12 Delicious Pumpkin Cheese Bread Recipes

Hey there, pumpkin lovers! As the leaves start to turn and the air gets crisp, there’s nothing quite like the warm, comforting embrace of pumpkin cheese bread fresh from the oven. Whether you’re a seasoned baker or just looking for a cozy weekend project, our roundup of 12 delicious recipes promises to inspire your next autumnal baking adventure. Let’s dive into these mouthwatering creations that blend the sweet, spicy notes of pumpkin with the rich, creamy goodness of cheese. Ready to get baking?

Savory Pumpkin Cheese Bread with Herbs

Evenings like these call for something warm, something that fills the kitchen with aromas of comfort and anticipation. This savory pumpkin cheese bread, laced with herbs, is just that—a tender, flavorful loaf that marries the earthy sweetness of pumpkin with the sharp tang of cheese.

Ingredients

• For the bread:
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup pumpkin puree
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
• For the cheese and herb mixture:
  • 1 cup shredded sharp cheddar cheese
  • 2 tbsp chopped fresh rosemary
  • 1 tbsp chopped fresh thyme

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together the flour, baking soda, and salt until well combined.
3. In another bowl, mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Overmixing can lead to a dense loaf.
5. Fold in the shredded cheddar cheese, rosemary, and thyme until evenly distributed throughout the batter.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and slightly cracked.
8. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Unassuming at first glance, this bread reveals layers of flavor with each bite—moist from the pumpkin, rich from the cheese, and fragrant from the herbs. Serve it warm with a dollop of herb-infused butter or alongside a bowl of soup for a comforting meal.

Sweet Pumpkin Cheese Bread with Cinnamon

Sometimes, the simplest ingredients come together to create something unexpectedly magical, like this sweet pumpkin cheese bread with cinnamon. It’s a cozy, comforting bake that feels like a hug in every bite, perfect for those quiet mornings or as a sweet end to a long day.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 cup unsalted butter, clarified and cooled
• 1 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 cup pure pumpkin puree
• 1/2 cup whole milk
• 1 tsp pure vanilla extract
• 4 oz cream cheese, softened
• 1/4 cup powdered sugar

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a medium bowl, whisk together the sifted flour, baking soda, sea salt, cinnamon, nutmeg, and cloves.
3. In a large bowl, beat the clarified butter and granulated sugar until light and fluffy, about 3 minutes.
4. Gradually add the lightly beaten eggs to the butter mixture, beating well after each addition.
5. Stir in the pumpkin puree, whole milk, and vanilla extract until just combined.
6. Fold the dry ingredients into the wet ingredients until no flour streaks remain, being careful not to overmix.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. In a small bowl, mix the softened cream cheese and powdered sugar until smooth.
9. Drop spoonfuls of the cream cheese mixture onto the batter and swirl with a knife to create a marbled effect.
10. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
11. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Once cooled, the bread reveals a moist, tender crumb with pockets of creamy cheese, all wrapped in the warm spices of cinnamon, nutmeg, and cloves. Serve it slightly warmed with a dollop of whipped cream for an extra indulgent treat.

Pumpkin Cheese Bread with Walnuts

Under the soft glow of the kitchen light, the thought of pumpkin cheese bread with walnuts brings a comforting warmth, much like the gentle embrace of autumn itself. This recipe, a harmonious blend of savory and sweet, is a testament to the simple joys of baking.

Ingredients

• 1 3/4 cups all-purpose flour, sifted
• 1 tsp baking soda
• 1/2 tsp sea salt, finely ground
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1/2 cup unsalted butter, clarified and cooled to room temperature
• 1 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 cup pure pumpkin puree
• 1/2 cup whole milk
• 1 cup sharp cheddar cheese, finely grated
• 1/2 cup walnuts, toasted and roughly chopped

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan with clarified butter and line with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium bowl, whisk together the sifted flour, baking soda, sea salt, cinnamon, nutmeg, cloves, and ginger until well combined.
3. In a large bowl, cream the clarified butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3 minutes.
4. Gradually add the lightly beaten eggs to the butter mixture, beating well after each addition to incorporate fully.
5. Fold in the pumpkin puree and whole milk alternately with the dry ingredients, beginning and ending with the dry ingredients, until just combined. Tip: Do not overmix to ensure a tender crumb.
6. Gently fold in the finely grated sharp cheddar cheese and toasted walnuts until evenly distributed throughout the batter.
7. Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Tap the pan lightly on the counter to remove any air bubbles.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. Tip: Cover loosely with foil if the top browns too quickly.
9. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: For best flavor, let the bread rest for at least an hour before slicing.

