Cheesecake-Stuffed Pumpkin Bread
Cheesecake-Stuffed Pumpkin Bread

Cheesecake-Stuffed Pumpkin Bread



Recipe by: Willow Bird Baking using pumpkin bread from Tasty Kitchen
Yield: 3 loaves

This bread is so moist and delicious, especially with a schmear of softened butter! I doubled the cream cheese filling in the recipe below, because I thought the bread needed more than is shown in the photos. Be sure not to overbake and don’t skip the foil trick or your bread won’t be as moist.

Bread Ingredients:
3 cups sugar
3 1/3 cups flour
2 teaspoons baking soda
1 1/2 teaspoon baking powder
1 1/2 teaspoon salt
2 teaspoons nutmeg
1 teaspoon ground cloves
2 teaspoons cinnamon
4 whole eggs
1 (15-ounce) can pureed pumpkin
1 cup oil
1 cup water

Filling Ingredients:
2 (8-ounce) packages cream cheese, room temperature
2/3 cup granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract

Directions:
Preheat the oven to 350 degrees F and grease 3 (9 x 4-inch) loaf pans. I also place a greased square of parchment in each to encourage the bread to come out after baking. Beat together cream cheese, sugar, egg, and vanilla extract to make the filling and place this mixture into a zip-top bag with a big corner cut off for easy piping. Set aside.

In a large bowl, whisk together the sugar, flour, baking soda, baking powder, salt, nutmeg, cloves, and cinnamon. In a separate medium bowl, beat together the eggs, pumpkin, oil, and water. Add the wet ingredients to the dry ingredients and combine. Pour a very thin layer of pumpkin batter into each pan and pipe thick ribbons of the cream cheese mixture over top (the cream cheese layer will rise as the bread bakes, so you want to start it out almost at the bottom of the pan). Be sure to use it all. Pour the rest of the pumpkin batter on top, distributing it evenly between the 3 pans. Bake the loaves for 45 minutes to an hour, or until a wooden skewer inserted into the center of the cake comes out with just a few moist crumbs. Don’t overbake!

Set the bread out to cool for just 5 minutes before inverting each pan onto a long sheet of aluminum foil. Immediately fold the foil over the bread and secure very tightly to trap steam in. Let the loaves cool inside the foil. Serve just warm with a schmear of softened butter.

19 Comments on Cheesecake-Stuffed Pumpkin Bread

  1. Joelen
    September 9, 2014 at 1:25 am (3 years ago)

    This looks so amazing and perfect for the season! I cannot wait to make this over the weekend… I’m excited to crack open my first can of pumpkin this season to make it! 🙂

    Reply
  2. Kim Beaulieu
    September 9, 2014 at 1:30 am (3 years ago)

    I need to make this for my best friend, she loves pumpkin. Going to whip up a batch to drop off to her. She’ll love this, I mean it’s stuffed with cheesecake, who wouldn’t. Great recipe.

    Reply
  3. Karen @ The Food Charlatan
    September 9, 2014 at 5:11 am (3 years ago)

    Thanks for sharing this, Julie. It really touched me today. I too am unchanged in my faith; but recent events and relationships over the past year have led me to realize that not everything is so black and white, and we need to be sensitive. Just because you have a testimony about a certain doctrine doesn’t mean it’s okay to rub it in someone’s face if they don’t. Jesus never did that. He spoke hard truths, but never with contention, never that “checkmate” attitude. Thanks for the reminder Julie.

    Reply
  4. Vickie S.
    September 9, 2014 at 8:37 am (3 years ago)

    Thanks for this beautiful recipe and post! I too am glad that fall is here (even though in South FL we really don’t have fall) so I can resume baking with pumpkin! My sister is ill and I think this will be the perfect treat to bake for her. I’m not a religious person but am very spiritual, and I enjoyed your post very much. Thanks again!

