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.

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

Apple Cheesecake Bread

by Lauren Zembron

Keywords: bake bread breakfast snack vegetarian apples cream cheese Thanksgiving fall


Ingredients for Cheesecake Layer (I will double this next time!):

  • 4 oz neufchatel (1/3-less-fat cream cheese), at room temperature
  • 2 Tbsp pure maple syrup
  • 1/4 tsp pure vanilla extract
  • 1 egg yolk, preferably organic

Ingredients for Apple Bread (adapted from King Arthur Flour):

  • 1 1/2 cups whole wheat pastry flour
  • 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/2 cup old-fashioned rolled oats
  • 2 large eggs, preferably organic
  • 1/2 cup unrefined granulated sugar, such as evaporated cane juice
  • 1/4 cup neutral-flavored vegetable oil
  • 1 cup unsweetened applesauce, preferably organic
  • 1 1/2 tsp pure vanilla extract
  • 1 medium apple, preferably organic, peeled, cored, and finely chopped.


Preheat oven to 350°F. Lightly grease a 9 x 5 inch loaf pan. Line with parchment paper.

In a small mixing bowl, combine the softened cream cheese, maple syrup, vanilla extract, and egg yolk. Using an electric mixer, beat until smooth and well-combined. Set aside.

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, spices, salt, and rolled oats.

In a large mixing bowl, whisk together the eggs, sugar, vegetable oil, applesauce, and vanilla extract.

Add the dry ingredients into the wet and stir with a rubber spatula or wooden spoon just until combined. Fold in chopped apple.

Pour the apple bread batter into the prepared loaf pan, smoothing the top to create an even layer. Pour the cheesecake batter over the top, spreading in an even layer.

Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.

Best when served warm.

Nutritional Information Per Serving:

204.8 calories, 8.4 grams fat, 2.2 grams saturated fat, 2.9 grams fiber, 13.6 grams sugars, 4.2 grams protein

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