Pumpkin Cheesecake Bread

Pumpkin Cheesecake Bread

This break is moist, delicious and perfectly spiced! Filled with a cheesecake filling, and a perfect crumble on the top to add the right amount of texture in every bite. This easy recipe for pumpkin cheesecake bread is the perfect fall breakfast or snack.

Pumpkin season is one of my favorite seasons! When I was younger however, I wasn’t to fond of pumpkin flavor. It took me a while to get on the hype! I am so happy that I did.

Now, each year I make a few pumpkin treats to share with friends and family and enjoy at home. Two of my favorites this year, my Pumpkin Spice Donuts and Mini Pumpkin Cheesecakes.

Pumpkin and cream cheese just go together. They are like the peanut butter and jelly of the Autumn Season. This pumpkin cheesecake bread just hits the spot every time. It is cozy and perfect for a breakfast treat or an afternoon snack. Let’s get baking!

Instructions

Preheat oven to 325F degrees. Grease TWO 9×5 inch loaf pan with nonstick spray or line with parchment paper.

The Cheesecake Filling

Using an electric mixer, combine cream cheese, sugar, flour, egg and vanilla. Beat until smooth and cover and refrigerate.

The Streusel

Stir together the flour, brown sugar, pumpkin spice pie, and chopped walnuts in a medium sized bowl. Add butter and crumble it into the dry ingrediesnts using your finger tips. Do this until there are no more flakes of flour and small crumbles are formed. Cover and refrigerate.

The Pumpkin Bread

In a large bowl, stir together flour, pumpkin pie spice, baking powder, and salt. Set aside.

In a medium size bowl, whisk together eggs, sugar, canned pumpkin, and melted butter. 

Pour the pumpkin mixture into the dry ingredients and fold in just until combined. (don’t over mix!)

The Perfect Breakfast

Every time we make a batch of this pumpkin cheesecake bread we look forward to breakfast! This bread is perfect for the morning, just slightly toast the bread. You get an instant cozy and comfort feeling. This pairs well with tea and coffee.

If you have any questions or comments, please feel free to leave a comment or send us a message on our contact page. I would love to know how you liked the recipe! 

XoXo,

Pumpkin Cheesecake Bread

This break is moist, delicious and perfectly spiced! Filled with a cheesecake filling, and a perfect crumble on the top to add the right amount of texture in every bite. This easy recipe for pumpkin cheesecake bread is the perfect fall breakfast or snack.
Prep Time 15 mins
Cook Time 1 hr 35 mins
Total Time 1 hr 50 mins
Course Breakfast, Snack
Cuisine American
Servings 16

Ingredients
  

Cheesecake Filling

  • 8 oz cream cheese, softened at room temperature
  • 1/2 cup organic cane sugar
  • 1 tbsp all-purpose flour
  • 1 large egg
  • 1 tsp vanilla

The Streusel

  • 2/3 cup all-purpose flour
  • 1/4 cup brown sugar
  • 1 tsp pumpkin pie spice
  • 1/4 cup chopped walnuts
  • 1/4 cup cold butter

The Pumpkin Bread

  • 2 1/4 cup all-purpose flour
  • 2 tbsp pumpkin pie spice
  • 2 tsp baking powder
  • small pinch salt
  • 2 large eggs
  • 1 1/2 cup organic cane sugar
  • 15 oz canned pumpkin purée
  • 1/2 cup unsalted butter, melted

Instructions
 

  • Preheat oven to 325F degrees. Grease TWO 9×5 inch loaf pan with nonstick spray or line with parchment paper.

Cheesecake Filling

  • Using an electric mixer, combine cream cheese, sugar, flour, egg and vanilla. Beat until smooth and cover and refrigerate.

The Streusel

  • Stir together the flour, brown sugar, pumpkin spice pie, and chopped walnuts in a medium sized bowl. Add butter and crumble it into the dry ingrediesnts using your finger tips. Do this until there are no more flakes of flour and small crumbles are formed. Cover and refrigerate.

The Pumpkin Bread

  • In a large bowl, stir together flour, pumpkin pie spice, baking powder, and salt. Set aside.
  • In a medium size bowl, whisk together eggs, sugar, canned pumpkin, and melted butter.
  • Pour the pumpkin mixture into the dry ingredients and fold in just until combined. (don't over mix!)

Assemble

  • Evenly divide batter between TWO prepared loaf pans. Spread a little over a cup of batter onto the bottom of each loaf pan. Spoon in the cheesecake mixture over the top of the layer and spread evenly. Then add remaining amount of batter on top.
  • Then evenly sprinkle each loaf with the chilled streusel.
  • Bake in the oven for 85 to 95 minutes or until a toothpick inserted into the center comes out clean. For softer edges cover with foil the last 15 minutes of baking (optional). Cool in pan for 15 minutes before removing out of the pan. Then place on a white rack and coool completely before slicing.

Notes

Some in an airtight container in the fridge for about 4-5 days. Freeze this bread for up to 3 months. 
Keyword Pumpkin Bread, Pumpkin Recipes, Pumpkin Spice

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