Whole Wheat Pumpkin Cheesecake Swirl Loaf

by Heidi @ Food Doodles on November 13, 2012

What’s with cheesecake?  It looks perfect until you take it out of the oven.  Or until it cracks… Am I right?  The same with this bread.  I tried so hard to get that beautiful, full, domed top on muffins and quick breads that I love so much(and that whole grain breads are quite often lacking) but it just did not work out.  In this case it cracked on top and was pretty perfectly domed in the oven… and then I took it out.  It cooled and flattened.  The only reason I can think of is because the cheesecake swirl part compacts as it cools.  But I’m not even sure about that… Does it?

As frustrating as this loaf has been, it’s at least it’s been delicious!  The kids and I seriously scarfed down two loaves in no time, since my first trial wasn’t pretty enough to share.  I’m a little embarrassed to admit that.  But it was soooo yummy 🙂  And I’m sure we’ll do it again before winter is over!

Speaking of making this again… I LOVE the idea of these Greek yogurt swirled brownies so I’ll be trying Greek yogurt next time for sure!  I can’t get that idea out of my head.  Awesome! 

Anyways, for now, I’m sure this incredibly yummy loaf with a cup of tea will warm up any cold day 🙂  Enjoy!

And as usual I took a few too many pictures and can’t narrow it down… so enjoy a few different shots too 🙂

Whole Wheat Pumpkin Cheesecake Swirl Loaf
Prep Time
15 mins
Cook Time
58 mins
Total Time
1 hr 13 mins
Course: Breakfast, Dessert, Snack
Servings: 1 standard sized loaf
Author: Heidi @ Food Doodles
  • 1 1/2 C white whole wheat flour or whole wheat pastry flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp ground cloves
  • 1/2 tsp sea salt
  • 1/3 C butter
  • 1/2 C palm sugar or brown sugar
  • 2 large eggs
  • 1 tsp vanilla
  • 1 C pumpkin pureeCheesecake Swirl:
  • 8 oz cream cheese
  • 1/3 C palm sugar or brown sugar
  • pinch of salt
  • 1 large egg
  1. Preheat oven to 350 degrees. Prepare a loaf pan by lining with parchment paper, completely, or just so that the bottom and two long sides of the pan are covered by parchment. Lightly oil and set aside.
  2. In a small bowl, prepare the cheesecake swirl. Beat the cream cheese with the brown sugar and salt until completely smooth. Beat in the egg until combined and set aside until needed.
  3. In a small bowl, combine the flour, baking powder, baking soda, spices and salt. Stir to combine and set aside.
  4. In a larger bowl, beat the butter until creamy and fluffy. Add the sugar and beat well. Add the eggs, one and at a time, beating until incorporated. Add the vanilla and pumpkin and mix well. When thoroughly combined add the dry ingredients to the wet and stir until there are no dry parts.
  5. Pour most of the batter into the prepared loaf pan, leaving 1/2 – 1 cup of batter out of the loaf pan.
  6. Spread the batter out in the loaf pan and using a spoon press and small valley in the middle of the batter. Pour the prepared cheesecake batter in the middle. Top with spoonfuls of the leftover pumpkin batter and then swirl together with a knife.
  7. Place in the 350 degree oven and bake 54-58 minutes until a toothpick or wooden skewer comes out clean.
  8. Remove from the oven, cool for 5 minutes and then lift the loaf out of the pan using the parchment paper. Place on a wire cooling rack and cool completely before slicing and serving.

Leave a Comment

{ 13 comments… read them below or add one }

1 Erin @ Texanerin Baking November 26, 2012 at 12:17

Oh I hate that. When it comes out looking all pretty, you think, “HA HA! FINALLY!” and then it just falls back down. But it still looks delicious! And you could always add that topping from the crisp post, although I’m sure it’s really not needed. This looks perfect as is!


2 Roxana | Roxana's Home Baking November 25, 2012 at 09:36

Pumpkin bread and cheesecake?!? Oh, but that sounds delicious! A must try indeed.
I don’t know why your bread cracked but even so is looks great!


3 Heather November 24, 2012 at 16:15

I had the same thing happen t me with a spelt bread…..I was hoping for that beautiful rise but it was so flat, tasty but a perfect flat rectangle! I love the swirl of cream cheese in the center – so pretty!


4 Stephanie November 15, 2012 at 15:34

Wow that looks so so good! I bet it is the cream cheese filling just settling down 🙂


5 Jen@TheFitHousewife November 15, 2012 at 12:33

Ohhh…this looks so good, perfect for fall. Love the cream cheese idea 🙂


6 Jenn and Seth November 15, 2012 at 11:27

i love the cream cheese in here, sounds like such a delicious bread!


7 Julia November 15, 2012 at 10:52

I love pumpkin bread and make it a lot. The addition of cream cheese to this sounds amazing!


8 Shannon November 15, 2012 at 08:37

love all the cheesecake in this loaf 🙂 and i totally know what you mean about the deflating… had that happen to a chocolate cake recently and it drove me crazy!


9 Kiersten @ Oh My Veggies November 14, 2012 at 09:53

Aw, I think it looks absolutely perfect (and delicious)! If you hadn’t pointed that out about the top, I wouldn’t have noticed it. 🙂 But then again, I’m not much of a baker, so maybe I’m not the best judge!


10 Amy (Savory Moments) November 14, 2012 at 04:52

No matter what – this loaf looks absolutely delicious! The cream cheese swirl in the center makes this even more tempting.


11 Reeni November 13, 2012 at 18:23

I had the same thing happen with muffins like this! I think it must be the cream cheese. Despite that – it looks wonderful! The cream cheese swirl makes it extra special.


12 Kim@hungryhealthygirl November 13, 2012 at 15:55

I love pumpkin bread, but I don’t know if I’ve ever had pumpkin cheesecake bread. I think I need to make this!! Using Greek yogurt is a great idea too.


13 Cassie | Bake Your Day November 13, 2012 at 15:09

YES! This would be perfect with Greek yogurt. It looks fabulous!


{ 1 trackback }

Previous post:

Next post: