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Cheesecake Swirl Pumpkin Bread

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Cheesecake Swirl Pumpkin Bread is a moist, warmly spiced pumpkin loaf with a rich, creamy cheesecake ribbon running through the center. Beautifully marbled and perfectly balanced between sweet and tangy, this fall-inspired bread is ideal for breakfast, dessert, or an afternoon treat.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 55–65 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • Pumpkin Bread Batter:
  • 222 g (1 3/4 cups) all-purpose flour
  • 248 g (1 1/4 cups) granulated sugar
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 3/4 teaspoon fine salt
  • 320 g (1 1/3 cups) 100% pumpkin puree
  • 90 ml (6 tablespoons) vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • Cheesecake Filling:
  • 113 g (1/2 cup) full-fat cream cheese, room temperature
  • 50 g (4 tablespoons) granulated sugar
  • 15 g (2 tablespoons) all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 large egg, room temperature
  • Topping:
  • 2 tablespoons granulated sugar

Instructions

  1. Preheat 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 bowl, whisk pumpkin puree, vegetable oil, sugar, eggs, and vanilla until smooth.
  3. Whisk in baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
  4. Gently fold in flour until just combined. Do not overmix.
  5. In a separate bowl, mix cream cheese, sugar, flour, vanilla, and egg until smooth and creamy.
  6. Pour half of the pumpkin batter into prepared pan and spread evenly.
  7. Spoon cheesecake filling over the batter and gently swirl with a knife for visible marbling.
  8. Top with remaining pumpkin batter and smooth surface.
  9. Sprinkle granulated sugar evenly over the top.
  10. Bake 55–65 minutes, until a toothpick inserted in the center comes out mostly clean. Tent with foil if browning too quickly.
  11. Cool in pan for 15 minutes, then transfer to a wire rack to cool completely.

Notes

  • Use 100% pumpkin puree, not pumpkin pie filling.
  • Avoid overmixing to keep the loaf tender.
  • Refrigerate due to the cheesecake layer.
  • Freeze individual slices for up to 3 months.
  • Let cool completely before slicing for clean swirls.

Nutrition

Find it online: https://savorymomskitchen.com/cheesecake-swirl-pumpkin-bread/