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Pumpkin Cheesecake Bread

This week I made Pumpkin Cheesecake Bread. It’s a fun, festive recipe that the whole family is sure to love.

loaf of pumpkin cheesecake bread sliced

This pumpkin bread is rich and moist. It has beautiful coloring throughout the inside from the cheesecake swirl, which also makes it super tasty!!

four photos showing process of making pumpkin cheesecake bread

How to make Pumpkin Cheesecake Bread:

Make the Cheesecake Batter:

Beat the cream cheese in a large bowl until smooth, then mix in the sugar, sour cream, and egg and continue mixing until smooth. I didn’t have an electric mixer available so my batter was slightly lumpy, but it still turned out perfectly!

Make the Pumpkin Batter:

Whisk together the flour, pumpkin pie spice, baking soda, salt, and baking powder in a medium bowl. In a separate bowl, whisk together the sugar, pumpkin, oil, and eggs until smooth. Then mix in the water, and finally add the dry ingredients. Whisk until just combined. Make sure to save one cup of the pumpkin batter and set it to the side, but pour the remaining batter into a 9-inch loaf pan. I’d highly recommend using the 9-inch as opposed to the standard 8-inch pan because there is quite a bit of batter. Once in the pan, spoon the cheesecake batter over the pumpkin batter and top with the remaining cup of pumpkin batter. Use a knife to swirl the batters together and you’re ready to bake! Just toss the pan in the oven for 60 to 75 minutes, or until a skewer can be inserted into the center and come out clean.

pumpkin bread in pan just out of oven

Look at that beautiful color! Pumpkin bread is one of my favorite things to make (and to eat), so I love trying new recipes for it. This one blew my mind!

recipeboy holding loaf of pumpkin bread

Update on me!

Here I am decked out in SMU gear, as always! I’ve been super busy lately because I’m taking a full schedule of business courses this year, but I’ve been able to squeeze in some fun here and there! I got excited when I found out the Patriots would be playing the Cowboys this week, but that dissipated quickly when I realized the game was in New England 🙁 I’ve been going to the SMU games every week (undefeated so far), but I need to see my Patriots play soon!

loaf of pumpkin cheesecake bread sliced on bread board

I can’t even begin to describe how tasty this Pumpkin Cheesecake Bread is. It’s the perfect balance of rich and moist, and the flavor combination is incredible! I love both pumpkin bread and cheesecake, so it would have been very difficult for this recipe to let me down.

We’re now in the heart of fall and this bread is the perfect seasonal treat to make- whether it’s for breakfast or dessert. Give it a try and let me know how far your family and friends’ jaws drop when they bite into this delicious masterpiece! Enjoy!

loaf of pumpkin cheesecake bread sliced

Pumpkin Cheesecake Bread
The best pumpkin bread ever with cheesecake mixed in!
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Bread
Cuisine American
Servings 12 servings (1 loaf)
Calories 359 kcal





  • Preheat the oven to 350 ℉. Spray a 9-inch loaf pan with nonstick spray (an 8-inch loaf pan will be too small for how much batter this recipe makes).


  • In a large bowl, use an electric mixer to mix the cream cheese until smooth. Mix in the sugar, sour cream and egg and blend until smooth. Set aside.


  • In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, salt and baking powder.
  • In a large bowl, use a whisk to combine the sugar, pumpkin, oil and eggs until smooth. Then mix in the water. Add the dry ingredients and whisk just until combined. Reserve 1 cup of the pumpkin batter and set it aside. Scrape the rest of the pumpkin batter into the prepared loaf pan.
  • Spoon the cheesecake batter on top of the pumpkin batter in the pan. Spoon the remaining pumpkin batter on top. Use a knife to swirl them together.
  • Bake for 60 to 75 minutes, until a knife or skewer inserted into the center comes out clean. Let cool in the pan for at least 20 minutes, then pop the bread out onto a rack to cool completely.


Serving: 1servingCalories: 359kcalCarbohydrates: 46gProtein: 5gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.04gCholesterol: 68mgSodium: 278mgPotassium: 110mgFiber: 1gSugar: 32gVitamin A: 3530IUVitamin C: 1mgCalcium: 46mgIron: 1mg
Keyword bread, cheesecake, pumpkin
Tried this recipe?Let us know how it was!
Recipe Rating

Peyton Wright

Wednesday 17th of November 2021

I absolutely LOVE this recipe!!! I've made it a few times with sweet potatoes, fresh-milled spelt, soft white wheat sucanat. Everyone loves it. Thank you for sharing this wonderful recipe.


Wednesday 17th of November 2021

Happy to hear, thanks!

Rose Ruby

Saturday 23rd of October 2021

I haven't tried it yet but hope to soon. Thank you

Lisa Barger

Thursday 14th of October 2021

This looks so good! I love the combination and will definitely make this!! Thank you!