Spiced Pumpkin Cheesecake Bread (Fall’s Coziest Loaf!)

Spiced Pumpkin Cheesecake Bread is exactly what cozy fall mornings taste like. It’s got the warmth of cinnamon and nutmeg, the rich creaminess of cheesecake, and that moist, pumpkiny bite that makes you close your eyes after the first forkful.

At KlikRecipes, I love making recipes that feel like a hug—and this loaf does exactly that. Whether you’re baking for Sunday brunch, a fall bake sale, or just want the house to smell amazing on a chilly day, this pumpkin cheesecake bread is the one. I’ve made this for neighbors, packed it in lunchboxes, and even frozen it for rainy-day cravings. It never lasts long.

And let me tell you—it’s easier than it looks. You don’t need fancy ingredients or bakery-level skills. Just a bowl, a whisk, and maybe a good podcast while it bakes.

Want something equally easy and delicious? Discover great ideas like this Churro Cheesecake Bars recipe—it’s just as simple and dangerously good.

Let’s dive into what makes this bread so magical.

Spiced Pumpkin Cheesecake Bread

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A moist and warmly spiced pumpkin bread with a luscious swirl of creamy cheesecake in the center—perfect for cozy fall mornings, brunches, or as a seasonal snack.

• Total Time: 1 hour 15 minutes
• Yield: 1 loaf (8–10 slices) 1x

Ingredients

Scale 1x2x3x

• 1 ¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 2 tsp ground cinnamon
• ½ tsp nutmeg
• ¼ tsp ground cloves
• 1 cup canned pumpkin puree
• ¾ cup light brown sugar, packed
• 2 large eggs
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 egg yolk
• ½ tsp vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
3. In another bowl, mix pumpkin puree, brown sugar, eggs, vegetable oil, and vanilla until well combined.
4. Stir wet ingredients into dry ingredients until just combined—do not overmix.
5. In a separate bowl, beat softened cream cheese with granulated sugar, egg yolk, and vanilla until smooth and creamy.
6. Pour half of the pumpkin batter into prepared pan and spread evenly.
7. Spoon the cheesecake mixture over the batter and spread gently, keeping about ½ inch from the edges.
8. Top with the remaining pumpkin batter and smooth the top.
9. Optional: Use a knife to swirl gently for a marbled look.
10. Bake for 55–65 minutes, or until a toothpick comes out mostly clean (avoid cheesecake layer).
11. Cool in pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Wrap cooled loaf tightly to keep moist. Store at room temperature up to 2 days or refrigerate up to 6 days. Freezes well for up to 3 months in slices or as a whole loaf.

• Author: Anna Gomez
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Breakfast, Snack, Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 290
• Sugar: 18g
• Sodium: 240mg
• Fat: 14g
• Saturated Fat: 5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 37g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 45mg

Keywords: pumpkin bread, fall baking, cheesecake swirl, spiced loaf

What Is Spiced Pumpkin Cheesecake Bread?

Fall Comfort in One Slice

Picture your favorite moist pumpkin bread, now made even better with a luscious ribbon of creamy cheesecake secretly swirled through the middle. That’s what spiced pumpkin cheesecake bread is all about. It’s the kind of loaf that doesn’t need frosting, doesn’t need butter, and doesn’t need explaining. You just take one bite and you get it.

It’s spiced, but not overpowering. Sweet, but balanced. Moist, but sliceable. The cheesecake layer gives it this surprise creaminess that turns an ordinary loaf into something a little fancy but still homey.

My family calls it “breakfast cake,” and honestly, I’m not going to argue.

Why Pumpkin and Cheesecake Are Perfect Together

Pumpkin by itself is earthy and mild—it needs a little something to bring it to life. Cheesecake, with its creamy tang, balances the sweetness and spices perfectly.

Here’s why it works so well:

• Texture contrast: Soft pumpkin crumb meets smooth cheesecake
• Flavor balance: Tangy cream cheese cuts through warm cinnamon and sugar
• Looks impressive: That swirl? It gets all the compliments

It’s the kind of recipe people ask you for—even before they’ve finished their first slice.

Looking for citrusy alternatives? This Copycat Starbucks Lemon Loaf brings brightness and moisture with each slice.

Ingredients You’ll Need

The Pumpkin Bread Base

The foundation of this spiced pumpkin cheesecake bread is a super moist, warmly spiced quick bread. No mixer required—just grab a whisk and two bowls. It’s the kind of recipe you simply mix and pour, making it perfect for a quick weeknight treat.

