Apple Cheesecake Bread

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Christina Ross
Christina Ross
I'm a human being on planet earth. I've lived hundreds of lifetimes. In this incarnation I'm here to advance medicine.

I can blame pregnancy, the colder weather, or the holidays – heck, probably all three – for my recent insatiable craving for homemade quick breads.

I love warming the kitchen with a preheating oven and scenting the house with seasonal aromas while snow flurries carpet the bare trees, and I of course adore biting into a thick, still-warm slice of freshly baked bread such as this one.

NameApple Cheesecake Bread
Prep Time20 minutes
Cooking Time50-60 minutes
Total Time1 hour 20 minutes
Servings10 servings
Yield1 loaf
Apple Cheesecake Bread

Made hearty with whole wheat pastry flour + rolled oats and studded with pieces of fresh apple, the apple bread is delicious in its own right… but when a layer of luscious, gently sweetened cheesecake adorns the top, the bread is taken to a whole new level of tastiness.

The maple syrup-sweetened cheesecake layer ended up being on the thin side, so I highly suggest doubling the ingredients for the crowning pièce de résistance!

You could also add the cheesecake layer to your favorite quick bread recipe: banana bread, pumpkin bread, etc. It’s such a lovely way to add a bit of decadence to a quick breakfast!

Apple Cheesecake Bread

Although some loaves of quick bread get better with a few days of age, this one is best when served warm from the oven. If you’re not feeding a crowd, simply gently reheat leftover slices in the microwave or toaster oven.

Needless to say, this loaf did not last long in our house!

Apple Cheesecake Bread


  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 2 cups apples, peeled, cored, and finely chopped

Nutritional Information Per Serving

Calories: 320 calories

Total Fat: 18g

Saturated Fat: 11g

Cholesterol: 90mg

Sodium: 300mg

Total Carbohydrates: 35g

Dietary Fiber: 1g

Sugars: 20g

Protein: 5g


1. Prepare the Bread

Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set this dry mixture aside.

2. Make the Cheesecake Swirl

In another bowl, beat the softened cream cheese until smooth.

Add the sugar, egg, and vanilla extract to the cream cheese, and beat until well combined. Set aside.

3. Prepare the Apple Mixture

In a separate bowl, combine the chopped apples with 2 tablespoons of the dry flour mixture (from step 1). This helps to prevent the apples from sinking to the bottom of the bread.

4. Mix the Wet Ingredients

In a large mixing bowl, whisk together the eggs, granulated sugar, brown sugar, melted butter, and vanilla extract until well combined.

5. Combine Everything

Gradually add the dry flour mixture (from step 1) into the wet ingredients, mixing until just combined.

Gently fold the prepared apple mixture into the batter.

6. Assemble the Bread

Pour half of the bread batter into the prepared loaf pan.

Spoon half of the cheesecake mixture over the bread batter.

Repeat with the remaining bread batter and cheesecake mixture.

7. Swirl It

Use a knife to swirl the cheesecake mixture into the bread batter, creating a marbled effect.

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