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Cinnamon Streusel Pumpkin Cream Cheese Bread

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A cozy fall quick bread featuring a moist pumpkin base, a luscious cream cheese swirl, and a crunchy cinnamon streusel topping. Perfect for brunch, dessert, or a make-ahead breakfast treat.

Ingredients

Scale
  • 1 3/4 cups (220g) all-purpose flour, plus 1/3 cup (42g) for streusel
  • 1 cup (200g) granulated sugar, plus 1/4 cup (50g) for cream cheese swirl
  • 1/3 cup (67g) brown sugar (for streusel)
  • 1 cup (245g) pumpkin puree
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs
  • 1 egg yolk (for cream cheese swirl)
  • 1 teaspoon vanilla extract, plus 1/2 teaspoon for cream cheese swirl
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon, plus 1 teaspoon for streusel
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt, plus pinch for streusel
  • 8 ounces (226g) cream cheese, softened
  • 3 tablespoons (42g) cold unsalted butter, cut into cubes (for streusel)
  • 1/4 cup (30g) chopped pecans or walnuts (optional, for streusel)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang for easy removal.
  2. Make the streusel: In a small bowl, combine 1/3 cup flour, 1/3 cup brown sugar, 1 teaspoon cinnamon, and a pinch of salt. Add 3 tablespoons cold butter and work in with fingers or pastry cutter until crumbly. Stir in nuts if using. Refrigerate until ready to use.
  3. Make the cream cheese swirl: In a medium bowl, beat together 8 oz cream cheese, 1/4 cup granulated sugar, 1 egg yolk, and 1/2 teaspoon vanilla extract until smooth. Set aside.
  4. Make the pumpkin batter: In a large bowl, whisk together 1 3/4 cups flour, 1 cup granulated sugar, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, and 1/2 teaspoon salt.
  5. In another bowl, whisk 1 cup pumpkin puree, 1/2 cup vegetable oil, 2 eggs, and 1 teaspoon vanilla extract until blended. Pour wet mixture into dry and fold gently with a spatula until just combined.
  6. Assemble: Pour half the pumpkin batter into prepared pan and smooth. Dollop all the cream cheese mixture on top and gently spread, avoiding edges. Top with remaining pumpkin batter and smooth. Swirl gently with a butter knife.
  7. Sprinkle streusel evenly over the top.
  8. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out mostly clean. Tent with foil if browning too quickly.
  9. Cool in pan for 15 minutes, then lift out and cool completely on a rack before slicing.
  10. Slice with a serrated knife and serve at room temperature or slightly warmed.

Notes

For best results, use room temperature eggs and cream cheese. Don’t overmix the batter for a tender crumb. Keep streusel cold until baking for the best texture. The bread tastes even better on day two. Can be made gluten-free or dairy-free with appropriate substitutions.

Nutrition

Keywords: pumpkin bread, cream cheese swirl, cinnamon streusel, fall baking, quick bread, brunch, easy pumpkin bread, autumn recipe

Find it online: https://norasfoods.com/cinnamon-streusel-pumpkin-cream-cheese-bread-easy-fall-recipe/