Say goodbye to fall with this easy and decadent pumpkin cheesecake bread. This lovely treat is made with pumpkin puree’, nutmeg, and cinnamon. Surprise swirls of cheesecake filling engulf the middle of the loaf, making this one awesome recipe you’ll want to add to your collection!
Thanksgiving is quickly approaching and due to this, I felt the need to share one last pumpkin recipe with everyone. This bread originally made an appearance back in 2009 on the site. I’ve been revamping older posts and figured this one was worth a re-do. To be honest, we haven’t made this bread in quite some time. After dusting it off and making it this week for the site, I’ve come to regret that.
When this bread comes out of the oven after baking, the aroma of fall not only fills your senses, it also makes you want to try a piece straight off the bat. Nevermind how hot it is right after baking, you should take your first bite of it as soon as you can (just be careful not to burn yourself). Upon tasting, you’re going to find that the pieces will melt in your mouth due to how soft and moist it is. I don’t think I need to even mention the added bonus of a cheesecake swirl in the middle. This lovely addition pretty much speaks for itself.
Husband Man wanted me to put this bread on our menu every month…it’s that good! We hope you enjoy it as well 😉
- 1 cup pumpkin puree'
- 1 egg
- 1/3 cup of water
- 1/2 cup of melted unsalted butter
- 1 cup and 1/2 of granulated sugar
- 1 tsp . baking soda
- 1 tsp . cinnamon
- 1/2 tsp . salt
- 1/4 tsp . nutmeg
- 1 cup and 3/4 all purpose flour
- 8 oz . package of cream cheese at room temperature
- 1/2 cup of sugar
- 1 egg
Preheat oven to 350 degrees and grease two 9 inch loaf pans.
In a medium bowl, miix together the pumpkin, 1 egg, 1/3 cup of water, and the melted butter. Mix until well combined.
Add 1 and 1/2 cups of granulated sugar, baking soda, cinnamon, salt, nutmeg, and flour. Beat together until well combined and set aside.
In a small bowl, mix together the cream cheese, 1/2 cup of sugar, and 1 egg until well combined and smooth.
Place 2 cups of the pumpkin mixture on the bottom of each loaf pan, making sure to spread it around so it will completely coat the bottom of each pan.
Spread 1/2 cup of the cream cheese mixture on the top of each pumpkin mixture.
Pour the remaining pumpkin mixture into each pan, on top of the cream cheese.
Top each pan with the remaining cream cheese mixture.
Take a butter knife and swirl the cream cheese and pumpkin mixture around, making a marbling pattern.
Bake for 50 minutes or until cream cheese is set and a toothpick inserted in the middle of each loaf comes out clean.
Due to the cream cheese filling, the bread should be refrigerated after cooling.
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