Name: Pumpkin Banana Cheesecake Bread Recipe
Prep time: 15 min
Cook time: PT-495093H25M2S
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 ripe bananas; 1/2 cup brown sugar; 1/2 cup granulated sugar; 1 cup pure pumpkin puree (not pumpkin pie filling); 1 egg (room temperature); 6 tbsp butter (softened); 1 tsp vanilla extract; 1½ cup all purpose flour; 1 tsp pumpkin pie spice; 1½ tsp baking powder; ½ tsp baking soda; 6 oz cream cheese (softened); 1/3 cup granulated sugar; 1 egg (room temperature); 1/2 tsp vanilla extract; 1/4 cup all-purpose flour

I am so excited to share with you my absolute favorite fall treat, the Pumpkin Banana Cheesecake Bread Recipe. It combines the best of cozy spices, natural sweetness from ripe bananas, and the rich tang of cream cheese into one irresistible loaf. Every bite feels like an autumn hug, perfectly moist and bursting with layered flavors that keep me coming back for more. It’s a wonderful way to brighten up breakfast, satisfy an afternoon craving, or impress guests with a homemade dessert that looks as good as it tastes.

Why You'll Love This Pumpkin Banana Cheesecake Bread Recipe

What makes this Pumpkin Banana Cheesecake Bread Recipe truly special for me is its incredible harmony of flavors and texture. The sweetness from the bananas pairs beautifully with the warm pumpkin pie spice and pumpkin puree, creating a comforting, autumnal scent that fills my kitchen while it bakes. Then there’s that luscious cheesecake layer right in the middle, adding a creamy surprise that elevates this bread from ordinary to downright memorable. Each slice is like a mini celebration of fall.

I also love how approachable this recipe is. Even if you’re not an experienced baker, I found the steps easy to follow and the ingredients are simple pantry staples. Mixing up the batter and cheesecake filling is straightforward, making it a perfect bake for weekend mornings or holiday prep when I want something special without extra fuss. It’s a wonderful project that rewards patience with a loaf that looks stunning and tastes divine.

This bread is so versatile, I’ve served it at brunches, during a cozy family movie night, and even wrapped up as a homemade gift. The subtle spiced sweetness makes it appropriate for all sorts of occasions, from casual weeknight treats to more festive gatherings. Honestly, every time I slice into it, I feel like sharing it with friends and family because that delicious combination deserves to be celebrated aloud.

Ingredients You'll Need

A close-up view of a rectangular dark gray baking pan containing two layers of thick batter. At the bottom and sides, there is a caramel-colored batter with a smooth and slightly shiny texture. On top, near the center, there is a smaller mound of creamy white batter with a soft, fluffy appearance, contrasting with the darker layer underneath. The pan rests on a beige cloth, and the background shows a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

These ingredients are straightforward and each one plays a key role in building the unique taste and perfect texture of this bread. From the ripe bananas that bring natural sweetness and moisture, to the pumpkin puree lending vibrant color and wholesome flavor, you’ll appreciate how each element works together to create this delightful loaf.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Ripe Bananas: Use bananas that are spotty and soft to maximize natural sweetness and moisture.
Brown Sugar: Adds a deeper caramel note that pairs beautifully with pumpkin.
Granulated Sugar: Balances sweetness and helps with the bread’s texture.
Pure Pumpkin Puree: Make sure it’s pure pumpkin and not pumpkin pie filling for a fresh, natural flavor.
Eggs (room temperature): Room temperature eggs emulsify better, ensuring a smoother batter.
Butter (softened): Adds richness and moisture that keeps the bread tender.
Vanilla Extract: Enhances all the other ingredients with its warm aromatic notes.
All Purpose Flour: The structure backbone of the bread; measuring carefully is key to getting the right texture.
Pumpkin Pie Spice: The classic warming blend that brings out the essence of fall.
Baking Powder and Baking Soda: These leaveners ensure a perfect rise and fluffiness.
Cream Cheese (softened): Creates that dreamy, creamy cheesecake filling at the center.

Directions

Step 1: Preheat your oven to 350°F (175°C) and generously grease a 9x5-inch loaf pan with nonstick spray that contains flour or butter and flour to prevent sticking.

Step 2: In a large mixing bowl, mash the ripe bananas and combine them with both the brown sugar and granulated sugar until well mixed. Then beat in the pumpkin puree, one egg, softened butter, and vanilla extract until the batter is smooth and well combined.

Step 3: In a separate small bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, and baking soda. Gently fold these dry ingredients into the wet banana-pumpkin mixture just until incorporated; don’t overmix to keep the bread tender.

Step 4: Pour half of the batter into the prepared loaf pan and spread it evenly to the edges with a spatula. Take care to create a smooth, even layer.

Step 5: Now for the cheesecake filling—beat the softened cream cheese and ⅓ cup sugar together in a bowl until light and fluffy. Add the remaining egg and vanilla extract, mixing well.

Step 6: Beat in the ¼ cup flour until the mixture is completely smooth and free of lumps.

Step 7: Carefully spread the cheesecake filling evenly over the bottom layer of batter in the loaf pan. Try to keep it as even as possible without mixing into the pumpkin-banana batter below.

Step 8: Spread the remaining half of the pumpkin and banana batter gently over the cheesecake layer, smoothing the top to an even finish.

Step 9: Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it during the last 10 minutes to avoid overbaking.

Step 10: Allow the bread to cool in the pan for 10 to 15 minutes before carefully removing it to a wire rack to cool completely. This resting time helps it finish setting perfectly.

