25+ Delicious Pumpkin Cheesecake Bread Recipes You Need To Bake

As the crisp autumn air settles in and the leaves begin to turn, it’s time to embrace all the warm, comforting flavors of fall.

One of the best ways to celebrate the season is by baking, and what better treat to whip up than pumpkin cheesecake bread?

This delightful fusion of rich, creamy cheesecake and the classic flavor of pumpkin has become a beloved fall staple.

Whether you’re planning a cozy gathering, preparing for a festive holiday feast, or simply indulging in a sweet treat for yourself, these 25+ pumpkin cheesecake bread recipes offer something for everyone.

From traditional recipes with warm spices to creative twists featuring chocolate or cranberries, each loaf is sure to bring a taste of autumn to your table.

Join us as we explore this delicious collection of pumpkin cheesecake bread recipes that are not only easy to make but also perfect for sharing with friends and family.

Get ready to fill your kitchen with the aroma of cinnamon, nutmeg, and pumpkin as we dive into these scrumptious recipes that will become cherished favorites in your home.

25+ Delicious Pumpkin Cheesecake Bread Recipes You Need To Bake

In a world filled with endless baking possibilities, pumpkin cheesecake bread stands out as a seasonal favorite that marries the best of both worlds—comforting pumpkin flavors and the luxurious creaminess of cheesecake.

With over 25 delicious recipes at your fingertips, you can easily find the perfect loaf to suit any occasion or craving.

From chocolate chip variations to those enriched with nuts and fruit, the options are as diverse as they are delectable.

So, whether you’re a seasoned baker or a novice in the kitchen, these pumpkin cheesecake bread recipes invite you to get creative and savor the flavors of fall.

Don’t hesitate to share your delicious results with friends and family, and enjoy the heartwarming experience that comes from baking together.

Get your ingredients ready, preheat your oven, and let the baking adventures begin!

Classic Pumpkin Cheesecake Swirl Bread

This Classic Pumpkin Cheesecake Swirl Bread combines the rich, spiced flavors of traditional pumpkin bread with a luscious cheesecake layer. Each bite delivers a balanced combination of sweetness and warmth from the pumpkin, enhanced with a rich, creamy swirl of cheesecake in every slice. It’s a comforting treat that is ideal for autumn but delicious all year round.

Ingredients

For the Pumpkin Bread:

• 1 ¾ cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• ½ cup vegetable oil
• 1 cup pumpkin puree
• 2 large eggs
• 1 tsp vanilla extract

For the Cheesecake Swirl:

• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 large egg
• ½ tsp vanilla extract

Instructions

1. Preheat & Prep: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
2. Mix the Pumpkin Bread Batter: In a medium bowl, whisk together flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. In a separate bowl, beat the oil, pumpkin puree, eggs, and vanilla extract until smooth. Gradually mix the dry ingredients into the wet ingredients until just combined.
3. Prepare the Cheesecake Swirl: In another bowl, beat the cream cheese, sugar, egg, and vanilla until smooth and creamy.
4. Layer & Swirl: Pour half of the pumpkin batter into the loaf pan. Spoon half of the cheesecake mixture over the batter, then top with the remaining pumpkin batter. Finish by adding dollops of the remaining cheesecake mixture. Use a knife to gently swirl the batters together.
5. Bake: Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, cover it loosely with aluminum foil for the last 15 minutes of baking.
6. Cool & Serve: Allow the bread to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

This classic pumpkin cheesecake swirl bread is a delightful marriage of flavors and textures. With a moist, spiced pumpkin base and a velvety cheesecake swirl, each slice is as delicious as it is visually appealing. Perfect for holiday gatherings, this recipe will quickly become a seasonal favorite.

Maple-Pecan Pumpkin Cheesecake Bread

This Maple-Pecan Pumpkin Cheesecake Bread elevates the classic pumpkin loaf with a cheesecake layer infused with maple and topped with crunchy pecans. The result is a moist, flavor-packed bread that brings warmth to any autumn day, with an irresistible maple note that balances the earthy flavors of pumpkin and pecan.