Velvety in texture with a moist crumb, this pumpkin cheese bread strikes a delightful balance between the earthy sweetness of pumpkin and the sharp tang of cheddar. Serve it warm with a dollop of whipped honey butter for an extra layer of indulgence.

Gluten-Free Pumpkin Cheese Bread

Just as the leaves begin to whisper the arrival of fall, our kitchens beckon for the warmth of baked goods that speak to the soul. This gluten-free pumpkin cheese bread marries the earthy sweetness of pumpkin with the rich, creamy tang of cheese, creating a loaf that’s as comforting as it is indulgent.

Ingredients

• 1 1/2 cups gluten-free all-purpose flour
• 1 tsp xanthan gum
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 cup pure pumpkin puree
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 2 pasture-raised eggs, lightly beaten
• 1/3 cup clarified butter, melted
• 1 tsp pure vanilla extract
• 4 oz cream cheese, softened
• 1 tbsp pure maple syrup

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a 9×5 inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium bowl, whisk together the gluten-free all-purpose flour, xanthan gum, baking powder, baking soda, sea salt, cinnamon, nutmeg, and cloves until well combined.
3. In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, lightly beaten eggs, melted clarified butter, and vanilla extract. Mix until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing to ensure a tender crumb.
5. In a small bowl, beat the softened cream cheese with the maple syrup until smooth.
6. Pour half of the pumpkin batter into the prepared loaf pan. Dollop the cream cheese mixture over the batter, then swirl gently with a knife. Top with the remaining pumpkin batter.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and spring back when lightly touched.
8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Lightly spiced and luxuriously moist, this bread boasts a delightful contrast between the dense pumpkin base and the creamy cheese swirl. Serve it slightly warmed with a dollop of whipped cream for an extra touch of decadence.

Pumpkin Cheese Bread with Cream Cheese Frosting

Now, as the leaves begin to whisper the arrival of autumn, there’s a certain comfort in the kitchen that calls for warmth and spice. This pumpkin cheese bread, crowned with a velvety cream cheese frosting, is a tender embrace of seasonal flavors, perfect for those quiet mornings or as a sweet note to end the day.

Ingredients

• 1 3/4 cups all-purpose flour, sifted
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1 cup pure pumpkin puree
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1/2 cup vegetable oil
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 4 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 cup powdered sugar, sifted
• 1/2 tsp pure vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter and lightly dust with flour.
2. In a medium bowl, whisk together the sifted flour, baking soda, sea salt, cinnamon, nutmeg, cloves, and ginger until well combined.
3. In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, lightly beaten eggs, and 1 tsp vanilla extract. Mix until smooth.
4. Gradually fold the dry ingredients into the wet ingredients, stirring just until incorporated to avoid overmixing.
5. Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
7. For the frosting, beat the softened cream cheese and butter together until creamy. Gradually add the sifted powdered sugar and 1/2 tsp vanilla extract, beating until smooth and spreadable.
8. Once the bread is completely cool, spread the cream cheese frosting evenly over the top.

Delightfully moist with a spiced warmth, this pumpkin cheese bread is a harmonious blend of sweet and tangy. Serve it sliced with a dollop of whipped cream or alongside a steaming cup of chai for an extra cozy treat.

Spiced Pumpkin Cheese Bread

Comforting and subtly spiced, this Spiced Pumpkin Cheese Bread marries the warmth of autumn spices with the creamy tang of cheese, creating a loaf that’s as perfect for a quiet morning as it is for sharing with friends.

Ingredients

• 1 3/4 cups all-purpose flour, sifted
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1 cup pure pumpkin puree
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup clarified butter, melted and cooled
• 1 teaspoon pure vanilla extract
• 1 cup sharp cheddar cheese, grated

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with clarified butter and line with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium bowl, whisk together the sifted flour, baking soda, sea salt, cinnamon, nutmeg, cloves, and ginger until well combined.
3. In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, lightly beaten eggs, melted clarified butter, and vanilla extract. Mix until smooth.
4. Gradually fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing to ensure a tender crumb.
5. Gently fold in the grated sharp cheddar cheese until evenly distributed throughout the batter.
6. Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Tap the pan lightly on the counter to remove any air bubbles.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and slightly cracked.
8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Finished with a golden crust and a moist, dense interior, this bread offers a delightful contrast of sweet and savory flavors. Serve it warm with a dollop of whipped honey butter for an extra touch of indulgence.

Pumpkin Cheese Bread with Maple Glaze

Beneath the golden hues of autumn, there’s a recipe that whispers the essence of comfort and warmth, a blend of savory and sweet that dances on the palate.

