Decadent Cheesecake-Stuffed Pumpkin Bread

When pumpkin season is in full swing, there’s no shortage of recipes to tempt your sweet tooth. But if you’re looking for something that blends cozy spices with creamy indulgence, this cheesecake-stuffed pumpkin bread might just be your new fall favorite. It's the kind of dessert that feels like a warm hug sweet, smooth, and just the right amount of decadence.

Whether you're baking for a brunch, bringing dessert to a dinner party, or simply treating yourself on a chilly evening, this loaf delivers layers of flavor and texture that make every bite worth savoring.

Why This Recipe Works

The base of this loaf is a moist, warmly spiced pumpkin bread that’s gently swirled with a rich cheesecake filling. The result? A sliceable treat that offers both comforting spice and creamy tang in every forkful.

• Pumpkin puree delivers fiber, vitamin A, and potassium just one cup contains more than 200% of your daily recommended vitamin A intake.

• Cream cheese swirl adds protein and calcium, offering a balance to the bread’s sweet flavor profile.

• With its naturally low saturated fat content, vegetable oil helps keep the loaf moist without making it greasy.

What You’ll Need

For the Cheesecake Swirl:

• 8 oz cream cheese, room temperature

• 1/3 cup granulated sugar

• 1/4 cup sour cream

• 1 large egg

For the Pumpkin Bread:

• Nonstick cooking spray

• 1 1/3 cups all-purpose flour (plus more for the pan)

• 1/2 teaspoon baking soda

• 1/2 teaspoon kosher salt

• 3/4 cup granulated sugar

• 1 cup pumpkin puree

• 1/3 cup vegetable oil

• 1 teaspoon pumpkin pie spice

• 1 teaspoon vanilla extract

• 1 large egg

• Confectioners’ sugar, for dusting

Step-by-Step Instructions

1. Prep Your Oven and Pan:
   Place a rack in the bottom third of your oven and preheat to 325°F. Generously coat a 9x5-inch loaf pan with nonstick spray and dust lightly with flour.

2. Make the Cheesecake Filling:
   In a large bowl, beat the cream cheese, sugar, sour cream, and egg until smooth and creamy. Set aside.

3. Mix the Pumpkin Batter:
   In one bowl, whisk the flour, baking soda, and salt. In a separate large bowl, whisk together the sugar and pumpkin puree. Stir in the oil, pumpkin pie spice, vanilla, and egg. Add the dry ingredients and mix until just combined.

4. Layer and Swirl:
   Reserve 1 cup of the pumpkin batter. Pour the remaining batter into the prepared pan. Spoon the cream cheese mixture on top. Finally, pour the reserved pumpkin batter in a line down the center and use a knife to swirl 5–6 times for a marbled effect.

5. Bake:
   Bake for 1 hour 15 minutes to 1 hour 20 minutes, or until the top is cracked and a tester comes out clean. Let the loaf cool in the pan for 30 minutes, then invert onto a wire rack and let it cool completely (about 1.5 hours).

6. Serve:
   Once cooled, dust with confectioners’ sugar and slice to serve. Refrigerate leftovers in an airtight container for up to 5 days.

Tips for Baking Success

• Don’t overmix the batter. Overmixing can result in a dense loaf rather than a light and tender crumb.

• Use room temperature ingredients. This helps them blend more smoothly and evenly.

• Spoon and level your flour. Scooping straight from the bag can compact the flour, leading to a dry texture. Spoon the flour into your measuring cup and level it with a knife for best results.

A Fall Favorite with Nutritional Benefits

While this dessert certainly leans toward indulgent, it’s also a good example of how mindful ingredients can offer a little more than just comfort food. Pumpkin is packed with beta-carotene, which your body converts into vitamin A a nutrient essential for eye health and immune support. The cream cheese adds a dose of calcium, while the spices bring their own array of antioxidants to the mix.

If you’re looking for a way to elevate your seasonal baking, this recipe delivers both on flavor and festivity.

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