Ingredients

For the Pumpkin Bread:

• 1 ¾ cups all-purpose flour
• 1 cup brown sugar
• 1 tsp baking soda
• ½ tsp baking powder
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp allspice
• ½ tsp salt
• ⅓ cup vegetable oil
• 1 cup pumpkin puree
• 2 large eggs
• 1 tsp vanilla extract
• ¼ cup maple syrup

For the Cheesecake Swirl:

• 8 oz cream cheese, softened
• ¼ cup maple syrup
• 1 large egg
• 1 tsp vanilla extract

For the Pecan Topping:

• ½ cup chopped pecans
• 1 tbsp brown sugar
• 1 tsp cinnamon

Instructions

1. Preheat & Prep: Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
2. Mix the Pumpkin Bread Batter: In a bowl, whisk together flour, brown sugar, baking soda, baking powder, cinnamon, nutmeg, allspice, and salt. In a separate bowl, mix oil, pumpkin puree, eggs, vanilla, and maple syrup until smooth. Fold the dry ingredients into the wet mixture until just combined.
3. Prepare the Maple Cheesecake Swirl: In a medium bowl, beat the cream cheese, maple syrup, egg, and vanilla until smooth.
4. Layer & Swirl: Pour half of the pumpkin batter into the prepared loaf pan. Spoon half of the cheesecake mixture on top, then add the remaining pumpkin batter. Spoon the rest of the cheesecake mixture on top and use a knife to gently swirl.
5. Add Pecan Topping: In a small bowl, mix chopped pecans, brown sugar, and cinnamon. Sprinkle over the top of the loaf.
6. Bake: Bake for 65-75 minutes, or until a toothpick comes out mostly clean. Allow the bread to cool in the pan for 10-15 minutes, then transfer to a wire rack.

The combination of maple syrup, pumpkin, and pecans creates a wonderfully seasonal treat with a hint of sweetness and crunch. This loaf is ideal for a cozy autumn afternoon, adding a special twist to pumpkin bread that’s sure to please your taste buds.

Chocolate Pumpkin Cheesecake Bread

For chocolate lovers, this Chocolate Pumpkin Cheesecake Bread is a dream come true. With rich cocoa powder mixed into the pumpkin bread, a sweet cream cheese swirl, and a touch of cinnamon, each slice is packed with complex flavors. This dessert bread brings together the warmth of pumpkin with the indulgent allure of chocolate.

Ingredients

For the Chocolate Pumpkin Bread:

• 1 ¾ cups all-purpose flour
• ¾ cup granulated sugar
• ¼ cup brown sugar
• ⅓ cup cocoa powder
• 1 tsp baking soda
• ½ tsp baking powder
• 1 tsp cinnamon
• ½ tsp salt
• ½ cup vegetable oil
• 1 cup pumpkin puree
• 2 large eggs
• 1 tsp vanilla extract

For the Cheesecake Swirl:

• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract

Instructions

1. Preheat & Prep: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan, then line with parchment paper.
2. Make the Chocolate Pumpkin Batter: In a large bowl, whisk together flour, granulated sugar, brown sugar, cocoa powder, baking soda, baking powder, cinnamon, and salt. In a separate bowl, mix the oil, pumpkin puree, eggs, and vanilla until smooth. Add the wet ingredients to the dry ingredients, mixing until combined.
3. Prepare the Cheesecake Swirl: In a bowl, beat the cream cheese, sugar, egg, and vanilla until creamy and smooth.
4. Layer & Swirl: Pour half of the chocolate pumpkin batter into the loaf pan. Spoon half of the cheesecake mixture on top, then add the remaining chocolate pumpkin batter. Finish with dollops of the remaining cheesecake mixture and swirl with a knife.
5. Bake: Bake for 60-70 minutes or until a toothpick comes out clean. Allow the bread to cool in the pan for 10-15 minutes before transferring to a cooling rack.

