Cheesecake-Stuffed Pumpkin Bread

3h 45 min

Everyone’s favorite fall quick bread hides a decadent surprise inside — a rich swirl of cheesecake.

Yields 1 loaf.



Cheesecake Swirl

1 8-oz
package cream cheese, at room temperature
cup granulated sugar
cup sour cream
large egg

Pumpkin Bread

Nonstick cooking spray
1 ⅓
cups all-purpose flour, plus more for dusting the pan (see Cook's Note)
tsp baking soda
tsp kosher salt
cup granulated sugar
cup pumpkin puree
cup vegetable oil
tsp pumpkin pie spice
tsp pure vanilla extract
large egg
Confectioners' sugar, for dusting



Cook’s NoteWhen measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

Step 1

Position an oven rack in the bottom third of the oven and preheat the oven to 325ºF. Combine the cream cheese, granulated sugar, sour cream and egg in a large bowl and beat with a mixer until well combined; set aside.

Step 2

Generously spray a 9-by-5-inch loaf pan with nonstick spray and dust with flour. Whisk together the flour, baking soda and salt in a medium bowl and set aside. Whisk together the granulated sugar and pumpkin puree in a large bowl, then whisk in the oil, pumpkin pie spice, vanilla and egg. Whisk in the flour mixture until just combined.

Step 3

Reserve 1 cup of the pumpkin batter. Spread the remaining batter in the bottom of the prepared loaf pan. Spoon the cream cheese mixture over the pumpkin batter, then put the reserved cup pumpkin batter in a line down the center of the pan. Insert the tip of a paring knife into the batter and drag it through and up to swirl 5 to 6 times.

Step 4

Bake until the top is cracked and a cake tester inserted in the center comes out clean, 1 hour 15 minutes to 1 hour 20 minutes. Cool on a wire rack for 30 minutes, then carefully invert onto a platter or cake stand and flip upright. Let cool completely, at least 1 1/2 hours. Dust with confectioners’ sugar and serve.

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