Here’s what you’ll need for the pumpkin batter:

• 1 ¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 2 tsp ground cinnamon
• ½ tsp nutmeg
• ¼ tsp ground cloves
• 1 cup of canned pumpkin puree (make sure it’s not pumpkin pie filling)
• ¾ cup light brown sugar, packed
• 2 large eggs
• ½ cup vegetable oil
• 1 tsp vanilla extract

🔸 Anna’s tip: Want to level this up? Add a pinch of cardamom or a splash of maple syrup to the batter—it’s a subtle twist that makes people go “Wait, what’s in this?!”

The Cheesecake Swirl Layer

This creamy surprise is what takes your fall loaf from cozy to crowd-stopping. The cheesecake layer stays soft even after baking and adds that tangy richness that pairs beautifully with the pumpkin.

Here’s what goes into the swirl:

• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 egg yolk
• ½ tsp vanilla extract

🔸 Anna’s advice: Make sure your cream cheese is room temperature—it blends more easily and creates that smooth swirl you want.

You’ll layer the batter and cream cheese mixture in the pan (I’ll guide you through that in Part 5), but for now, just know: you’ve got all the autumn magic in two simple mixes.

Need another creamy bake idea? You’ll love our Decadent No-Bake Mint Chocolate Cheesecake for something rich and chilled that’s perfect post-dinner.

Spice Blend Bonus

Here’s a quick table of the spice ratios if you want to make your own pumpkin spice blend at home:

Mix and store in a little jar—it’s fall in powder form.

How to Make the Cheesecake Layer Inside Pumpkin Bread

Mixing the Filling Just Right

That cheesecake swirl is what makes people do a double take when you slice into your loaf. It’s rich, smooth, and just a little tangy—like the surprise inside a fall-flavored treasure.

Making it is super simple, but you’ve got to treat it with care.

Here’s how I do it:

1. Start with softened cream cheese. This is non-negotiable. If it’s too cold, it won’t blend properly and you’ll get little lumps—and no one wants grainy cheesecake.
2. Use just the yolk. One egg yolk gives the swirl its creamy texture without making it too runny (the white can make it separate while baking).
3. Mix gently. Use a handheld mixer or even a fork if your cream cheese is really soft. You don’t need to whip air into it—just stir until smooth.

The result should be a thick, spreadable mixture that holds its shape but isn’t stiff. Think of it like frosting you can spoon.

Tips to Keep It from Sinking or Cracking

A common question I get is: “How do I stop the cheesecake layer from sinking to the bottom?” Trust me, I’ve been there. The trick is all in the layering.

Here’s what works:

• Spoon half the pumpkin batter into the pan first. Spread it evenly—it’ll act as your base.
• Next, spoon in the cheesecake layer. Don’t swirl it at this stage. Carefully dollop it on top, then use a spoon or a small offset spatula to gently spread it out, keeping about ½ inch clear around the edges.
• Top with remaining pumpkin batter. Again, don’t press or stir—just gently spread.

Optional: If you want a marble effect, you can lightly swirl a butter knife through the top layer—but don’t go deep or you’ll mix everything together and lose that beautiful contrast.

Once baked, the cheesecake layer will rise just slightly and stay soft, giving your loaf that picture-perfect cross-section.

Love that creamy layering technique? You’ll enjoy the smooth center in our Cloud Cheesecake Recipe, another reader favorite where texture is everything.,

Canned vs Fresh Pumpkin Purée – What Works Best?

Let’s settle the pumpkin debate: Should you use canned or fresh purée for spiced pumpkin cheesecake bread?

Why I Stick with Canned (Most Days)

Honestly? Canned pumpkin purée is your best friend when it comes to consistency. It’s smooth, thick, and always ready to go. Plus, it’s what most recipe developers use when testing, which means your results are more predictable.

I usually keep a few cans stocked from October to December because it makes fall baking spontaneous (and who doesn’t love a cozy bake on a random Tuesday night?).

When Fresh Pumpkin Can Shine

If you’ve got time, fresh pumpkin puree works too—but here’s the catch:

• You’ll need to roast, scoop, and blend until ultra smooth
• Then, you often need to strain it to remove excess water (too much moisture = soggy bread)

I only do it when I have leftover roasted pumpkin from another recipe. Otherwise, good-quality canned wins every time.

Want more cozy loaf ideas? You’ll love our fall favorite, Easy Summer Cheesecake with Peaches and Berries—sweet, tangy, and easy to freeze.

