This Easy Pumpkin Cheesecake Bread Recipe yields a cheesecake-topped moist pumpkin bread with the perfect balance between brown sugar sweetness and warm spices.

Would you rather eat a donut, muffin, or slice of bread if they were all baked (not fried) and made out of the same batter? Hmm, interesting.

Last year I came up with a recipe for Baked Pumpkin Spice Donuts that both Mike and I went crazy for. (And this is nothing short of a miracle since he’s a self-proclaimed pumpkin-hater!)

Since then, I’ve wanted to re-work the batter into muffins and/or quick bread.

Then a few weeks back I saw a delightful Carrot and Cheese Cake on Joumana’s lovely blog, Taste of Beirut. I immediately knew I wanted to remake my pumpkin spice batter into Easy Pumpkin Cheesecake Bread. I love being inspired by other bloggers like that!

Pumpkin Cheesecake Bread – An Easy Pumpkin Bread Recipe

This bread smells like warm spices and tastes like autumn. There is only a very small amount of oil in the batter (only 2 tablespoons!) because the pumpkin keeps this bread moist without the need for added fat.

This easy Pumpkin Bread recipe is perfect with tea or coffee on a crisp fall day.

How to Make Pumpkin Bread From Scratch

Pumpkin Bread is very easy to make from scratch! The method is the same as making any quick bread, which is bread that’s leavened with baking soda or baking powder instead of yeast.

The method is called the Quick-Bread Method, the Muffin Method, or the Blending Method. In this method, the dry ingredients are mixed in one bowl and the wet ingredients are mixed in another bowl, and then they’re stirred together.

This Easy Pumpkin Cheesecake Bread Recipe only requires one additional step. Mix the ingredients for the cream cheese layer together in a bowl, and spread the cream cheese batter on top of the pumpkin bread batter before baking.

It literally tastes like cheesecake baked on top of your Pumpkin Bread!

How Do You Know When Pumpkin Bread is Done?

Pumpkin Bread is done when it’s golden and a toothpick inserted in the center comes out clean or with just a couple crumbs.

If You Like Pumpkin, You Might Also Like:

Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith

Easy Pumpkin Cheesecake Bread Recipe This Easy Pumpkin Cheesecake Bread Recipe yields a cheesecake-topped moist pumpkin bread with the perfect balance between brown sugar sweetness and warm spices. 5 from 6 votes Print Pin Prep Time: 15 minutes Cook Time: 40 minutes Servings: 12 servings Calories: 218 kcal Author: Faith Gorsky Ingredients For the Cheese Batter: 8 ounces cream cheese room temperature 8 ounces cream cheese room temperature

1 large egg room temperature, lightly beaten 1 large egg room temperature, lightly beaten

1/4 cup powdered sugar 1/4 cup powdered sugar

1/2 teaspoon pure vanilla extract 1/2 teaspoon pure vanilla extract For the Pumpkin Batter: 3/4 cup brown sugar lightly packed 3/4 cup brown sugar lightly packed

2 large eggs 2 large eggs

3/4 cup pumpkin puree 3/4 cup pumpkin puree

2 tablespoons avocado oil or other mild-flavored oil 2 tablespoons avocado oil or other mild-flavored oil

1 teaspoon pure vanilla extract 1 teaspoon pure vanilla extract

1 1/4 cups all-purpose flour 1 1/4 cups all-purpose flour

1 1/4 teaspoons baking powder 1 1/4 teaspoons baking powder

1/4 teaspoon baking soda 1/4 teaspoon baking soda

1/4 teaspoon salt 1/4 teaspoon salt

3/4 teaspoon ground cinnamon 3/4 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger 1/4 teaspoon ground ginger

1/8 teaspoon ground cloves 1/8 teaspoon ground cloves Other: Butter to grease the pans Butter to grease the pans Instructions For the Cheese Batter: Use a handheld electric mixer to beat together all ingredients until smooth and creamy. For the Pumpkin Batter: Preheat oven to 350F; lightly grease 3 mini loaf pans with butter.

In a medium bowl, whisk together the brown sugar and eggs until light and fluffy, then stir in the pumpkin, avocado oil, and vanilla.

In a separate bowl, whisk or sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.

Gradually stir the dry ingredients into the wet, being careful not to over-mix. To Bake: Divide the pumpkin batter between the 3 loaf pans, then pour the cheese batter on top.

Bake until golden around the edges, about 35 to 40 minutes, or until a toothpick inserted inside comes out clean or with just a couple crumbs.

Cool 10 minutes in the pans, then remove from the pans and transfer to a wire rack to finish cooling. Helpful Tips I used 3 mini loaf pans to make this bread. The mini loaf pans I use are 5 3/4 inches long X 3 inches wide X 2 inches deep. Each mini loaf pan is 4 servings.

If desired, add up to 1 cup of your favorite chopped nuts to the batter before baking.

Wrap any leftovers and store at room temperature the first day. After the first day, store any leftovers wrapped in the fridge for up to 5 days. Nutrition Calories: 218 kcal | Carbohydrates: 28 g | Protein: 4 g | Fat: 10 g | Saturated Fat: 4 g | Cholesterol: 62 mg | Sodium: 153 mg | Potassium: 147 mg | Fiber: 1 g | Sugar: 17 g | Vitamin A: 2696 IU | Vitamin C: 1 mg | Calcium: 61 mg | Iron: 1 mg Tried this recipe? Mention @anediblemosaic or tag #anediblemosaic

This post was first published on An Edible Mosaic on October 28, 2011. I updated it with more information on August 18, 2020.

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