Makes one 9 × 5-inch loaf (about 9 slices) | Oven: 350°F | Bake: approximately 70 minutes
A soft, warmly spiced pumpkin loaf with a creamy cheesecake ribbon in the center. No crumble topping or swirl.
Pumpkin bread ingredients:
1¾ cups all-purpose flour
1 teaspoon baking soda
3 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice
1 teaspoon salt
½ cup vegetable or canola oil
¼ cup granulated sugar
¾ cup packed brown sugar
1 can (15 ounces) pumpkin purée (not pumpkin pie filling)
1 teaspoon vanilla extract
1 large egg plus 1 egg yolk
2 tablespoons 1% milk
Cheesecake filling:
8 ounces cream cheese, softened
¼ cup packed brown sugar
1 teaspoon vanilla extract
1½ teaspoons all-purpose flour
1 large egg
Directions:
Preheat oven to 350°F. Grease a 9 × 5-inch loaf pan and line with parchment paper, leaving some overhang for easy lifting.
Prepare the cheesecake filling: beat softened cream cheese with brown sugar until smooth. Mix in vanilla and flour, then the egg on low speed just until combined. Set aside.
Whisk flour, baking soda, cinnamon, pumpkin pie spice, and salt in a medium bowl.
Spread pumpkin purée on a plate and gently blot with paper towels to remove excess moisture. In another bowl, whisk oil, both sugars, pumpkin, vanilla, egg, egg yolk, and milk. Fold in the dry ingredients just until combined.
Spread about two-thirds of the pumpkin batter in the loaf pan. Spoon the cheesecake filling over the batter in an even layer without swirling. Carefully spread the remaining pumpkin batter over the top.
Bake for approximately 70 minutes, until the bread is set and a tester inserted into a pumpkin-bread portion comes out without wet batter. If the top browns too quickly, loosely tent with foil.
Cool in the pan for 10 minutes, then transfer to a rack. Allow about 1½–2 hours to cool before slicing so the cheesecake ribbon can set.