This Chocolate Pumpkin Cheesecake Bread is a rich and decadent treat that combines the flavors of fall with a touch of indulgence. Perfect for any chocolate lover, this unique twist on pumpkin bread will make your seasonal baking lineup unforgettable.

Apple Cinnamon Pumpkin Cheesecake Bread

This Apple Cinnamon Pumpkin Cheesecake Bread combines the coziness of apples and pumpkin with a creamy cheesecake swirl. Filled with tender apple bits and a hint of cinnamon, this bread brings out the best of fall in one delicious slice. Perfect for breakfast or a seasonal dessert, this bread is a celebration of autumn flavors.

Ingredients

For the Pumpkin Apple Bread:

• 1 ¾ cups all-purpose flour
• 1 cup brown sugar
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• ½ cup vegetable oil
• 1 cup pumpkin puree
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup finely diced apple (such as Honeycrisp or Gala)

For the Cheesecake Swirl:

• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 large egg
• ½ tsp vanilla extract

Instructions

1. Preheat & Prep: Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
2. Make the Pumpkin Apple Batter: In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. In a separate bowl, beat oil, pumpkin puree, eggs, and vanilla until smooth. Gradually add the dry ingredients to the wet ingredients until just combined, then fold in the diced apple.
3. Prepare the Cheesecake Swirl: In a medium bowl, beat the cream cheese, sugar, egg, and vanilla until smooth and creamy.
4. Layer & Swirl: Pour half of the pumpkin apple batter into the loaf pan. Spoon half of the cheesecake mixture on top, then add the remaining batter. Top with the remaining cheesecake mixture and swirl with a knife.
5. Bake: Bake for 65-75 minutes or until a toothpick comes out clean. Allow the bread to cool in the pan for 10-15 minutes, then transfer to a wire rack.

This Apple Cinnamon Pumpkin Cheesecake Bread brings together a medley of comforting flavors in each bite. With the sweetness of apples, the warmth of cinnamon, and the creamy cheesecake swirl, this loaf is as delightful as it is aromatic. It’s a fall favorite that will impress your family and friends!

Spiced Chai Pumpkin Cheesecake Bread

Inspired by the warming spices of chai tea, this Spiced Chai Pumpkin Cheesecake Bread adds an exotic twist to classic pumpkin bread. With a rich cheesecake swirl, every slice of this bread offers an experience reminiscent of cozy fall mornings and warm chai lattes. Perfect with a cup of tea or coffee, this bread is as comforting as it is flavorful.

Ingredients

For the Chai-Spiced Pumpkin Bread:

• 1 ¾ cups all-purpose flour
• 1 cup brown sugar
• 1 tsp baking soda
• ½ tsp baking powder
• 1 tsp cinnamon
• ½ tsp ground ginger
• ¼ tsp ground cardamom
• ¼ tsp ground cloves
• ¼ tsp ground allspice
• ½ tsp salt
• ½ cup vegetable oil
• 1 cup pumpkin puree
• 2 large eggs
• 1 tsp vanilla extract

For the Cheesecake Swirl:

• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract

Instructions

1. Preheat & Prep: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. Make the Chai-Spiced Pumpkin Batter: In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, cinnamon, ginger, cardamom, cloves, allspice, and salt. In another bowl, mix oil, pumpkin puree, eggs, and vanilla until smooth. Gradually fold the dry ingredients into the wet mixture until combined.
3. Prepare the Cheesecake Swirl: In a medium bowl, beat the cream cheese, sugar, egg, and vanilla until creamy.
4. Layer & Swirl: Pour half of the chai-spiced batter into the loaf pan, then spoon half of the cheesecake mixture on top. Add the remaining batter and top with the remaining cheesecake mixture, swirling gently.
5. Bake: Bake for 60-70 minutes, or until a toothpick comes out clean. Let cool in the pan for 10-15 minutes before transferring to a cooling rack.

This Spiced Chai Pumpkin Cheesecake Bread brings a wonderful blend of spices that make each slice as comforting as a cup of chai tea. The creamy cheesecake layer enhances the warmth of the chai spices, creating a delightful treat that’s perfect for the fall season.