Servings and Timing

This Pumpkin Banana Cheesecake Bread Recipe yields about 10 generous slices, making it perfect for sharing or multiple servings over a few days. The prep time is roughly 15 to 20 minutes since the batter and cheesecake filling mix quickly. Baking takes about 55 to 65 minutes, and then you’ll want to allow an additional 10 to 15 minutes of cooling in the pan followed by full cooling on a rack, which takes about 30 minutes. Overall, from start to finish, plan for around 1 hour and 5 minutes of active plus passive time.

How to Serve This Pumpkin Banana Cheesecake Bread Recipe

The image shows a close-up of two thick slices of brown bread stacked on top of each other on a white marbled surface. The top slice has a thick layer of white butter melting slightly into the soft, textured surface of the bread. The bread has a rough crust with a dark golden brown color and a moist, crumbly inside with light brown and darker speckled details. The bottom slice supports the top piece, with a darker crust color visible. photo taken with an iphone --ar 4:5 --v 7

When serving this Pumpkin Banana Cheesecake Bread Recipe, I like to slice it thick enough to show off that creamy cheesecake center. It’s perfect on its own or with a light spread of butter or cream cheese to enhance its richness. For an extra special touch, dust the top with a bit of powdered sugar or a sprinkle of cinnamon before serving.

This bread pairs beautifully with warm beverages like coffee, chai tea, or even a spiced latte. During gatherings, I love offering it alongside a dollop of whipped cream or a scoop of vanilla ice cream for a cozy dessert experience. It also works wonderfully as part of a breakfast or brunch spread with fresh fruit and yogurt.

I prefer serving this bread at room temperature or slightly warmed. Warming it just a bit in the microwave for 10-15 seconds brings out the lusciousness of the cheesecake and makes the spices even more fragrant. It’s great for casual get-togethers, holiday breakfasts, or as a comforting snack any time you want to treat yourself or your guests.

Variations

I love customizing this Pumpkin Banana Cheesecake Bread Recipe depending on what I have on hand or my dietary needs. If I want it gluten-free, I swap the all-purpose flour for a gluten-free baking blend, which works beautifully to keep the bread moist and tender. For a dairy-free or vegan option, I use coconut cream cheese substitutes and flax eggs in place of the traditional eggs—this also adds a subtle, tasty twist.

To add an extra kick, sometimes I fold in chopped walnuts or pecans for crunch, or even swirl in some salted caramel or chocolate chips alongside the cheesecake layer. These enhancements bring delightful texture and contrast that make the bread feel even more indulgent.

Another idea I love is baking the batter into muffins rather than a loaf for individual-sized treats. The muffins bake faster and are perfect for on-the-go mornings or packed lunches. Whether you’re sticking to the classic or experimenting with flavors and methods, this recipe is easy to adapt and forgiving.

Storage and Reheating

Storing Leftovers

Once cooled completely, I store leftover Pumpkin Banana Cheesecake Bread tightly wrapped in plastic wrap or in an airtight container. This keeps it moist and fresh for up to 3 to 4 days at room temperature. You can also refrigerate it to extend freshness up to a week, but I recommend bringing the slices back to room temperature before eating to enjoy the flavors fully.

Freezing

Yes, this bread freezes wonderfully! I wrap individual slices or the whole loaf tightly in plastic wrap then place them in a freezer-safe zip-top bag or airtight container. Frozen, it will keep for up to 3 months. To thaw, transfer to the refrigerator overnight or leave at room temperature for a few hours before reheating.

Reheating

Reheating is best done gently to revive the creamy texture of the cheesecake filling without drying out the bread. A short burst in the microwave for 10 to 20 seconds usually works perfectly. Alternatively, you can warm slices in a preheated 300°F oven for about 8 to 10 minutes wrapped loosely in foil. Avoid overheating which can make the bread crumbly or dry.

FAQs

Can I use canned pumpkin pie filling instead of pure pumpkin puree?

I wouldn’t recommend using pumpkin pie filling because it contains added sugars and spices that could throw off the flavor balance and sweetness of the bread. Pure pumpkin puree gives you the cleanest and most versatile base to build your own spice profile.

What if I don’t have pumpkin pie spice? Can I make my own?

Absolutely! Pumpkin pie spice is easy to mix at home—combine cinnamon, nutmeg, ginger, allspice, and a pinch of cloves to get a warm, aromatic blend that you can adjust to your taste. It really adds that classic autumn flavor to your bread.

Is it okay to use frozen pumpkin puree for this recipe?

Yes, frozen pumpkin puree works just fine as long as it’s fully thawed and well drained so your batter isn’t too watery. Just be sure to stir it well before measuring.

How ripe should the bananas be for the best flavor?

The riper, the better! Bananas with lots of brown spots or even mostly brown skins result in the sweetest, most flavorful bread. Under-ripe bananas might not provide enough natural sweetness or moisture.

Can I double the recipe to make two loaves at once?

Definitely! Just be sure to use two loaf pans, and keep an eye on the baking time – it might take a few additional minutes for larger batches, so test with a toothpick to ensure doneness.

Conclusion

I truly hope you give this Pumpkin Banana Cheesecake Bread Recipe a try soon. From the moment you mix the batter to that first warm bite, it feels like a little celebration of cozy flavors and comforting textures. It’s one of those special recipes I cherish sharing with friends and family, especially during chilly months when a homemade treat feels like a warm hug. Enjoy every slice!