Save A moist, spiced pumpkin loaf swirled with creamy cheesecake and topped with a buttery cinnamon-sugar churro crust—a cozy twist on classic fall flavors.
I first made this loaf for a chilly autumn brunch with friends. The swirling of cheesecake through pumpkin batter always grabs attention—and the churro crust gets requests for seconds!
Ingredients
- For the Pumpkin Loaf: 1 3/4 cups (220 g) all-purpose flour, 1 cup (200 g) granulated sugar, 1/2 cup (110 g) light brown sugar (packed), 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, 2 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground cloves, 1/4 tsp ground ginger, 2 large eggs, 1 cup (240 g) canned pumpkin puree, 1/2 cup (120 ml) vegetable oil, 1/4 cup (60 ml) milk, 2 tsp vanilla extract
- For the Cheesecake Swirl: 8 oz (225 g) cream cheese (softened), 1/4 cup (50 g) granulated sugar, 1 large egg, 1 tsp vanilla extract
- For the Churro Topping: 1/4 cup (50 g) granulated sugar, 1 1/2 tsp ground cinnamon, 2 tbsp (30 g) unsalted butter (melted)
Instructions
- Prep and Line:
- Preheat oven to 350°F (175°C). Grease and line a 9x5-inch (23x13 cm) loaf pan with parchment paper.
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, both sugars, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- Blend Wet Ingredients:
- In a separate bowl, whisk eggs, pumpkin puree, oil, milk, and vanilla until smooth.
- Combine Batter:
- Pour wet ingredients into dry ingredients. Stir gently until just combined; do not overmix.
- Make Cheesecake Swirl:
- In a medium bowl, beat cream cheese with sugar until smooth. Add egg and vanilla, beat until creamy.
- Layer and Swirl:
- Pour half of pumpkin batter into prepared pan. Spoon cheesecake mixture over batter, then gently swirl with a knife. Top with remaining pumpkin batter and smooth the surface.
- Prepare Churro Topping:
- Mix churro topping sugar and cinnamon in a small bowl. Brush melted butter over the loaf, then sprinkle cinnamon-sugar evenly on top.
- Bake:
- Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean (a few moist crumbs are okay; avoid overbaking).
- Cool:
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Save My family always gathers in the kitchen when the scent of pumpkin and cinnamon fills the air. Sharing warm slices of this loaf brings laughter and joy to our cozy evenings.
Required Tools
9x5-inch loaf pan, mixing bowls, whisk, electric mixer or hand mixer, spatula, parchment paper, small brush (for butter)
Allergen Information
Contains: Wheat (gluten), eggs, milk (dairy). May contain traces of nuts or soy if present in processed ingredients.
Nutritional Information (per serving)
Calories: 330, Total Fat: 16 g, Carbohydrates: 43 g, Protein: 5 g
Save This loaf is best served slightly warm for maximum coziness. Enjoy with coffee or chai for the perfect autumn treat!
Recipe FAQ
- → How do I swirl the cheesecake mixture for best results?
Pour half of the pumpkin batter first, then layer cheesecake filling on top. Use a knife to gently swirl for a marbled effect before adding the remaining batter.
- → Can I use fresh pumpkin instead of canned puree?
Yes, ensure the fresh pumpkin is cooked and drained well to maintain loaf texture. Puree until smooth for even blending.
- → How can I store leftovers to keep them fresh?
Store in an airtight container at room temperature for up to two days, or refrigerate for up to five days for best freshness.
- → Can I add nuts or chocolate chips to the batter?
Absolutely. Fold in chopped pecans, walnuts, or chocolate chips for extra flavor and texture before baking.
- → Is it possible to make this loaf dairy-free?
Swap dairy products for plant-based alternatives like vegan cream cheese, nondairy milk, and margarine. Results may vary slightly in texture.