4.5 from 39 votes
Pumpkin Cheesecake Bread
This Pumpkin Cheesecake Bread recipe is loaded with pumpkin spice flavor and a creamy cream cheese filling. This fall quick bread recipe makes for an impressive breakfast or dessert.
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 10
Calories: 370 kcal
Course:
Bread
Cuisine:
American
Ingredients
For the pumpkin bread batter:
- 1/2 cup canola oil 100 grams
- 1 cup granulated sugar* 213 grams
- 1 large egg
- 1 teaspoon vanilla extract 6 grams
- 1 1/4 cups solid pack pumpkin 294
- 1 1/2 cups all-purpose flour 195 grams
- 1/2 teaspoon salt 3 grams
- 1/2 teaspoon baking soda 4 grams
- 1 teaspoon baking powder 4 grams
- 2 teaspoons cinnamon 4 grams
- 2 teaspoon pumpkin pie spice 4 grams
For the filling:
- 6 ounces cream cheese room temperature
- 1/3 cup granulated sugar 62 grams
- ½ teaspoon vanilla extract 2 grams
- 1 tablespoons all-purpose flour 7 grams
- 1 large egg room temperature
Sugar topping:
- 2 tablespoons raw sugar
Instructions
- Preheat the oven to 350º Fahrenheit. Grease and flour a 9×5 loaf pan.
Cup of Yum
Make the bread:
- In a large mixing bowl, mix together the oil, sugar, eggs, vanilla and pumpkin in a bowl. You can mix by hand or use a hand mixer or stand mixer. Be careful not to overmix. 1/2 cup canola oil, 1 cup granulated sugar*, 1 large egg, 1 teaspoon vanilla extract, 1 1/4 cups solid pack pumpkin
- In a separate bowl, mix together the flour, salt, baking soda, baking powder, cinnamon and pumpkin pie spice. 1 1/2 cups all-purpose flour, 1/2 teaspoon salt, 1/2 teaspoon baking soda, 1 teaspoon baking powder, 2 teaspoons cinnamon, 2 teaspoon pumpkin pie spice
- Add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix.
Make the filling:
- In a small bowl, cream together the cream cheese, sugar, vanilla and flour. Then add in the egg and mix on low speed just until combined. 6 ounces cream cheese, 1/3 cup granulated sugar, ½ teaspoon vanilla extract, 1 tablespoons all-purpose flour, 1 large egg
Assemble the bread:
- Pour half the bread batter into your prepared pan. Then, spoon the filling mixture over the bread and spread around evenly. Pour the remaining bread batter on top. Sprinkle the top with raw sugar. 2 tablespoons raw sugar
- Bake for 55-60 minutes or until a toothpick inserted in the center of the loaf comes out clean. Allow the bread to cool in the pan for 10 minutes before turning onto a wire rack to cool completely.
Notes
- Store in an airtight container in the refrigerator.
- The calories shown are based on the bread being cut into 10 pieces, with 1 serving being 1 slice of bread. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
- You can use half brown sugar and half white sugar if you'd like.
- Store in an airtight container in the refrigerator.
Nutrition Information
Calories
370kcal
(19%)
Carbohydrates
48g
(16%)
Protein
5g
(10%)
Fat
18g
(28%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
56mg
(19%)
Sodium
243mg
(10%)
Potassium
168mg
(5%)
Fiber
2g
(8%)
Sugar
31g
(62%)
Vitamin A
5051IU
(101%)
Vitamin C
1mg
(1%)
Calcium
58mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 370
% Daily Value*
| Calories | 370kcal | 19% |
| Carbohydrates | 48g | 16% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 56mg | 19% |
| Sodium | 243mg | 10% |
| Potassium | 168mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 31g | 62% |
| Vitamin A | 5051IU | 101% |
| Vitamin C | 1mg | 1% |
| Calcium | 58mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.