Cheesecake Swirl Pumpkin Bread

by Ala
2 Loaves
1 hr 5 min

Move aside, pumpkin spice latte! This autumn, ring in the holiday season by adding some extra spice (and cheesecake!) to a beloved favorite with this moist, easy-to-make Cheesecake Swirl Pumpkin Bread. We’ve been using a version of this Downeast Maine Pumpkin Bread recipe from Allrecipes now for years–it produces an unbelievably moist and indulgent loaf that can’t be beat IMO, though my recipe ups the amount of cinnamon for an extra little spice. But it’s the cream cheese filling (which I also use in my Super Chewy Molasses Ginger Cookie Bars) that sets this Cheesecake Swirl Pumpkin Bread apart from the rest: the slightly tangy cheesecake cuts into the spicy overtones of the bread, creating the perfect flavor balance and making each slice even more irresistible than the next.

Best of all, this recipe makes two (or more!) loaves, so you can always give one away to your loved ones this holiday season and still have one left to inhale on your own! Yeah, you can throw away that cup of pumpkin spice latte now–trust me, this sweet pumpkin treat is all you’re going to need from now on.

Cheesecake Swirl Pumpkin Bread
Recipe details
  • 2  Loaves
  • Prep time: 15 Minutes Cook time: 50 Minutes Total time: 1 hr 5 min
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For the pumpkin bread:
  • 1 (15 oz.) can pumpkin puree
  • 4 eggs, room temperature
  • 1 cup oil
  • 2/3 cup water
  • 3 cups white sugar
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 1/2 teaspoons salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
For the cheesecake swirl:
  • 1 (8 oz.) package cream cheese, room temperature
  • 1/2 cup white sugar
  • 3 tablespoons yogurt (plain or vanilla)
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon lemon juice
To make pumpkin bread:
Preheat oven to 350 degrees F. Lightly grease two 5x7-inch loaf baking pans and set aside.
In a large mixing bowl, mix together pumpkin puree, eggs, oil, water, and sugar. In a separate medium bowl, sift together remaining ingredients. Fold dry ingredients into wet ingredients gently using a spatula, until just incorporated. Do not overmix.
Pour batter into prepared pans until each one is 1/3 full. Spoon half of the cheesecake mixture into each pan (see below for filling instructions), using a knife to swirl the cream cheese throughout the batter. Top with additional pumpkin batter until each pan is 2/3 full.
Bake in preheated oven for 45-50 minutes, until toothpick inserted in center comes out mostly clean with moist crumbs clinging to it. Set aside and cool completely on wire rack before slicing and enjoying!
(Pro tip: If you have leftover batter, you can pour it into a third prepared pan OR make a separate batch of muffins by baking for 12 minutes instead!)
To make cheesecake swirl:
In a medium bowl, beat cream cheese until smooth. Add remaining ingredients and blend until smooth.
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