Yield: 1 cheesecake swirl pumpkin bread // Total Time: 1 hr. 45 min. // Disclaimer: This post includes affiliate links. //

Moist pumpkin bread swirled with cheesecake filling and topped with a spiced streusel.

cheesecake swirl pumpkin bread

Today we’re taking pumpkin bread to the next level. This pumpkin bread is seriously *so* moist and delicious and is lightly spiced with pumpkin pie spice. Then, it’s swirled with a super thick layer of not just cream cheese, but a cheesecake filling! And of course, it’s all topped off with a pumpkin spiced streusel. The tanginess of the cheesecake pairs so well with the sweetness of the pumpkin bread, and it’s just all around such a delicious fall treat. Below you’ll find tips and tricks that (I hope) are helpful for making the bread, so let’s get into it!

recipe tips

weigh your ingredients

Weighing your ingredients is important for getting the recipe perfect and getting consistent results. Not weighing your ingredients can lead to adding too much or too little of an ingredient which can give you some undesirable results. This kitchen scale is super cheap and worked well for me when I was starting out! If you don’t have access to a scale, here is the best way to measure flour: fluff up the flour with a fork, then use a spoon to scoop it into your measuring cup. Use a knife to level off the top of the cup, then use as directed.

mix the batter carefully

After adding in your flour, you’ll want to be careful to only mix until that last streak of flour disappears into the batter to avoid over-mixing. Over-mixing your batter leads to developing more gluten in the batter, which will make the bread more tough and chewy.

room temperature ingredients

It is important for the ingredients to be at room temperature so that they properly incorporate with each other. If you have ever had your batter look curdled, it is most likely due to the ingredients separating from being at different temperatures. Take out the eggs, sour cream, cream cheese and heavy cream at least 30 minutes and up to 1 hr 30 min. before starting the recipe. A little hack that I do is to run the eggs under hot water for 1 minute to bring them to room temp. and microwave the sour cream/cream cheese/heavy cream in 5-second intervals until it’s no longer cold (but not hot.)

how to tell when your loaf cake is done.

It’s always a little game with telling if your loaf is done. Sometimes it will look done, but it’s still super wet in the center, and now that you’ve opened the oven door, you risk the loaf collapsing in the middle which is never desirable. I recommend waiting until at least 50 minutes to start checking for doneness. If the cake jiggles when you move it, it’s not ready to be checked on yet. When checking for doneness, you’ll want to take a long toothpick and stick it down the exact center of the loaf. If it comes out with a few moist crumbs, you’re good to take it out! If it’s still a little wet, put the loaf back in the oven, checking in 5-minute intervals for doneness.

ingredients and substitutions

For the pumpkin bread:

All purpose flour: gives the bread structure.

Baking powder & baking soda: helps the loaf rise.

Salt: for balancing and bringing out the sweetness of the batter.

Pumpkin pie spice: for flavor! I buy a blend but you can make your own, or just use cinnamon in it’s place if you’re not a fan.

Unsalted butter: for tenderizing the loaf and adding flavor. You can substitute in salted butter, just be sure to omit the extra salt in the batter.

Dark brown sugar: for sweetening the loaf and keeping it moist. In a pinch light brown sugar will work as well!

Eggs: for binding, moisture, and leavening.

Vanilla: for flavor.

Pumpkin puree: make sure the puree is 100% pure pumpkin and is not pumpkin pie filling! The only ingredient listed should be pumpkin.

Sour cream: adds moisture and makes the bread tender. I recommend full fat for the best texture.

For the cheesecake filling:

Cream cheese: the base of the cheesecake and what makes it tangy, rich, and creamy.

Egg: binds the batter together.

Granulated sugar: for sweetness and helps lock in moisture.

All purpose flour: for thickening up the cheesecake. You can substitute in 1 tbsp. of corn starch in it’s place.

Heavy whipping cream: for moisture and richness. You could use sour cream in its place as well.

