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Marbled Pumpkin Cheesecake Bread Bars

Moist pumpkin bread swirled with creamy cheesecake, baked into rich marbled bars perfect for fall.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American, Fall Baking
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin Bread Batter
  • 1 cup canned pumpkin puree
  • 0.5 cup granulated sugar
  • 0.5 cup light brown sugar, packed
  • 0.5 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon ground cloves
Cheesecake Swirl
  • 8 ounces cream cheese, softened
  • 0.33 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • 8x8-inch baking pan
  • Parchment paper

Method
 

  1. Preheat oven to 350°F (175°C). Line an 8x8-inch pan with parchment paper.
  2. Mix pumpkin puree, sugars, oil, eggs, and vanilla until smooth.
  3. In another bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  4. Fold dry ingredients into pumpkin mixture until combined.
  5. Beat cream cheese, sugar, egg, and vanilla until smooth.
  6. Spread two-thirds pumpkin batter in pan, top with cheesecake dollops, then remaining batter.
  7. Swirl batters gently with a knife to marble.
  8. Bake 35–40 minutes until center is set.
  9. Cool completely before cutting into bars.

Notes

Chill before slicing for clean layers. Store refrigerated.