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Pumpkin Cream Cheese Bread

Pumpkin Cream Cheese Bread

Pumpkin cream cheese bread has a classic, perfectly spiced pumpkin bread batter, a ripple of tangy cream cheese running down the center, and a brown sugar streusel on top.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American
Servings 20 slices
Calories 230 kcal

Equipment

  • Stand Mixer
  • Loaf pans
  • Electric hand mixer

Ingredients
  

Filling

  • 8 ounces cream cheese softened to room temperature
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons light brown sugar

Streusel Topping

  • 0.75 cup light brown sugar lightly packed
  • 0.75 cup all-purpose flour
  • 0.75 teaspoon pumpkin pie spice
  • a pinch salt
  • 6 tablespoons unsalted butter melted

Bread

  • 1 can pure pumpkin puree 15 ounces
  • 4 large eggs
  • 1 cup vegetable oil
  • 0.67 cup water
  • 2 teaspoons pure vanilla extract
  • 2.5 cups granulated sugar
  • 3.5 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1.5 teaspoons fine sea salt
  • 2 tablespoons pumpkin pie spice

Instructions
 

Preparation

  • Preheat oven to 350°F. Grease and flour two 9x5-inch loaf pans.
  • Make the filling: In a medium bowl with an electric hand mixer, beat the cream cheese, egg, vanilla, and brown sugar on medium speed until well combined. Set aside.
  • Make the streusel topping: In a medium bowl, stir together the brown sugar, flour, pumpkin pie spice, and salt. Add the melted butter and mix until the mixture forms clumps. Place in the refrigerator.
  • Make the bread: In a large bowl, combine pumpkin, eggs, oil, water, vanilla, and sugar until well blended.
  • In a large bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice until combined.
  • Stir the dry ingredients into the pumpkin mixture until just blended.
  • Add ¼ of the batter into the bottom of each of the prepared pans. Divide the cream cheese filling, spreading over the top of the batter. Spoon remaining batter over the filling, dividing it evenly.
  • Sprinkle the streusel topping evenly over the top of the two loaves.
  • Bake in preheated oven for 60-70 minutes or until a toothpick inserted in the center comes out clean.

Notes

Store well wrapped in the refrigerator for up to 4 days or freeze for up to a month. Makes 2 9x5-inch loaves.

Nutrition

Serving: 1sliceCalories: 230kcalCarbohydrates: 32gProtein: 3gFat: 10gSaturated Fat: 6gCholesterol: 45mgSodium: 250mgPotassium: 160mgFiber: 1gSugar: 15gVitamin A: 1500IUVitamin C: 2mgCalcium: 30mgIron: 1mg
Keyword bread, dessert, Fall Recipes, Pumpkin Cream Cheese Bread, Pumpkin Recipes, Quick Bread
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