Imagine the aroma of warm spices filling your kitchen as you bake pumpkin cheesecake bread.
This delightful treat is incredibly easy to make, offering a cozy escape with every bite.
As you mix the simple ingredients, watch them transform into a luscious loaf with a creamy cheesecake swirl.
The combination of pumpkin and spices creates a comforting experience that’s perfect for any occasion.
Let’s bring this scrumptious dish to life!
Kitchen Tools Required
- 1 loaf pan
- 1 mixing bowl
- 1 whisk
- 1 spatula
- 1 measuring cup
- 1 measuring spoon
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup canned pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
Cook & Prep Time
To efficiently manage your time while preparing and cooking Pumpkin Cheesecake Bread, you can follow this timeline:
- Preparation Time (15 minutes)
- Minute 0-5: Preheat the oven to 350°F (175°C) and gather all the necessary ingredients and equipment.
- Minute 5-10: Grease the loaf pan and start preparing the dry ingredients by whisking together the flour, baking soda, salt, cinnamon, nutmeg, and ginger in a mixing bowl.
- Minute 10-15: In another bowl, beat 3/4 cup sugar and butter until fluffy, then add pumpkin puree, 2 eggs, and vanilla extract. Mix well.
- Cooking Time (60 minutes)
- Minute 15-20: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Minute 20-25: In a separate bowl, beat cream cheese and 1/3 cup sugar until smooth, then add 1 egg and mix until combined.
- Minute 25-30: Pour half of the pumpkin batter into the prepared loaf pan, spread the cream cheese mixture over it, and top with the remaining pumpkin batter, smoothing the surface.
- Minute 30-90: Bake in the preheated oven for 60 minutes or until a toothpick inserted into the center comes out clean.
- Resting Time (30 minutes)
- Minute 90-100: Allow the bread to cool in the pan for 10 minutes.
- Minute 100-120: Transfer to a wire rack and let it cool completely for an additional 20 minutes before slicing.
Additional Time for Reading and Prep
– Minute 0-5: Use these initial minutes to read through the recipe thoroughly to understand the steps and flow of the process.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Preheat the oven to 350°F (175°C).
Grease a loaf pan and set aside.
In a mixing bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger.
In another bowl, beat together 3/4 cup sugar and butter until fluffy.
Add pumpkin puree, 2 eggs, and vanilla to the butter mixture and mix well.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
In a separate bowl, beat cream cheese and 1/3 cup sugar until smooth.
Add 1 egg to the cream cheese mixture and mix until combined.
Pour half of the pumpkin batter into the prepared loaf pan.
Spread the cream cheese mixture over the pumpkin layer.
Top with the remaining pumpkin batter and smooth the surface.
Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack.
Let it cool completely for an additional 20 minutes before slicing.
Serving Tips
- Whipped Cream: Add a dollop of whipped cream on top for a creamy complement to the spiced flavors.
- Maple Syrup Drizzle: Lightly drizzle maple syrup over the slices for added sweetness and richness.
- Chopped Pecans: Sprinkle chopped pecans for a crunchy texture and nutty flavor contrast.
- Cinnamon Sugar: Dust with cinnamon sugar for an extra touch of spice and sweetness.
- Fresh Berries: Serve with fresh berries on the side to add a burst of color and freshness.
Storage
To store Pumpkin Cheesecake Bread, place it in an airtight container in the refrigerator.
Refrigeration helps maintain freshness and flavor.
Consume within five days for ideal taste and texture.
Freezing
To freeze Pumpkin Cheesecake Bread, wrap it tightly in plastic wrap and aluminum foil.
Store in an airtight container or freezer bag for up to three months.
Thaw overnight in the refrigerator.
Reheating
To reheat Pumpkin Cheesecake Bread, gently warm slices in the microwave for 15-20 seconds.
Alternatively, wrap in foil and heat in a preheated oven at 300°F for 10 minutes.
Final Thoughts
Pumpkin Cheesecake Bread is a delightful dessert that combines the warm flavors of pumpkin and spices with the creamy richness of cheesecake.
It’s an ideal treat for fall gatherings or any time you crave a sweet, comforting loaf.
Ensure all ingredients are at room temperature for a smooth batter.
Adjust the spices to your liking for a personalized touch.
Remember not to overmix the batter to keep the bread light and airy.
For storage, place any leftovers in an airtight container in the fridge to maintain freshness.
Enjoy each slice as a perfect balance of pumpkin and cheesecake goodness.
Frequently Asked Questions
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
You can absolutely use fresh pumpkin instead of canned puree. Simply roast, peel, and puree the fresh pumpkin until smooth. This substitution will enhance the bread’s flavor with a more robust, earthy sweetness. Adjust moisture levels if necessary.
How Can I Make This Recipe Gluten-Free?
Replace all-purpose flour with a gluten-free flour blend. Confirm it’s one suitable for baking, containing xanthan gum or similar binder for structure. This switch maintains texture, while spices and pumpkin retain their warm, aromatic flavors.
What Substitutes Can I Use for Cream Cheese?
You can substitute cream cheese with mascarpone for a richer flavor or use Greek yogurt for a tangy twist. For a dairy-free option, try cashew cream. Each substitute alters texture and flavor, enhancing your dish uniquely.
Can I Add Nuts or Chocolate Chips to the Batter?
Yes, you can enhance the texture by incorporating nuts or chocolate chips. Gently fold in 1/2 cup of either into the batter after combining wet and dry ingredients. This addition enriches the flavor and provides delightful contrasts.
How Do I Prevent the Cheesecake Layer From Sinking?
Make certain your cheesecake layer maintains buoyancy by evenly spreading the batter beneath it. Use a thick, stable pumpkin layer as a base. Avoid overmixing the cheesecake mixture, making sure it’s not too liquid, enhancing structural integrity.
Pumpkin Cheesecake Bread
Equipment
- 1 Loaf pan
- 1 Mixing bowl
- 1 Whisk
- 1 Spatula
- 1 measuring cup
- 1 Measuring spoon
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter softened
- 1 cup canned pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 8 ounces cream cheese softened
- 1/3 cup granulated sugar
- 1 large egg
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a loaf pan and set aside.
- In a mixing bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger.
- In another bowl, beat together 3/4 cup sugar and butter until fluffy.
- Add pumpkin puree, 2 eggs, and vanilla to the butter mixture and mix well.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- In a separate bowl, beat cream cheese and 1/3 cup sugar until smooth.
- Add 1 egg to the cream cheese mixture and mix until combined.
- Pour half of the pumpkin batter into the prepared loaf pan.
- Spread the cream cheese mixture over the pumpkin layer.
- Top with the remaining pumpkin batter and smooth the surface.
- Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack.
- Let it cool completely for an additional 20 minutes before slicing.
Notes
