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Soft, spiced gingerbread is filled with a luscious cheesecake swirl for the ultimate twist on gingerbread! This gingerbread cheesecake swirl quick bread is a holiday brunch must.
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5 from 2 votes

Gingerbread Cheesecake Swirl Quick Bread

Soft, spiced gingerbread is filled with a luscious cheesecake swirl for the ultimate twist on gingerbread! This gingerbread cheesecake swirl quick bread is a holiday brunch must.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 12 slices

Ingredients

Gingerbread

  • 1/3 cup melted butter
  • 3/4 cup coconut sugar (or brown sugar)
  • 1/4 cup dark molasses
  • 2 large eggs
  • 1/4 cup plain yogurt
  • 1/2 cup milk
  • 2 teaspoons vanilla extract
  • 1-1/4 cups white whole wheat flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt

Cheesecake Swirl

  • 4 oz cream cheese, softened
  • 1/4 cup coconut sugar (or brown sugar)
  • 2 tablespoons half-and-half cream
  • Powdered sugar for serving

Instructions

Gingerbread

  • Preheat oven to 350F. Line a 9 in loaf pan with parchment paper. Set aside.
  • In a large bowl, beat melted butter, sugar, molasses, eggs, yogurt, milk, and vanilla until smooth. Whisk in flour, baking soda, ginger, cinnamon, cloves, and salt until smooth. Set aside for a moment.

Cheesecake Swirl

  • In a medium bowl with a handheld electric mixer, beat cream cheese and sugar together until smooth. Gradually add cream, beating until smooth and creamy.
  • Scrape half of gingerbread batter into prepared pan. Spread cream cheese swirl on top of batter and top with remaining batter. Use a knife to gently swirl batter and cream cheese several times. Bake gingerbread at 350F 45-50 minutes or until toothpick tests done. Let cake cool in pan 20 minutes then invert onto a cooling rack to cool completely. Dust top of gingerbread with powdered sugar then slice and enjoy!