Pumpkin Caramel Cheesecake Bread

If you love caramel, this Pumpkin Caramel Cheesecake Bread is for you. With ribbons of creamy cheesecake and swirls of caramel sauce, this bread is rich, moist, and full of fall flavors. The caramel gives it an indulgent twist, making it perfect as a dessert or a special breakfast treat.

Ingredients

For the Pumpkin Bread:

• 1 ¾ cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking soda
• ½ tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• ½ tsp salt
• ½ cup vegetable oil
• 1 cup pumpkin puree
• 2 large eggs
• 1 tsp vanilla extract

For the Cheesecake Swirl:

• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 large egg
• ½ tsp vanilla extract

For the Caramel Swirl:

• ⅓ cup caramel sauce, plus more for drizzling

Instructions

1. Preheat & Prep: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. Make the Pumpkin Bread Batter: In a bowl, whisk together flour, sugar, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. In another bowl, combine oil, pumpkin puree, eggs, and vanilla, mixing until smooth. Gradually add the dry ingredients to the wet mixture until fully incorporated.
3. Prepare the Cheesecake Swirl: In a separate bowl, beat the cream cheese, sugar, egg, and vanilla until creamy and smooth.
4. Layer & Swirl with Caramel: Pour half of the pumpkin batter into the loaf pan, then add dollops of the cheesecake mixture and caramel sauce. Add the remaining pumpkin batter on top and repeat with the rest of the cheesecake mixture and caramel. Swirl gently with a knife.
5. Bake: Bake for 65-75 minutes or until a toothpick comes out mostly clean. Let the bread cool in the pan for 10-15 minutes before transferring to a wire rack. Drizzle additional caramel sauce over the cooled loaf if desired.

This Pumpkin Caramel Cheesecake Bread is a decadent treat that combines the autumn flavors of pumpkin with creamy cheesecake and sweet caramel swirls. Ideal for special occasions, it’s sure to satisfy any sweet tooth and is a delightful twist on traditional pumpkin bread.

Lemon Zest Pumpkin Cheesecake Bread

This Lemon Zest Pumpkin Cheesecake Bread offers a refreshing twist to the classic pumpkin bread. The bright citrus notes from lemon zest enhance the warm flavors of pumpkin and spices, creating a unique and uplifting flavor profile. Each slice, featuring a creamy cheesecake swirl, is perfect for breakfast or as a light dessert, adding a burst of freshness to your fall baking.

Ingredients

For the Pumpkin Bread:

• 1 ¾ cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ½ cup vegetable oil
• 1 cup pumpkin puree
• 2 large eggs
• 1 tsp vanilla extract
• Zest of 1 lemon
• 2 tbsp lemon juice

For the Cheesecake Swirl:

• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 large egg
• ½ tsp vanilla extract
• Zest of 1 lemon

Instructions

1. Preheat & Prep: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. Make the Pumpkin Batter: In a large bowl, whisk together flour, sugar, baking soda, baking powder, salt, cinnamon, and ginger. In another bowl, mix the oil, pumpkin puree, eggs, vanilla, lemon zest, and lemon juice until smooth. Combine the dry ingredients with the wet mixture until just mixed.
3. Prepare the Cheesecake Swirl: In a separate bowl, beat together the cream cheese, sugar, egg, vanilla, and lemon zest until creamy.
4. Layer & Swirl: Pour half of the pumpkin batter into the prepared loaf pan, then spoon half of the cheesecake mixture on top. Add the remaining pumpkin batter and top with the rest of the cheesecake mixture, swirling gently with a knife.
5. Bake: Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10-15 minutes before transferring to a wire rack.

This Lemon Zest Pumpkin Cheesecake Bread is a bright and delightful addition to your fall baking collection. The refreshing lemon zest cuts through the richness of the pumpkin and cheesecake, creating a beautifully balanced loaf. Perfect for a brunch gathering or as a special treat, this bread will brighten your day with every slice.

