Description
This Pumpkin Cream Cheese Bread is the perfect fall treat. Soft pumpkin spiced bread is layered with a sweet cream cheese filling, then topped with a buttery cinnamon sugar streusel topping. This pumpkin bread only takes a few minutes to mix together before baking. It freezes well, too!
Ingredients
- 1/2 cup unsalted butter, melted
- 1/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1/4 cup sour cream
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/8 teaspoon cloves
- 1/8 teaspoon allspice
- 1/2 teaspoon salt
Cream Cheese Swirl
- 8 ounces cream cheese, softened
- 1 large egg
- 1/4 cup powdered sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
Cinnamon Streusel
- 2/3 cup all-purpose flour
- 2 teaspoons cinnamon
- 1/4 cup granulated sugar
- 3 tablespoons unsalted butter, melted
Instructions
1. Preheat oven to 350F. Line a 9×5 inch baking pan with parchment paper and spray with nonstick cooking spray.
2. Make the streusel topping. In a medium bowl, add the flour, cinnamon, sugar, and melted butter. Use a fork to claw ingredients together until combined. Set in fridge until ready to use.
3. In a large bowl, add the butter, pumpkin, eggs, sugars and sour cream. Whisk to combine. Add in the sifted flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, allspice and salt. Stir just until combined.
4. Make the cream cheese swirl. In the bowl of a stand mixer fitted with the paddle attachment or using a handheld mixer, beat the cream cheese, egg, powdered sugar, flour and vanilla extract until smooth and creamy.
5. Add half the pumpkin batter to the prepared pan, then the cream cheese filling. Add the remaining pumpkin batter on top. Sprinkle streusel topping on top.
6. Bake in oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely in pan on wire cooling rack.
7. Once cool, use the parchment paper handles to pull the pumpkin bread out of the pan, or invert the pan to gently slide the pumpkin bread out. Remove the parchment paper from the bread. Slice, serve and enjoy! You can serve warm, or room temperature as is, with regular butter, cinnamon butter, or even a scoop of ice cream!
Notes
- Storage – Store covered in an airtight container in the refrigerator for up to 1 week. You may also freeze in a freezer safe bag or container for up to 3 months.
- Prep Time: 15
- Cook Time: 45
- Category: Breakfast/Brunch
- Method: Oven
- Cuisine: American