    Reply
  5. Meg @ The Housewife in Training Files
    September 9, 2014 at 8:58 am (3 years ago)

    Ohhhhh all that cheesecake! I would definitely pick out all the cheesecake…sorta like how I use to pick out all the marshmallows from my Lucky Charms bowl. This bread is definitely happening. Yum!

    Reply
  6. Liz
    September 9, 2014 at 9:42 am (3 years ago)

    YUM! I made a cheesecake filled pumpkin bread over the weekend, but I love how you used a ton more filling. I’ll need to try your version once mine is gone!

    Reply
  7. Amy | Club Narwhal
    September 9, 2014 at 4:49 pm (3 years ago)

    Julie, I am always fascinated how faith and conviction evolves over time (and hopefully matures with all the slams life gives). And while there are no easy answers when it comes to exchanges like the one you saw on FB, at least pumpkin bread is always there–solid, stable, and always right. Especially when cheesecake stuffing is involved!

    Reply
  8. Aimee @ ShugarySweets
    September 9, 2014 at 8:04 pm (3 years ago)

    This is gorgeous. A ribbon of cheesecake is the perfect addition to this sweet pumpkin bread!

    Reply
  9. Steve
    September 9, 2014 at 8:14 pm (3 years ago)

    “I don’t know the answer. Maybe it’s as simple letting things be complicated. Acknowledging there’s mystery.”
    Great wisdom! Always enjoy your recipes & posts.

    Reply
  10. Hholmstead
    September 10, 2014 at 2:03 am (3 years ago)

    Enjoyed your comments today. I’m learning that God is much more concerned with my growth than with my comfort…if that makes any sense. Will be making this bread….looks fantastic!

    Reply
  11. Katrina
    September 10, 2014 at 2:49 am (3 years ago)

    I’m SO going to try this out! I love all things pumpkin, especially once September rolls around. Thanks for this recipe – it looks amazing :):)

    Reply
  12. Joshua Hampton
    September 10, 2014 at 6:06 am (3 years ago)

    Beautiful pumpkin bread recipe. I love the cheesecake filling. And I kind of know how you feel. I used to pop verses like they’re M&M’s. But after going through some serious life challenges that got me questioning my own faith, I learned not to be so glib and to be more understanding of other people’s opinions. God gave us a mind and free will, after all.

    Reply
  13. Barbi
    September 10, 2014 at 11:00 pm (3 years ago)

    This was an interesting post at the beginning, makes one think……
    then the recipe is a must, the only thinking you need to do is when do I have the time to bake this?
    Thanks for everything.
    Toodles, Barbi

    Reply
  14. LeAndra
    September 14, 2014 at 7:22 pm (3 years ago)

    I echo Karen when I say thank you for sharing this. I recently wrote about how I have struggled with my belief and faith in light of the seemingly never-ending cycle violence we face in this world. Instead of an open conversation full of education and free of judgement, my questions resulted in a lecture about how I needed to have more faith, less I suffer dire consequences like not being permitted entry into the Kingdom of Heaven.

    Like the “slam dunk” Bible verse responses you mention, it has been my experience that too often as Christians we take an air of superiority with our responses instead of offering them up with a humble yet steadfast pride. At any rate, I just wanted to tell you I appreciated this. Reading your post about the privilege afforded to you simply because of the circumstances of your birth hit home as well.

    Reply
  15. Vickie S.
    September 18, 2014 at 1:13 pm (3 years ago)

    I’ve made this recipe twice in the past week and it came out super yummy and perfect both times! Definitely a keeper of a recipe to add to my collection!

    Reply
    • Julie Ruble
      September 18, 2014 at 1:17 pm (3 years ago)

      YAY! So glad to hear that, Vickie!!

      Reply
  16. Amelia
    November 6, 2014 at 4:06 pm (3 years ago)

    I don’t much care for pumpkin, but I always come back to your blog because your words are so lovely and so spot-on. Thanks for sharing.

    Reply

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