butter knife to lightly swirl it into the pumpkin batter. Do not overmix — you want visible swirls.
8. Pour the remaining pumpkin batter over the top and smooth with a spatula.
9. Sprinkle 2 tablespoons of granulated sugar evenly over the surface.
10. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out mostly clean. If the top begins to brown too quickly, loosely tent with foil during the last 15 minutes of baking.
11. Allow the bread to cool in the pan for about 15 minutes before transferring to a wire rack to cool completely.

Servings and timing

Servings: 12 slices

Prep Time: 10 minutes
Cook Time: 55–65 minutes
Total Time: Approximately 1 hour 10 minutes

Calories: Approximately 301 kcal per slice

Variations

• Chocolate Chip Pumpkin Bread: Fold 100 grams of semi-sweet chocolate chips into the pumpkin batter.
• Nutty Crunch: Add ½ cup chopped walnuts or pecans for added texture.
• Extra Spice: Add ¼ teaspoon ground cloves or allspice for deeper fall flavor.
• Dairy-Free Option: Omit the cheesecake swirl and enjoy a soft, perfectly spiced pumpkin loaf on its own.
• Maple Twist: Replace 50 grams of granulated sugar with maple syrup and reduce flour by 1 tablespoon to balance moisture.

Storage/Reheating

Store the bread tightly wrapped or in an airtight container in the refrigerator for up to 5 days due to the cheesecake layer.

To freeze, wrap individual slices in plastic wrap and place in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the refrigerator.

To reheat, warm a slice in the microwave for 10–15 seconds for a freshly baked texture.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

No, use 100% pure pumpkin puree. Pumpkin pie filling contains added sugar and spices, which will alter the recipe.

Can I make this without the cheesecake swirl?

Yes, simply omit the cheesecake filling for a classic spiced pumpkin bread.

Why is my pumpkin bread dense?

Overmixing the batter or using too much flour can result in a dense loaf. Measure carefully and mix gently.

Can I use butter instead of oil?

Oil keeps the bread extra moist. Butter can be used, but the texture may be slightly less soft.

How do I know when it’s fully baked?

Insert a toothpick into the center. It should come out mostly clean with a few moist crumbs.

Can I make this recipe into muffins?

Yes, divide the batter into lined muffin tins and bake at 350°F (174°C) for 18–22 minutes.

Why did my cheesecake layer sink?

If the pumpkin batter is too thin or the swirl is overmixed, the cheesecake layer may not stay distinct.

Do I need to refrigerate it?

Yes, because of the cream cheese filling, it should be stored in the refrigerator.

Can I reduce the sugar?

You can reduce the sugar in the pumpkin batter by 30–40 grams, though it may slightly affect moisture and texture.

Can I use whole wheat flour?

You can substitute up to 50% of the all-purpose flour with whole wheat flour for a heartier texture.

Conclusion

Cheesecake Swirl Pumpkin Bread is a beautifully moist, warmly spiced loaf with a creamy surprise inside. It’s simple to prepare, requires no special equipment, and delivers bakery-quality results every time. Whether you serve it for breakfast, dessert, or alongside your afternoon coffee, this cozy pumpkin loaf is guaranteed to become a seasonal favorite.

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