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–+ servings
Pumpkin cream cheese bread, sliced

Pumpkin Cream Cheese Bread (with Streusel Topping)

This is simply the best pumpkin bread out there! Sweet, spicy, warming, and a little tangy, it's perfect with a cup of coffee on a Sunday morning. It tastes like autumn in bread form!
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Prep Time 20 minutes
Cook Time 55 minutes
Course Bread, Brunch, Cake, Dessert, Loaf
Servings 8 people
Calories 489 kcal

Equipment

  • 9x5" loaf pan
  • Hand mixer

Ingredients
  

For the Pumpkin Loaf

  • 1¾ C flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ teaspoon pumpkin pie spice
  • 1 C brown sugar
  • ½ C granulated sugar
  • ½ C vegetable oil
  • 1 C pumpkin puree (not pumpkin pie filling)
  • ⅓ C coconut milk

Cream Cheese Swirl

  • 4 oz cream cheese room temperature
  • ⅓ C granulated sugar
  • 2 tablespoon flour
  • 1 teaspoon vanilla
  • ½ teaspoon pumpkin pie spice

Streusel

  • ¼ C melted butter
  • ½ C flour
  • ½ C brown sugar
  • 1 tablespoon granulated sugar
  • ¾ teaspoon pumpkin pie spice

Instructions
 

For the Pumpkin Loaf

  • Preheat your oven to 350°F. Prepare your 9x5" loaf pan with cooking spray and parchment paper. Set aside.
  • Whisk together the dry ingredients (flour, baking soda, salt, pumpkin pie spice) in a medium bowl. Set aside.
  • In a large bowl, combine the wet ingredients (both sugars, vegetable oil, pumpkin and coconut milk). Whisk until smooth. Add the dry ingredients to the wet, ⅓ at a time, mixing gently to combine. Do not over mix. When all the ingredients are combined, set aside to make the cream cheese layer.

For the Cream Cheese Swirl

  • Combine all the ingredients in a small bowl. Using a hand mixer, blend until smooth. Set aside and make the streusel.

For the Streusel

  • Melt the butter. Combine the remaining ingredents in a small bowl, and mix with a fork. Add the butter, and continue mixing until the mixture resembles coarse crumbs, or small pebbles.

Assemble

  • Pour about half the pumpkin batter into the loaf pan. Add the cream cheese mixture, and spread evenly over the pumpkin layer. Add the remaining pumpkin batter on top, smoothing over to the edges of the pan.
  • Spread the streusel topping evenly over the loaf.
  • Bake for 50-60 minutes, or until a toothpick comes out clean (You might see some cream cheese on it, this is ok. Just make sure there's no orange batter!).
  • Let it cool in the pan for 20 minutes, then move to a cooling rack to cool completely. Enjoy!

Video

Notes

Because of the long bake time, the streusel in this loaf comes out quite crunchy!

Nutrition

Serving: 125gCalories: 489kcalCarbohydrates: 84gProtein: 4gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 297mgPotassium: 179mgFiber: 2gSugar: 55gVitamin A: 4767IUVitamin C: 1mgCalcium: 52mgIron: 3mg
Keyword cream cheese filled pumpkin bread, cream cheese pumpkin bread, pumpkin bread with cream cheese, pumpkin bread with cream cheese filling, pumpkin bread with cream cheese frosting, pumpkin bread with cream cheese swirl, pumpkin cheesecake bread, pumpkin cream cheese bread, pumpkin cream cheese loaf
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