Nutty Pumpkin Cheesecake Bread with Cream Cheese Frosting

This Nutty Pumpkin Cheesecake Bread is a hearty, flavorful loaf filled with crunchy nuts and topped with a sweet cream cheese frosting. The addition of walnuts or pecans adds texture and richness, perfectly complementing the smooth cheesecake swirl. This bread is an excellent option for a satisfying breakfast or a decadent dessert.

Ingredients

For the Pumpkin Bread:

• 1 ¾ cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ cup vegetable oil
• 1 cup pumpkin puree
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup chopped walnuts or pecans

For the Cheesecake Swirl:

• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 large egg
• ½ tsp vanilla extract

For the Cream Cheese Frosting:

• 4 oz cream cheese, softened
• ½ cup powdered sugar
• 1 tbsp milk
• ½ tsp vanilla extract

Instructions

1. Preheat & Prep: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. Make the Pumpkin Nut Batter: In a large bowl, whisk together flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg. In another bowl, mix the oil, pumpkin puree, eggs, and vanilla until smooth. Gradually add the dry ingredients to the wet mixture until just combined. Fold in the chopped nuts.
3. Prepare the Cheesecake Swirl: In a separate bowl, beat the cream cheese, sugar, egg, and vanilla until smooth.
4. Layer & Swirl: Pour half of the pumpkin batter into the loaf pan, then spoon half of the cheesecake mixture on top. Add the remaining pumpkin batter, followed by the rest of the cheesecake mixture. Use a knife to swirl gently.
5. Bake: Bake for 60-70 minutes or until a toothpick comes out clean. Let the bread cool in the pan for 10-15 minutes before transferring to a wire rack.
6. Make the Frosting: In a bowl, beat together cream cheese, powdered sugar, milk, and vanilla until smooth and creamy. Spread over the cooled bread.

This Nutty Pumpkin Cheesecake Bread offers a delightful combination of flavors and textures, from the hearty nuts to the creamy frosting. Each slice is a wonderful treat that can stand alone or be dressed up with frosting for an extra touch of indulgence. It’s a fantastic option for holiday gatherings or cozy afternoons at home.

Pumpkin Cheesecake Bread Pudding

This Pumpkin Cheesecake Bread Pudding transforms leftover pumpkin cheesecake bread into a deliciously comforting dessert. The custard-soaked bread creates a rich, pudding-like texture that highlights the flavors of pumpkin and cheesecake. Topped with a sprinkle of cinnamon and served warm, this dessert is perfect for fall gatherings or cozy family dinners.

Ingredients

For the Bread Pudding:

• 4 cups pumpkin cheesecake bread, cubed (preferably day-old)
• 4 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• ¾ cup granulated sugar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp salt

For the Topping:

• Whipped cream, for serving
• Caramel sauce, for drizzling (optional)

Instructions

1. Preheat & Prep: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Prepare the Bread: Place the cubed pumpkin cheesecake bread in the prepared baking dish.
3. Make the Custard Mixture: In a large bowl, whisk together eggs, milk, heavy cream, sugar, vanilla, cinnamon, nutmeg, and salt until well combined. Pour the custard mixture over the cubed bread, ensuring all pieces are soaked.
4. Bake: Allow the mixture to sit for about 10-15 minutes so the bread can absorb the custard. Bake for 35-45 minutes or until the top is golden and a knife inserted into the center comes out clean.
5. Serve: Allow to cool slightly before serving warm. Top with whipped cream and a drizzle of caramel sauce if desired.

This Pumpkin Cheesecake Bread Pudding is a delightful way to repurpose leftover bread while indulging in the comforting flavors of pumpkin and cheesecake. Warm, creamy, and sweet, it’s the ultimate cozy dessert for fall gatherings. Whether served as a comforting dessert or a sweet breakfast treat, this dish is sure to be a crowd-pleaser.