Vanilla: for flavor.

For the streusel:

Unsalted butter: the base of the streusel, really what makes it buttery and delicious. You can use salted butter here as well!

Dark brown sugar: for sweetness.

All purpose flour: for structure.

Pumpkin pie spice: for flavor.

cheesecake swirl loaf cake q&a

what size loaf pan do I need?

You will need a 9×5″ loaf pan for this recipe. I wouldn’t recommend an 8×4″ because the batter may spill out in the oven. I recommend against using a glass loaf pan but if that’s all you have on hand, note that the baking time may significantly increase.

can I double this recipe?

Of course! Just double all the ingredients and bake them in two loaf pans.

why do you measure in grams?

My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale.

a note on oven temperature

Ovens vary and fluctuate in temperature and aren’t always at the temperature they claim to be. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.

tools and ingredients

You can find all my favorite tools and ingredients that I use on my Amazon Storefront page, here!

did you make this cheesecake swirl pumpkin bread?

If you made this cheescake swirl pumpkin bread I would love to see it and know your thoughts! Please leave a comment and review down below, and tag me on Instagram @freshbeanbakery. If you have any questions about the recipe I will gladly do my best to answer them in the comments below!

Cheesecake Swirl Pumpkin Bread

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Moist pumpkin bread swirled with a thick layer of cheesecake filling and topped with a spiced streusel.
Prep Time35 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 45 minutes
Servings1 loaf


Cheesecake Filling

  • 226 g cream cheese room temperature (1 c.)
  • 1 egg room temperature
  • 2 tbsp. granulated sugar
  • 2 tbsp. all purpose flour
  • 2 tbsp. heavy cream
  • 1 tsp. vanilla


  • 35 g unsalted butter room temperature (2 ½ tbsp.)
  • 50 g dark brown sugar (¼ c.)
  • 1 tsp. pumpkin pie spice
  • 60 g all purpose flour (½ c.)

Pumpkin Bread

  • 100 g vegetable oil (½ c.)
  • 200 g dark brown sugar (1 c.)
  • 75 g granulated sugar (¼ c. + 2 tbsp.)
  • 300 g pure pumpkin puree (1 ⅓ c.)
  • 2 eggs room temperature
  • 75 g sour cream (¼ c. + 1 tbsp.)
  • 1 tsp. vanilla
  • 240 g all purpose flour (2 c.)
  • 1 ½ tsp. pumpkin pie spice
  • 1 ½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt


  • Preheat the oven to 350°F / 175°C. Butter and line a 9×5" loaf pan with parchment paper, to make a hammock for the loaf.

Cheesecake Filling

  • In a small mixing bowl, beat the cream cheese to help remove any lumps. Then, beat in the egg, sugar, flour, heavy cream, and vanilla until well combined and no lumps remain in the filling. Set aside.


  • In another small mixing bowl, melt the butter. Add the brown sugar, pumpkin pie spice and flour into the melted butter. Mix well until you have little clumps of dough, then set aside.

Pumpkin Bread

  • In a large mixing bowl, mix together the oil, brown sugar, granulated sugar and pumpkin puree until well combined.
  • Add in the eggs, sour cream and vanilla. Whisk vigorously until well combined.
  • Add in the flour, pumpkin pie spice, baking powder, baking soda, and salt. Carefully mix the dry ingredients into the wet ingredients just until no flour streaks remain.
  • Pour half of the pumpkin batter into the loaf pan. Carefully pour the cheesecake filling over the pumpkin batter, and smooth it out into an even layer.
  • Pour the remaining pumpkin batter over the cheesecake layer. Use a knife to swirl the batter a couple of times.
  • Use your fingers to crumble the streusel over the loaf. Bake for 60-70 minutes, or until a toothpick/knife inserted in the center of the loaf comes out clean.
  • Allow the loaf to fully come to room temperature before slicing. Serve and enjoy!

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