Eggless cheesecake stuffed pumpkin bread

It’s halfway through September and I couldn’t be happier. I love fall. I love pumpkin. And I love that it’s prime baking season. 

I grew up in a household without eggs, which always made baking a bit tricky. Whenever I had to make brownies for a class project or fundraiser, I’d go make them my best friend’s house, so she could crack the eggs for me. Despite my dozens of attempts, I’ve never succeeded at getting that perfect dense, chewy brownie texture with the crackled crust with any eggless recipe. In fact, it’s still pretty high on my bucket list. 

But luckily, I have found some pretty awesome eggless recipes for cake, cookies, and even cheesecake. 

This moist, flavorful pumpkin bread is inspired by Isa Chandra Moskovitz’s Super Moist Vegan Pumpkin Bread. It’s a pretty forgiving recipe and easy to modify to your taste. And because I love the pumpkin-cheesecake flavor combo, I combined it with my go-to eggless cheesecake recipe from Cook’s.com. 

I also added a bit of orange zest. I find orange pairs really well with both pumpkin and chocolate.

The end result is pretty fantastic. Think soft, dense, spicy pumpkin bread with a secret surprise inside – creamy vanilla cheesecake. 

If you’re worried about tasting the coconut milk, don’t be. It adds a nice richness but the flavor is imperceptible. It’s what makes this bread so moist. 

Notes: The bread recipe below is enough for two loaves, and the cheesecake recipe is only enough for one loaf. I did that so I could keep one loaf vegan. If you want two loaves of cheesecake pumpkin bread, double the cheesecake recipe. 

Another idea for the second loaf is to take a few tablespoons of cookie butter (Speculoos) or Nutella and swirl it around in the pumpkin bread batter. It’s insanely good that way too, trust me. 

Dry Ingredients – Bread

• 3 1/2 cups all purpose flour
• 2 cups brown sugar
• 2/3 cup white sugar
• 2 teaspoons baking soda
• 1 teaspoon salt 
• 2 teaspoons pumpkin pie spice 
• 1 tablespoon fresh orange zest 
• 1/2 cup mini chocolate chips (optional)
• 1/2 cup pepitas or walnuts

Wet Ingredients – Bread

• 1 15-oz can of pumpkin puree
• 2/3 cup coconut milk
• 1 cup grapeseed oil 

Ingredients – Cheesecake Filling 

• 8 oz packet of cream cheese 
• 1/2 cup sugar 
• 1/2 teaspoon vanilla extract 
• 1/2 tablespoon cornstarch 

Instructions

1. Preheat oven to 350 degrees Farenheit.
2. Grease and flour two loaf pans or line with parchment paper.
3. In a large bowl, make cheesecake mixture  by combining cream cheese, sugar, cornstarch, and vanilla extract. Whip with wooden spoon or electric beater until texture is uniform. Set aside. 
4. In a large bowl or stand mixer, mix flour, sugars, baking soda, pumpkin pie spice, and salt.
5. Add oil, pumpkin puree, zest, and chocolate chips, and mix until well combined. Texture should be thick and gooey. 
6. Spread half of pumpkin bread batter in loaf pans. 
7. Top with cheesecake mixture, concentrating on the middle. Mixture will naturally spread to the edges of the pan. 
8. Top with remaining pumpkin bread batter and sprinkle pepitas or walnuts on top, if desired.
9. Bake for 70-75 minutes. Bread should be firm, not wobbly
10. Cool in pan for 10 minutes, then transfer to a cooling rack for another 15 minutes before slicing and serving. 

Store in the fridge in an airtight container for upto a week. To maintain moisture, wrap in plastic wrap or place a slice of bread on top

If you make this bread plain or with Nutella or cookie butter, you can store it at room temperature instead. 

Last thing: If you make the plain version, you can try it with some cinnamon honey butter. Mix two tablespoons unsalted butter or margarine at room temperature, 1 teaspoon cinnamon, 1 teaspoon honey, and a pinch of salt.