Chocolate Chip Pumpkin Cheesecake Bread

This Chocolate Chip Pumpkin Cheesecake Bread is a delicious fusion of pumpkin bread and creamy cheesecake, studded with rich chocolate chips. The sweetness of the chocolate complements the warm spices of the pumpkin and creates a decadent loaf that is perfect for breakfast, dessert, or an afternoon snack. Each slice is a delightful treat that will have everyone coming back for more.

Ingredients

For the Pumpkin Bread:

• 1 ¾ cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ cup vegetable oil
• 1 cup pumpkin puree
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup semi-sweet chocolate chips

For the Cheesecake Swirl:

• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 large egg
• ½ tsp vanilla extract

Instructions

1. Preheat & Prep: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. Make the Pumpkin Bread Batter: In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg. In a separate bowl, mix together the oil, pumpkin puree, eggs, and vanilla until smooth. Gradually add the dry ingredients to the wet ingredients until just combined. Fold in the chocolate chips.
3. Prepare the Cheesecake Swirl: In a medium bowl, beat the cream cheese, sugar, egg, and vanilla until smooth and creamy.
4. Layer & Swirl: Pour half of the pumpkin batter into the loaf pan, then spoon half of the cheesecake mixture on top. Add the remaining pumpkin batter, followed by the rest of the cheesecake mixture, and swirl gently with a knife.
5. Bake: Bake for 60-70 minutes or until a toothpick comes out clean. Allow the bread to cool in the pan for 10-15 minutes before transferring to a wire rack.

This Chocolate Chip Pumpkin Cheesecake Bread combines the rich flavors of chocolate and pumpkin, creating a decadent treat that’s perfect for any occasion. The creamy cheesecake swirl adds a luxurious touch, making this bread a favorite among chocolate lovers. Enjoy it warm or toasted for an indulgent breakfast or dessert!

Pumpkin Cheesecake Bread with Toasted Pecans

This Pumpkin Cheesecake Bread with Toasted Pecans adds a delightful crunch to the classic recipe, making it a perfect companion for your fall gatherings. The nutty flavor of the toasted pecans pairs beautifully with the creamy cheesecake swirl and warm pumpkin spices, resulting in a moist, flavorful loaf. This bread is sure to impress your guests and become a staple in your autumn baking lineup.

Ingredients

For the Pumpkin Bread:

• 1 ¾ cups all-purpose flour
• 1 cup brown sugar
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ cup vegetable oil
• 1 cup pumpkin puree
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup pecans, chopped and toasted

For the Cheesecake Swirl:

• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 large egg
• ½ tsp vanilla extract

Instructions

1. Preheat & Prep: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. Toast the Pecans: Spread the chopped pecans on a baking sheet and toast in the oven for about 5-7 minutes, or until fragrant. Remove from the oven and set aside to cool.
3. Make the Pumpkin Batter: In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg. In a separate bowl, combine the oil, pumpkin puree, eggs, and vanilla. Gradually add the dry ingredients to the wet mixture until just combined, then fold in the toasted pecans.
4. Prepare the Cheesecake Swirl: In another bowl, beat the cream cheese, sugar, egg, and vanilla until smooth.
5. Layer & Swirl: Pour half of the pumpkin batter into the prepared loaf pan, then spoon half of the cheesecake mixture on top. Add the remaining pumpkin batter and top with the rest of the cheesecake mixture, swirling gently with a knife.
6. Bake: Bake for 60-70 minutes or until a toothpick comes out clean. Let the bread cool in the pan for 10-15 minutes before transferring to a wire rack.

This Pumpkin Cheesecake Bread with Toasted Pecans is a delightful celebration of fall flavors, combining the richness of pumpkin with the crunch of toasted nuts. Each slice is a perfect blend of texture and taste, making it an ideal choice for holiday brunches or cozy evenings at home. Serve it warm or at room temperature to savor the delightful flavors.