Ingredients

• 1 3/4 cups all-purpose flour, sifted
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1 cup pure pumpkin puree
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1/2 cup unsalted butter, melted and cooled
• 2 pasture-raised eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• 1 cup sharp cheddar cheese, grated
• 1/4 cup pure maple syrup
• 1 tablespoon unsalted butter, for glaze

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium bowl, whisk together the sifted flour, baking soda, sea salt, cinnamon, nutmeg, cloves, and ginger until well combined.
3. In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, melted butter, beaten eggs, and vanilla extract. Mix until smooth.
4. Gradually fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing to ensure a tender crumb.
5. Gently stir in the grated cheddar cheese until evenly distributed throughout the batter.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. While the bread cools, prepare the maple glaze by heating the maple syrup and butter in a small saucepan over low heat until the butter is melted and the mixture is smooth.
8. Drizzle the warm glaze over the cooled bread, allowing it to seep into the cracks and edges for added moisture and flavor.

Delightfully moist with a perfect balance of savory cheese and sweet pumpkin, this bread is a testament to the beauty of autumn flavors. Serve it warm with a dollop of whipped cream or alongside a sharp cup of coffee for a truly indulgent experience.

Vegan Pumpkin Cheese Bread

Whispering the essence of autumn into every slice, this vegan pumpkin cheese bread marries the warmth of spiced pumpkin with the creamy tang of dairy-free cheese, creating a loaf that comforts as much as it delights.

Ingredients

• 1 3/4 cups organic all-purpose flour
• 1 cup organic cane sugar
• 1 tbsp aluminum-free baking powder
• 1/2 tsp fine sea salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 cup pure pumpkin puree
• 1/2 cup unsweetened almond milk
• 1/3 cup melted coconut oil
• 1 tsp pure vanilla extract
• 1/2 cup vegan cream cheese, softened
• 2 tbsp pure maple syrup

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×5-inch loaf pan with coconut oil.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, and cloves until well combined.
3. In a separate bowl, mix the pumpkin puree, almond milk, melted coconut oil, and vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
5. Pour half of the batter into the prepared loaf pan and spread evenly.
6. In a small bowl, mix the softened vegan cream cheese with maple syrup until smooth.
7. Dollop the cream cheese mixture over the batter in the pan, then swirl gently with a knife to create a marbled effect.
8. Top with the remaining batter and smooth the surface with a spatula.
9. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Unveiling a loaf that’s moist and tender, the spiced pumpkin layers harmonize with the creamy cheese swirls, offering a symphony of flavors. Serve slightly warmed with a drizzle of maple syrup for an indulgent breakfast or enjoy as a midday treat with a cup of spiced chai.

Pumpkin Cheese Bread with Chocolate Chips

Golden hues of autumn inspire this comforting bake, where the warmth of pumpkin meets the creamy tang of cheese, all dotted with melty chocolate chips. It’s a loaf that whispers of cozy mornings and the simple joy of baking.

Ingredients

• 1 3/4 cups all-purpose flour, sifted
• 1 tsp baking soda
• 1/2 tsp sea salt, finely ground
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 cup pure pumpkin puree
• 1/2 cup cream cheese, softened
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter and line with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium bowl, whisk together the sifted flour, baking soda, sea salt, cinnamon, nutmeg, and cloves until well combined.
3. In a large bowl, cream the room temperature butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3 minutes.
4. Gradually add the lightly beaten eggs to the butter mixture, mixing well after each addition to ensure a smooth batter.
5. Fold in the pumpkin puree and softened cream cheese until just incorporated, being careful not to overmix.
6. Gently stir in the dry ingredients into the wet mixture until no flour streaks remain, then fold in the semi-sweet chocolate chips.
7. Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Tap the pan lightly on the counter to remove any air bubbles.
8. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs attached.
9. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Unveiling a loaf that’s moist and tender, each slice offers a harmonious blend of spiced pumpkin and rich chocolate, with pockets of creamy cheese adding depth. Serve it slightly warmed with a dollop of whipped cream for an indulgent breakfast or afternoon treat.

Pumpkin Cheese Bread with Pecans

Mornings like these call for something warm, something that fills the kitchen with a scent so inviting it feels like a hug. This pumpkin cheese bread, studded with pecans, is just that—a tender, spiced loaf with pockets of creamy cheese and the crunch of toasted nuts.

