Pumpkin Cheesecake Bread

Knock your socks off Pumpkin Cheesecake Bread! No seriously- the best! Super soft, moist, with a delicious cream cheese filling that sends it over the top. Hello dream come true!

Right On Time!

Just a few days and counting until it’s officially winter, so I had to squeeze in one last fall treat for the blog. Brace yourselves…

Turning heads with this bright n’ beautiful Pumpkin Cheesecake Bread! If you loved my Pumpkin Cheesecake recipe, then you are sure to have a fondness for this one. This delicious loaf is soft, moist, loaded with fall spices, filled with a tangy sweet cheesecake filling, and topped with a light streusel crumble. Thanksgiving is right around the corner; add our Pumpkin Cheesecake Bread to your menu!

This recipe is gluten-free and can easily be made dairy-free ( see instructions ).

Ingredients To Make Pumpkin Cheesecake Bread

• 1–1/3 cup Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour
• 2 tsp. baking powder
• 1–1/2 tsp. pumpkin pie spice
• 1 tsp. cloves
• 1/2 rounded tsp. cinnamon
• 3/4 cup brown sugar
• 1/2 tsp. sugar
• 1/4 cup grapeseed oil
• 1– 1/4 cup pumpkin puree
• 1 tsp. vanilla extract
• 1 egg ( room temperature )
• 1 egg white ( room temperature )

Cream Cheese Filling

• 6 oz. cream cheese ( softened ) or for dairy-free use Tofutti brand cream cheese.
• 1 egg
• 4 tbsp. sugar
• 3 tbsp. gf flour
• 1 tsp. vanilla extract

Crumble Topping

• 1/4 cup gf flour
• 1/4 cup brown sugar
• 1/8 tsp. baking powder
• 1– 1/2 tbsp. softened butter ( not melted )

Here comes the Hotstepper!

Step 1. Preheat oven to 350 degrees. Grease and line your loaf pan with parchment paper.

Step 2. For the crumble topping you will add all your topping ingredients to a small bowl and mix with a fork until combined and crumbly.

Step 3. For the cream cheese filling you will add softened cream cheese to a medium bowl and blend until creamy and no lumps. Then add in vanilla, sugar, and egg, blend together until combined. Lastly add in the flour and blend again.

Step 4. For the pumpkin bread, you will start by adding all your dry ingredients to a medium bowl and mixing with a whisk until combined.

Step 5. Then in a separate large bowl you will blend in your egg, egg white, sugars, vanilla, and oil. Next beat in your pumpkin puree.

Step 6. Slowly blend your dry ingredients into your wet ingredients.

Step 7. Pour half the pumpkin batter into your pan. Add cream cheese filling over the top ( spread evenly ), and then top off with the remaining pumpkin batter.

Step 8. Sprinkle crumble over the top and place in the oven to bake 50 to 55 minutes.

Step 9. Remove from oven and let cool completely before serving.

Pumpkin Cheesecake Bread

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★★★★★

5 from 1 review

• Author: Natalie Way
• Total Time: 80
• Yield: 12 slices 1x
• Diet: Gluten Free

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Description

An incredibly delicious spin off of your classic pumpkin cheesecake. Everything you love about fall wrapped into one delicious loaf.

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Ingredients

Scale 1x2x3x

• 1–1/3 cup Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour
• 2 tsp. baking powder
• 1–1/2 tsp. pumpkin pie spice
• 1 tsp. cloves
• 1/2 rounded tsp. cinnamon
• 3/4 cup brown sugar
• 1/2 tsp. sugar
• 1/4 cup grapeseed oil
• 1– 1/4 cup pumpkin puree
• 1 tsp. vanilla extract
• 1 egg ( room temperature )
• 1 egg white ( room temperature )

Cream Cheese Filling

• 6 oz. softened cream cheese or dairy-free tofutti brand cream cheese
• 1 egg
• 4 tbsp. sugar
• 3 tbsp. gf flour
• 1 tsp. vanilla extract

Crumble Topping

• 1/4 cup gf flour
• 1/4 cup brown sugar
• 1/8 tsp. baking powder
• 1– 1/2 tbsp. softened butter ( not melted )

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Instructions

Crumble Topping

1. In a small bowl mix together flour, baking powder, brown sugar, and butter until combined and crumbly- set aside.

Cream Cheese Filling

1. In a medium bowl blend softened cream cheese until smooth and no lumps.
2. Add and blend in vanilla , sugar, and egg.
3. Blend in flour until thoroughly combined – set aside.

Pumpkin Bread

1. Preheat oven to 350 degrees.
2. Grease and line a 9×5 ( 2 1/2 inch depth ) loaf pan with parchment paper.
3. In a medium bowl combine flour, baking powder, and spices.
4. In a large bowl blend together sugars, vanilla, egg, egg white, and oil.
5. Beat in the pumpkin puree until smooth.
6. Add flour to wet ingredients and blend on low speed until just combined.
7. Pour half of the pumpkin batter into the prepared loaf pan.
8. Top and spread the cream cheese filling over the top of the pumpkin batter.
9. Pour remaining pumpkin batter over the cream cheese filling.
10. Sprinkle crumble topping over the top of the loaf.
11. Place in the oven and bake 50 to 55 minutes.
12. Remove from oven and let cool completely before serving.
13. Enjoy 🙂

• Prep Time: 25
• Cook Time: 55
• Category: american
• Method: bake
• Cuisine: dessert

Keywords: pumpkin cheesecake bread

Did you make this Pumpkin Cheesecake Bread? Take a pic and share it on Instagram with the hashtag #nataliewaybakes and tag @nataliewaybakes. We would love to see it! 

We hope you enjoy this ” Pumpkin Cheesecake Bread ” as much as we do!

Happy Blessed Day!

MORE GLUTEN-FREE RECIPES TO TRY:

• Gluten Free Pumpkin Cheesecake
• Dirty Chai Cupcakes
• Gluten-Free Pumpkin Cheesecake Parfait

Make sure to check out all of our gluten free desserts

Whoever finds their life will lose it, and whoever loses their life for my sake will find it.

Matthew 10:39