Pumpkin Cheesecake Bread with Strudel Topping
Rated 5.0 stars by 1 users
Category
bread
Author:
Jessica Cain Montano
Servings
12
Prep Time
15 minutes
Cook Time
55-70 minutes
A moist, swirled pumpkin bread that hides a creamy cheesecake ribbon, finished with a crunchy, cinnamon-sugar strudel topping. Perfect for autumn mornings and holiday gatherings
Ingredients
Bread
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1 ¾ cups (220 g) all-purpose flour
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¾ cup (150 g) granulated sugar
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1 teaspoon baking powder
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½ teaspoon baking soda
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½ teaspoon ground cinnamon
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¼ teaspoon ground nutmeg
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¼ teaspoon ground ginger
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¼ teaspoon salt
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2 large eggs
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1 cup (240 g) pumpkin puree (not pumpkin pie filling)
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½ cup (120 g) unsweetened applesauce or plain yogurt
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¼ cup (60 ml) neutral oil (e.g., canola) or melted butter
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1 teaspoon vanilla extract
Cheesecake swirl
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8 oz (226 g) cream cheese, softened
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¼ cup (50 g) granulated sugar
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1 large egg
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½ teaspoon vanilla extract
Strudel topping
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3 tablespoons all-purpose flour
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3 tablespoons granulated sugar
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1 teaspoon ground cinnamon
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2 tablespoons (28 g) cold unsalted butter, cubed
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Pinch of salt
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Optional: ¼ cup chopped walnuts or pecans
Directions
Preheat oven to 325°F (163°C).
Cheesecake filling
In a small bowl, beat the cream cheese with ¼ cup sugar until smooth and creamy.
Add the egg and vanilla; mix until just combined. Set aside.
Bread batter
In a large bowl, whisk together flour, ¾ cup sugar, baking powder, baking soda, spices, and salt.
In another bowl, whisk together pumpkin puree, applesauce (or yogurt), oil (or melted butter), and vanilla.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Layer and swirl
Lightly grease a 9x5-inch loaf pan and line with parchment if desired.
Pour about two-thirds of the pumpkin bread batter into the pan.
Dollop spoonfuls of the cheesecake mixture over the batter, then swirl gently with a knife to create ribbons.
Cover with the remaining pumpkin bread batter, smoothing the top.
Prepare the strudel topping
In a small bowl, combine flour, sugar, cinnamon, and salt.
Cut in the cold butter with a fork or your fingers until the mixture resembles coarse crumbs. Stir in nuts if using.
Sprinkle the strudel topping evenly over the batter.
Bake
Bake for 55–70 minutes, or until a toothpick inserted into the bread (not the topping) comes out with a few moist crumbs.
Let the loaf cool in the pan on a rack for at least 20 minutes, then remove and cool completely before slicing.
Recipe Note
Tips and variations
If the topping browns too quickly, tent loosely with foil.
If the center still jiggles slightly when the loaf is gently pressed, it needs more time—the cheesecake swirls will set as it cools.
For extra cheesecake tang, add 1 tablespoon sour cream to the cheesecake mix.
If you don’t want a strong crust, you can bake without the strudel topping, or use a streusel made with oats (1/4 cup rolled oats) for more texture.
Swirl idea: after adding small spoonfuls of cheesecake, drag a skewer through the batter in various directions to create more marbled patterns.
Store, covered, at room temperature for up to 2 days or refrigerate for up to 5 days. The flavors deepen after resting.