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Plate with two pieces of pumpkin bread

Pumpkin Bread with Cheesecake Filling

  • Author: Caitlin
  • Prep Time: 15
  • Cook Time: 75 min
  • Total Time: 1 hour 30 minutes
  • Yield: 10 1x
  • Diet: Gluten Free


This perfectly spiced pumpkin bread is what fall dreams are made of! It’s lightly sweetened, with plenty of pumpkin spice flavor. Enjoy fresh from the oven any time of day!



For the Cheesecake Filling: 

  • 6 ounces softened cream cheese (I used Miyokos vegan cream cheese, but tested it with regular dairy cream cheese as well); to soften, leave at room temperature for about 30-60 minutes
  • 2 Tablespoons maple syrup
  • 1/2 teaspoon vanilla
  • 1 egg yolk (trust – it helps with texture!)

For the Bread:

  • 2 cups almond flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 Tablespoon pumpkin pie spice
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg (dried or fresh)
  • 1/2 teaspoon salt
  • 3 eggs
  • 1/4 cup maple syrup
  • 1 can pumpkin puree (not pie filling)
  • 1/2 teaspoon vanilla

Optional: cinnamon sugar for dusting


Before starting, I recommend preheating the oven to 350ºF and leaving the cream cheese out to soften a bit.

For the Cheesecake Filling: 

  • Add the cream cheese to a medium bowl. Using a fork, whisk, or electric mixer, whip the cream cheese until smooth. IF it is too cold and doesn’t get smooth, it’s okay, it will still work out, it’s just harder to mix and fill.
  • Stir in the maple syrup, vanilla, and egg yolk until well combined. If the cream cheese is too cold, it will be clumpy and won’t mix well. However, when you bake it, it will even out and be okay. The cheesecake filling might have a looser consistency, but otherwise will still be great!
  • Set mixture aside while you make the bread.

For the Bread: 

  • Preheat oven to 350ºF. Place a sheet of parchment paper in a glass loaf pan so it comes up the long sides with a decent bit hanging over so you can easily remove it later. You can grease the short ends of the pan if you want, but I haven’t had to.
  • Combine dry ingredients (almond flour through salt) in a medium bowl. Stir well and set aside.
  • In a large bowl or mixer, combine the wet ingredients (eggs, maple syrup, pumpkin puree, and vanilla). Whisk until the eggs are well scrambled.
  • Combine wet & dry ingredients. I like to pour the dry ingredients into the wet ingredients to prevent pockets of dry mix getting stuck at the bottom of the bowl. Stir until well combined.

To Bake: 

  • Add about 1/2 of the bread mixture to the parchment-lined loaf pan.
  • Using a spoon or spatula, drop in the cheesecake mixture, spreading it into an even layer.
  • Top with the remaining pumpkin bread mixture, spreading with spatula to make an even layer.
  • Total baking time will be about 1 hour and 15 minutes, but I recommend adding a foil tent at the 45 minute mark to prevent excessive browning on the top. This is especially important with almond flour recipes.
  • Use a toothpick to test for doneness around 1 hour. When the toothpick comes out mostly clean (it may have some cheesecake on it), that’s when it’s ready!
  • For best results, I recommend letting this cool in the pan for 5 minutes, then loosening the short sides with a knife or metal spatula and pulling the full loaf out by the parchment paper wings. Let cool for a bit on a wire rack.
  • Optional: dust slices with cinnamon sugar before serving.


  • I have used both vegan cream cheese and regular dairy cream cheese. Both are delicious, but the regular cream cheese is definitely sweeter and the vegan cream cheese is definitely more on the tart side.
  • Nutrition label uses Miyokos vegan cream cheese.
  • I have not used a metal loaf pan for this. I think it will work but you may have to reduce the baking time. More information on metal vs. glass here.
  • Category: Bread
  • Method: Oven

Keywords: pumpkin bread, pumpkin bread with cheesecake filling, pumpkin cream cheese bread, pumpkin cream cheese bread

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