Pumpkin Bread with Maple Cheesecake Layer

This pumpkin bread recipe is the ultimate pumpkin bread recipe.  You cannot go wrong with a creamy layer of maple cheesecake, which is sandwiched between rich, dense and spicy layers of pumpkin bread.

pumpkin cheesecake bread 1009

I have been thinking about this recipe for literally a year and I am not even kidding you.  Peabody of Culinary Concotions posted this fall treat last year and I have been thinking about it ever since.  I actually made it last week but it never got around to be photographed as I turned my back and it was gone;  no, we did not get a dog and yes, it was Lenny who ate the entire thing.  As well, something failed between mixing, layering and cooking, when I took that loaf out and he cut into it, the cheesecake had melted into the bread.  Don’t get me wrong, the few crumbs I was able to scrape up were delicious and it is always a good sign when it does not last more than a day.

Today was a cold, dreary and wet day, a good day for baking as well I planned to make it without a certain someone in the house, as I wanted to be sure I would be able to grab a few photos.  I love to bake when it is gloomy outside as it warms the house and the smell of sugar, butter and spices mixed with the gentle rain, is really intoxicating ….hmmmm!

This second loaf came out perfectly, it does not look as pretty as Peabody’s does, but it was close and it is darn good.  I did change a few of the portions as well as some of the spice options, just so to give it our personal touch since we would be posting.  Be sure to check out Peabody’s as well, it is a great post!

Recipe:  Pumpkin Bread with Maple Cheesecake Layer

Maple Cheesecake Layer
10 ounces cream cheese, at room temperature
¼  cup granulated sugar
¼  cup dark brown sugar
3 tablespoons dark amber real maple syrup, we use grade a
3 tablespoons all-purpose flour
1 large egg

Pumpkin Spice Bread
2 cups all-purpose flour
1 tsp baking soda
½  tsp salt
1 teaspoon cinnamon, freshly grated
1 teaspoon ginger, freshly grated
1 teaspoon nutmeg, freshly grated
1 cup pumpkin puree, plain, not pumpkin pie
½  cup canola oil
2 large eggs
1 ½  cups granulated sugar
1 cup toasted pecans, chopped
Preheat oven to 325F.  Lightly grease and flour loaf pan.  In a medium mixing bowl, combine all the maple cheesecake ingredients, beat until smooth.  Set aside.  In another bowl, sift together  dry ingredients.  Set aside.  Mix together pumpkin puree, vegetable oil, eggs and sugar in a mixing bowl of an electric stand mixer, using the paddle attachment,  beat for about 2 minutes until fully mixed.  Add flour mixture into the pumpkin mixture and mix just until combined.
Fold in the pecans.  Pour half of the pumpkin bread batter evenly into the loaf pan.  Spoon cream cheese mixture on top of pumpkin batter layer and then pour on the remaining pumpkin batter.  Bake in preheated oven for 90 minutes or until a knife inserted into the middle of the loaf comes out clean.  Cool the bread in the pan for about 15 minutes and then remove to a cooling rack, let cool to room temperature.  Serve.  Eat.


  1. AmyRuth says:

    This is so cool. The schmear is on the inside instead of the outside….. YAY! I’ll bet that one didn’t last a day either…. don’t you love that?

  2. I think I might hate you guys because this looks aMAZING and really, the last thing I need is pumpkin bread with cheesecake inside and of course now I’m going to be obsessed with it. I would probably go with Grade B maple syrup though — more intense maple flavor and cheaper to boot!

  3. Wow, that looks great! I’ll have to try it.

  4. Mel @ bouchonfor2.com says:

    Incredible!! So very pretty and looks scrumptious!

    Added you in my pumpkin baked-goods round up too!

  5. Decadent and delicious! Just the way I like it. What a great recipe!

  6. Don’t tell him I told you this, but when I mentioned the pumpkin shortage this year, Doc was afraid he’d get no pumpkin pie this Thanksgiving season. He loves it so. Silly boy went to two different stores in the boondocks where they haven’t heard yet…(our city grocery stores are out already) He bought six cans! I know it lasts a long time but I was thinking…what the heck am I gonna do with all this pumpkin. This looks perfect!

  7. Kamran Siddiqi says:

    Oh my! Looks too good to be true! I’ve got to give this recipe a try.

  8. This looks pretty amazing. Occasionally, when I have extra ricotta sitting in the fridge, I’ll mix it with an egg and some sugar and drop spoonfuls into cake batter before I bake the cake. Then out it comes with little bursts of cheesecake…

  9. Wow. I am at a loss for words other than “please cut me a slice!”

  10. Cheesecake on the inside. Pumpkin bread on the outside. Be Still my Heart!!!

  11. This looks so deliciously rich!

  12. Okay, so it’s in the oven. Couple of questions. 10 oz cream cheese called for but cream cheese comes in 8 oz blocks. I added my homemade Greek style yogurt – let’s see if it sets.

    Second, I think I was really off on the layers. It looks more like a swirl of pumpkin in the top of a cheesecake!

    Doc’s on his way home so keep your fingers crossed that it comes out okay!

  13. Eve Reid says:

    cheesecakes are so yummy, i can eat them all day long,’.

  14. This turned out great! Thanks! I made it in a 9 x 13 inch pan, and substituted baking powder for the soda. Thanks for the great recipe.


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