What is it about cheesecakes and quick breads that makes them seem perfect in the oven and then change as they cool? I chased a perfect domed top for these muffins and quick breads, especially since many whole-grain loaves don’t rise as dramatically. This time the loaf looked nicely domed in the oven, developed a crack as many cheesecakes do, and then settled flat while cooling. My best guess is that the cheesecake swirl compacts as it cools and causes the top to flatten, though I’m not completely sure.
Despite the imperfect appearance, the loaf was delicious. My kids and I polished off two loaves quickly — my first batch wasn’t pretty enough to photograph for sharing, but it was still so good. I’m a bit embarrassed, but truthfully it tasted fantastic and we’ll probably make it again soon.
I love the idea of swirling Greek yogurt into brownies, so next time I want to try using Greek yogurt in the cheesecake swirl. That twist has been on my mind and I think it would be fantastic here.
If you have overripe bananas to use up, consider a healthy pumpkin banana bread for another seasonal option.
For now, this warm, spiced loaf with a swirl of creamy cheesecake is perfect with a cup of tea on a chilly day. Enjoy!
Whole Wheat Pumpkin Cheesecake Swirl Loaf
Ingredients
- 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 puree
- 8 oz cream cheese
- 1/3 C palm sugar or brown sugar (for swirl)
- pinch salt (for swirl)
- 1 large egg (for swirl)
Instructions
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Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper—fully lined or covering the bottom and two long sides. Lightly oil the exposed areas and set the pan aside.
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Make the cheesecake swirl: in a small bowl beat the cream cheese with the brown sugar and a pinch of salt until smooth. Add the egg and beat until combined. Set the swirl mixture aside.
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In a separate bowl whisk together the flour, baking powder, baking soda, spices, and salt. Set aside.
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In a larger bowl, beat the butter until creamy. Add the sugar and beat well. Add the eggs one at a time, mixing after each, then stir in the vanilla and pumpkin until fully combined. Fold the dry ingredients into the wet mixture until there are no visible dry bits.
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Pour most of the batter into the prepared loaf pan, reserving about 1/2 to 1 cup of batter.
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Spread the batter and use the back of a spoon to create a shallow valley down the center. Spoon the cheesecake mixture into that valley. Drop spoonfuls of the reserved pumpkin batter on top, then gently swirl the two layers together with a knife to create a marbled effect.
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Bake at 350°F for 54–58 minutes, or until a toothpick inserted in the center comes out clean.
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Remove from the oven and cool for about 5 minutes. Lift the loaf from the pan using the parchment and transfer it to a wire rack to cool completely before slicing.