Maple Glazed Pumpkin Cheesecake Bread

This Maple Glazed Pumpkin Cheesecake Bread is a sweet and decadent loaf that brings together the rich flavors of pumpkin and creamy cheesecake, finished with a delightful maple glaze. The combination of warm spices and maple syrup creates an irresistible treat that’s perfect for breakfast or dessert. Each slice is drizzled with a sweet maple glaze that enhances the overall flavor, making this bread a showstopper for any fall gathering.

Ingredients

For the Pumpkin Bread:

• 1 ¾ cups all-purpose flour
• 1 cup brown sugar
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ cup vegetable oil
• 1 cup pumpkin puree
• 2 large eggs
• 1 tsp vanilla extract

For the Cheesecake Swirl:

• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 large egg
• ½ tsp vanilla extract

For the Maple Glaze:

• 1 cup powdered sugar
• 2-3 tbsp maple syrup
• 1-2 tbsp milk (adjust for desired consistency)

Instructions

1. Preheat & Prep: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. Make the Pumpkin Batter: In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg. In another bowl, combine the oil, pumpkin puree, eggs, and vanilla. Gradually fold the dry ingredients into the wet ingredients until just mixed.
3. Prepare the Cheesecake Swirl: In a separate bowl, beat the cream cheese, sugar, egg, and vanilla until smooth and creamy.
4. Layer & Swirl: Pour half of the pumpkin batter into the loaf pan, then spoon half of the cheesecake mixture on top. Add the remaining pumpkin batter, followed by the rest of the cheesecake mixture. Swirl gently with a knife.
5. Bake: Bake for 60-70 minutes or until a toothpick comes out clean. Allow to cool in the pan for 10-15 minutes before transferring to a wire rack.
6. Make the Maple Glaze: In a small bowl, whisk together powdered sugar, maple syrup, and milk until smooth. Drizzle the glaze over the cooled bread.

This Maple Glazed Pumpkin Cheesecake Bread is an indulgent treat that showcases the delightful combination of pumpkin and maple flavors. The sweet glaze adds a finishing touch that elevates each slice, making it a perfect choice for festive gatherings or cozy evenings at home. Serve it warm or at room temperature for a taste of fall in every bite.

Pumpkin Cheesecake Swirl Banana Bread

This Pumpkin Cheesecake Swirl Banana Bread combines the delightful flavors of pumpkin and banana, creating a moist and flavorful loaf that’s both comforting and satisfying. The addition of a rich cheesecake swirl elevates the traditional banana bread, making it a perfect breakfast or snack option. Each bite is a harmonious blend of pumpkin spice and sweet banana, topped with a creamy cheesecake layer.

Ingredients

For the Banana Bread:

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup ripe bananas, mashed (about 2-3 bananas)
• 1 cup pumpkin puree

For the Cheesecake Swirl:

• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 large egg
• ½ tsp vanilla extract

Instructions

1. Preheat & Prep: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. Make the Banana Bread Batter: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. In a large bowl, cream the softened butter and sugar together until light and fluffy. Add the eggs, vanilla, and mashed bananas, mixing until well combined. Gradually add the dry ingredients to the wet mixture, then stir in the pumpkin puree until just combined.
3. Prepare the Cheesecake Swirl: In another bowl, beat the cream cheese, sugar, egg, and vanilla until smooth.
4. Layer & Swirl: Pour half of the banana batter into the prepared loaf pan, then spoon half of the cheesecake mixture on top. Add the remaining banana batter, followed by the rest of the cheesecake mixture, swirling gently with a knife.
5. Bake: Bake for 60-70 minutes or until a toothpick comes out clean. Allow the bread to cool in the pan for 10-15 minutes before transferring to a wire rack.

This Pumpkin Cheesecake Swirl Banana Bread is a delightful way to use ripe bananas while enjoying the flavors of fall. The creamy cheesecake swirl adds richness and moisture, making this loaf a perfect choice for breakfast, an afternoon snack, or even dessert. Enjoy it warm or toasted with a pat of butter for an extra treat!

