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Cheesecake-Stuffed Pumpkin Bread

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  • Prep 20 min
  • Total 2 hr 25 min
  • Servings 24
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This easy pumpkin and cake mix bread gets an eye-catching swirl when it’s stuffed with a creamy, cheesecake filling.
Updated Sep 20, 2018
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Pumpkin Bread

Cheesecake Filling

  • 6 oz (from 8-oz package) cream cheese, softened
  • 1/3 cup sugar
  • 3 tablespoons Gold Medal™ all-purpose flour
  • 1/2 teaspoon vanilla
  • 1 egg
Make With
Gold Medal Flour


  • 1
    Heat oven to 350°F. Grease and flour bottoms only of two 8x4-inch loaf pans.
  • 2
    In large bowl, beat Pumpkin Bread ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 1/2 cups batter in bottom of each pan; set remaining batter aside.
  • 3
    In medium bowl, beat Cheesecake Filling ingredients with electric mixer on medium speed until well mixed. Spoon cheesecake filling on top of batter in pans, dividing equally.
  • 4
    Top cheesecake filling with remaining batter, dividing equally between both pans and carefully spreading to cover filling.
  • 5
    Bake 48 to 53 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run metal spatula around edge of loaves to loosen; remove from pans to cooling rack. Cool completely, about 1 hour.

Tips from the Betty Crocker Kitchens

  • tip 1
    Some cheesecake filling may bubble out the top of the bread during baking, which is normal.
  • tip 2
    Store leftover bread covered in refrigerator.


Nutrition Facts are not available for this recipe
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