Ingredients

• 1 3/4 cups all-purpose flour, sifted
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1 cup pure pumpkin puree
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup clarified butter, melted and cooled
• 1 tsp pure vanilla extract
• 4 oz cream cheese, cubed
• 1/2 cup pecans, toasted and roughly chopped

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium bowl, whisk together the sifted flour, baking soda, sea salt, cinnamon, nutmeg, cloves, and ginger until well combined.
3. In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, beaten eggs, clarified butter, and vanilla extract. Mix until smooth.
4. Gradually fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix to ensure a tender crumb.
5. Gently fold in the cream cheese cubes and toasted pecans, distributing them evenly throughout the batter.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean, with perhaps a few moist crumbs attached.
8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Delightfully moist with a subtle spice, this bread is perfect as is or lightly toasted with a smear of butter. The cream cheese melts into creamy pockets, while the pecans add a satisfying crunch. Serve it alongside a cup of strong coffee for a truly comforting experience.

Pumpkin Cheese Bread with Orange Zest

Kneading the dough for this pumpkin cheese bread, I’m reminded of autumn’s gentle embrace, the way the orange zest dances through the air, promising a loaf that’s as comforting as it is vibrant.

Ingredients

• 1 3/4 cups all-purpose flour, sifted
• 1 tsp baking soda
• 1/2 tsp sea salt, finely ground
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1 cup pure pumpkin puree
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup clarified butter, melted
• 1 tsp pure vanilla extract
• 1 tbsp orange zest, freshly grated
• 4 oz cream cheese, softened

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with clarified butter and line with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium bowl, whisk together the sifted all-purpose flour, baking soda, sea salt, cinnamon, nutmeg, cloves, and ginger until well combined.
3. In a large bowl, combine the pumpkin puree, granulated sugar, light brown sugar, lightly beaten eggs, melted clarified butter, and vanilla extract. Mix until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring just until incorporated. Overmixing can lead to a dense loaf.
5. Gently fold in the freshly grated orange zest, ensuring it’s evenly distributed throughout the batter.
6. Pour half of the batter into the prepared loaf pan. Dollop the softened cream cheese over the batter, then cover with the remaining batter. Use a knife to swirl the cream cheese into the batter for a marbled effect.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and spring back when lightly pressed.
8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Velvety and moist, this pumpkin cheese bread with orange zest offers a delightful contrast of flavors and textures. Serve it slightly warmed with a dollop of whipped cream for an indulgent breakfast or afternoon treat.

Pumpkin Cheese Bread with a Streusel Topping

Lingering in the quiet of the kitchen, the thought of combining the earthy sweetness of pumpkin with the rich tang of cheese in a bread seemed like a comforting embrace for the soul. This recipe, with its streusel topping, promises a delightful contrast of textures and flavors, perfect for those reflective moments or shared with loved ones.

Ingredients

• 1 3/4 cups all-purpose flour, sifted
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup unsalted butter, clarified and cooled
• 1 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 cup pure pumpkin puree
• 1/2 cup whole milk
• 1 cup sharp cheddar cheese, finely grated
• 1/2 cup pecans, toasted and chopped
• For the streusel topping: 1/4 cup all-purpose flour, 1/4 cup brown sugar, 2 tablespoons cold unsalted butter, cubed, 1/2 teaspoon ground cinnamon

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper, leaving an overhang on the sides.
2. In a medium bowl, whisk together the sifted flour, baking soda, sea salt, cinnamon, nutmeg, and cloves. Set aside.
3. In a large bowl, beat the clarified butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Ensure the butter is at room temperature for optimal creaming.
4. Gradually add the lightly beaten eggs to the butter mixture, beating well after each addition.
5. Stir in the pumpkin puree and whole milk until just combined. The mixture may appear curdled but will come together with the dry ingredients.
6. Fold in the dry ingredients in three additions, being careful not to overmix. Gently stir in the grated cheddar cheese and toasted pecans.
7. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
8. For the streusel topping, combine the flour, brown sugar, cubed butter, and cinnamon in a small bowl. Use your fingers to rub the butter into the dry ingredients until crumbly. Sprinkle evenly over the batter.
9. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean. Tip: Cover the bread loosely with foil if the top browns too quickly.
10. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Tip: For easier slicing, wrap the cooled bread in plastic wrap and let it sit overnight.

Soft and moist with a tender crumb, this pumpkin cheese bread is a harmonious blend of sweet and savory, with the streusel adding a delightful crunch. Serve it warm with a dollop of whipped honey butter for an extra layer of indulgence, or enjoy it as is with your morning coffee for a serene start to the day.

Conclusion

These 12 Delicious Pumpkin Cheese Bread Recipes offer a treasure trove of autumnal flavors perfect for any home cook looking to spice up their baking repertoire. Whether you’re craving something sweet, savory, or somewhere in between, there’s a recipe here to satisfy. We’d love to hear which one becomes your favorite—don’t forget to leave a comment and share your baking adventures with us on Pinterest!