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loaf of pumpkin cheesecake bread sliced

Pumpkin Cheesecake Bread

The best pumpkin bread ever with cheesecake mixed in!
Prep Time 15 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 30 mins
Course Bread
Cuisine American
Servings 12 servings (1 loaf)



  • 8 ounces cream cheese, at room temperature
  • cup granulated white sugar
  • ¼ cup sour cream
  • 1 large egg


  • cups all purpose flour
  • teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon baking powder
  • cups granulated white sugar
  • 1 cup unsweetened pumpkin puree
  • ½ cup canola or vegetable oil
  • 2 large eggs
  • cup water


  • Preheat the oven to 350 degrees F. 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.
Keyword bread, cheesecake, pumpkin