Step-by-Step Recipe Guide

You’ve got your ingredients and your confidence. Now let’s bake this beauty.

1. Preheat & Prep

• Preheat oven to 350°F (175°C).
• Grease a 9×5-inch loaf pan and line with parchment for easy removal.

2. Prepare the Pumpkin Batter

• In one bowl, whisk together the dry ingredients: flour, spices, and baking soda.
• In a separate bowl, combine the pumpkin purée, sugar, eggs, oil, and vanilla extract.
• Gently mix the wet and dry ingredients until just combined—avoid overmixing.

3. Create the Cheesecake Swirl

• Using a hand mixer or whisk, beat the softened cream cheese with the sugar, egg yolk, and vanilla until the mixture is smooth and creamy.

4. Assemble the Layers

• Pour half of the pumpkin batter into your prepared pan.
• Spoon the cheesecake mixture into the center.
• Layer the remaining pumpkin batter over the top.
• Optional: Use a knife to gently swirl the batters for a marbled look.

5. Bake

• Bake for 55–65 minutes, until a toothpick comes out clean (avoiding the center swirl).
• Cool in pan for 15 minutes, then move to a wire rack.

It smells like a coffee shop in October. You’ll want to eat it warm, but try to wait until it cools completely—it slices much better.

The Best Spice Blend for Pumpkin Bread

This is where the “spiced” in spiced pumpkin cheesecake bread really shines. You don’t need a store-bought blend—you probably already have what you need in your pantry.

Here’s my go-to formula for bold, balanced flavor:

Feel free to play with it—some days I add a pinch of black pepper for warmth or a hint of cardamom when I’m feeling fancy.

🔸 Anna’s Tip: Toast your spices briefly in a dry pan before mixing—they’ll release their oils and taste richer in the final loaf.

How to Store Spiced Pumpkin Cheesecake Bread to Keep It Moist

One of the best things about spiced pumpkin cheesecake bread is how long it stays soft and tender—if you store it right.

Here’s what works best:

Room Temperature (Short Term)

• Let the loaf cool completely
• Wrap it first in parchment paper, then in foil, or place it in an airtight container for storage.
• Keeps for 2 days on the counter—cool kitchen only

In the Fridge (For Longer Freshness)

Because of the cheesecake layer, refrigerating is safest beyond Day 2.

• Wrap tightly to keep it from drying out
• Let slices come to room temp before serving
• Keeps for 5–6 days in the fridge

🔸 Anna’s extra tip: Place a slice of bread or paper towel in the container—it absorbs excess moisture and prevents sogginess!

Can You Freeze Pumpkin Cheesecake Bread?

Oh yes—you absolutely can. And I’ve done it dozens of times during fall prep for bake sales, brunches, or just to have a treat ready when guests pop in.

Here’s how I do it:

Freezing the Whole Loaf

• Wrap tightly in plastic wrap, then aluminum foil
• Store flat in the freezer
• Good for up to 3 months

Freezing by Slice

• Slice completely once cooled
• Wrap each slice in parchment + wrap
• Grab a slice anytime you need a cozy moment with your coffee

To serve, thaw overnight in the fridge or gently warm a slice in the microwave for 15–20 seconds.

Want to try something colorful and creamy? Check out our Ube Cheesecake—a vibrant swirl that’s always a crowd-pleaser.

Serving Ideas & Flavor Add-Ons

This loaf is delicious all on its own—but if you want to dress it up? I’ve got you covered.

How I Serve It

• Breakfast treat with hot coffee
• Afternoon snack with chai or cider
• Dessert plate warmed and topped with whipped cream

Flavor Variations to Try

• Stir in chocolate chips to the pumpkin batter
• Add toasted pecans or walnuts for crunch
• Drizzle with maple glaze or cream cheese frosting for extra indulgence

If you’re into warm spices and cozy cake textures like this one, you’ll also fall in love with our Chocolate Spice Cake—rich, moist, and full of holiday flavor.

FAQ: Spiced Pumpkin Cheesecake Bread – Your Questions Answered

Conclusion: Your New Favorite Fall Bake

If you’re looking for a fall treat that’s simple, cozy, and a little extra—spiced pumpkin cheesecake bread is the one. It’s got just enough spice, just enough sweetness, and a creamy swirl that makes it unforgettable.

Whether you bake it for your family, gift it to neighbors, or just want something special with your coffee—you’ll find yourself coming back to this recipe again and again.

So preheat that oven, pull out your spices, and let’s bring some warmth into your kitchen.

Happy baking, from my home to yours!
Anna