Pumpkin Spice Cheesecake Bread with Cranberries

This Pumpkin Spice Cheesecake Bread with Cranberries is a festive and flavorful addition to your fall baking. The tartness of fresh or dried cranberries balances the sweetness of the pumpkin and the richness of the cheesecake, creating a delightful contrast in every bite. This loaf is perfect for holiday gatherings or as a cozy treat during the colder months.

Ingredients

For the Pumpkin Bread:

• 1 ¾ cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ½ tsp ground nutmeg
• ½ cup vegetable oil
• 1 cup pumpkin puree
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup fresh or dried cranberries

For the Cheesecake Swirl:

• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 large egg
• ½ tsp vanilla extract

Instructions

1. Preheat & Prep: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. Make the Pumpkin Batter: In a large bowl, whisk together flour, sugar, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. In another bowl, mix the oil, pumpkin puree, eggs, and vanilla until smooth. Combine the dry ingredients with the wet mixture until just mixed, then fold in the cranberries.
3. Prepare the Cheesecake Swirl: In a separate bowl, beat the cream cheese, sugar, egg, and vanilla until smooth.
4. Layer & Swirl: Pour half of the pumpkin batter into the loaf pan, then spoon half of the cheesecake mixture on top. Add the remaining pumpkin batter and top with the rest of the cheesecake mixture, swirling gently with a knife.
5. Bake: Bake for 60-70 minutes or until a toothpick comes out clean. Let the bread cool in the pan for 10-15 minutes before transferring to a wire rack.

This Pumpkin Spice Cheesecake Bread with Cranberries brings together the perfect balance of sweet and tart flavors, making it an exceptional fall treat. The cranberries add a pop of color and flavor, while the creamy cheesecake swirl creates a delightful richness. This loaf is not only delicious but also makes for a beautiful centerpiece at any gathering. Serve it sliced with coffee or tea for a delightful experience.

Pumpkin Cheesecake Bread with Chocolate Ganache

This Pumpkin Cheesecake Bread with Chocolate Ganache is a decadent dessert that combines the warmth of pumpkin and spices with a rich chocolate topping. The cheesecake swirl adds creaminess, while the chocolate ganache provides a luxurious finish that elevates this bread to dessert status. Perfect for special occasions or as a treat for yourself, this loaf is sure to impress with its indulgent flavors.

Ingredients

For the Pumpkin Bread:

• 1 ¾ cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ cup vegetable oil
• 1 cup pumpkin puree
• 2 large eggs
• 1 tsp vanilla extract

For the Cheesecake Swirl:

• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 large egg
• ½ tsp vanilla extract

For the Chocolate Ganache:

• 1 cup semi-sweet chocolate chips
• ½ cup heavy cream

Instructions

1. Preheat & Prep: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. Make the Pumpkin Batter: In a large bowl, whisk together flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg. In another bowl, mix the oil, pumpkin puree, eggs, and vanilla until smooth. Gradually combine the dry ingredients with the wet mixture until just mixed.
3. Prepare the Cheesecake Swirl: In a medium bowl, beat the cream cheese, sugar, egg, and vanilla until creamy and smooth.
4. Layer & Swirl: Pour half of the pumpkin batter into the loaf pan, then spoon half of the cheesecake mixture on top. Add the remaining pumpkin batter and top with the rest of the cheesecake mixture, swirling gently with a knife.
5. Bake: Bake for 60-70 minutes or until a toothpick comes out clean. Allow to cool in the pan for 10-15 minutes before transferring to a wire rack.
6. Make the Chocolate Ganache: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chocolate chips, stirring until smooth and glossy. Let cool slightly.
7. Drizzle the Ganache: Once the bread has cooled, drizzle the chocolate ganache over the top.

This Pumpkin Cheesecake Bread with Chocolate Ganache is a truly indulgent treat that combines the best of both worlds—pumpkin and chocolate. The rich chocolate ganache adds a luxurious finish to the creamy cheesecake and pumpkin bread, making it a standout dessert for any occasion. Whether you serve it at a festive gathering or enjoy it on a cozy night in, this bread is sure to satisfy your sweet cravings.

Note: More recipes are coming soon!