Save Pin 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.
The first time I baked this Pumpkin Cheesecake Churro Loaf, it filled the house with warm spice and brought everyone to the kitchen for an early taste. I loved swirling the cheesecake through the spiced pumpkin batter, making each bite creamy and moist.
Ingredients
- All-purpose flour: 1 3/4 cups (220 g)
- Granulated sugar: 1 cup (200 g) for loaf, 1/4 cup (50 g) for cheesecake, 1/4 cup (50 g) for churro topping
- Light brown sugar, packed: 1/2 cup (110 g)
- Baking soda: 1 tsp
- Baking powder: 1/2 tsp
- Salt: 1/2 tsp
- Ground cinnamon: 2 tsp for loaf, 1 1/2 tsp for churro topping
- Ground nutmeg: 1/2 tsp
- Ground cloves: 1/4 tsp
- Ground ginger: 1/4 tsp
- Eggs: 2 large for loaf, 1 large for cheesecake swirl
- Canned pumpkin puree: 1 cup (240 g)
- Vegetable oil: 1/2 cup (120 ml)
- Milk: 1/4 cup (60 ml)
- Vanilla extract: 2 tsp for loaf, 1 tsp for cheesecake
- Cream cheese, softened: 8 oz (225 g)
- Unsalted butter, melted: 2 tbsp (30 g) for churro topping
Instructions
- Prepare loaf pan:
- 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.
- Mix 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 and beat until creamy.
- Layer & swirl batter:
- Pour half of the pumpkin batter into the pan. Spoon cheesecake mixture over, 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 and sprinkle cinnamon-sugar evenly on top.
- Bake:
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean (a few moist crumbs are okay).
- Cool & slice:
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Save Pin My family loves ending a chilly weekend with slices of this loaf, sometimes topped with whipped cream. It’s become a fall tradition we look forward to with tea.
Required Tools
9x5-inch loaf pan, mixing bowls, whisk, electric or hand mixer, spatula, parchment paper, small brush
Allergen Information
Contains wheat (gluten), eggs, and milk (dairy). May contain traces of nuts or soy if present in packaged products; always check ingredient labels.
Nutritional Information (per serving)
Calories: 330, Total Fat: 16 g, Carbohydrates: 43 g, Protein: 5 g
Save Pin Savor the swirl and churro crust—every slice makes autumn mornings sweeter.
Recipe FAQs
- → How do I ensure the cheesecake swirl is creamy?
Use room temperature cream cheese and beat until smooth before swirling into the loaf batter. Avoid overmixing for best texture.
- → Can I substitute canned pumpkin with fresh pumpkin?
Yes, you can use homemade pumpkin puree as long as it's well-drained and smooth for ideal texture and moisture level.
- → What prevents the loaf from becoming dry?
Proper measurement of oil, eggs, and pumpkin, gentle mixing, and avoiding overbaking help maintain moistness.
- → How do I get a crunchy churro topping?
Brush melted butter over the loaf and sprinkle the cinnamon-sugar mix generously. For extra crunch, add coarse sugar over the topping before baking.
- → Can this loaf be frozen for later?
Yes, cool completely, wrap tightly, and freeze in an airtight container for up to 2 months. Thaw in the fridge overnight before serving.
- → Is it possible to make this loaf gluten-free?
Substitute all-purpose flour with your favorite gluten-free blend, ensuring it contains xanthan gum for better structure.