Pumpkin Cream Cheese Bread
Pumpkin cream cheese bread with three layers of sweetened cream cheese filling and a buttery cinnamon streusel topping. A moist, spiced pumpkin loaf for fall. My other favorite fall bakes are Pumpkin Bundt Cake and Apple Pumpkin Bundt Cake.
Servings 10 slices
Calories 548kcal
Ingredients
Cream Cheese Swirl
- 12 oz cream cheese softened
- ⅓ cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 large egg
- ½ teaspoon vanilla extract
Pumpkin Bread
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup brown sugar packed
- ¾ cup pumpkin puree canned
- ½ cup vegetable oil
- ¼ cup sour cream
- 1 teaspoon vanilla extract
Streusel Topping
- ½ cup all-purpose flour
- ¼ cup brown sugar
- 2 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
- 3 tablespoons unsalted butter melted
Instructions
- Make the cream cheese swirl: In a medium bowl, beat the cream cheese, sugar, flour, egg, and vanilla until completely smooth. Chill while you prepare everything else.
- Prepare the equipment: Preheat the oven to 350°F (177°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides.
- Make the streusel: In a small bowl, mix the flour, both sugars, and cinnamon. Stir in the melted butter with a fork until clumps form. Set aside.
- Dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
- Wet ingredients: In a separate large mixing bowl with a hand mixer, mix the eggs, both sugars, pumpkin, oil, sour cream, and vanilla until smooth.
- Combine: Pour the dry ingredients into the wet and gently fold until just combined.
- Layer and swirl: Add alternating layers of pumpkin batter and cream cheese mixture, starting and ending with the pumpkin batter. You should have 3 layers of cream cheese. For each layer, dollop the batter gently over the previous layer and carefully smooth it out with a spatula or the back of a spoon.
- Sprinkle the streusel topping evenly over the top.
- Bake for 65 to 75 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. If the top gets too dark, loosely tent with foil around the 45-minute mark.
- Cool in the pan for 30 minutes, then lift out with the parchment and let cool completely before slicing.
Notes
- Layering is key. Use a small offset spatula or the back of a spoon to spread each layer gently for clean, even swirls. Do not drag a knife through the layers.
- A metal loaf pan will help the bread bake taller and more evenly than glass or ceramic.
- Chill the cream cheese mixture before layering so it holds its shape and does not sink.
- Use 100% canned pumpkin puree, not pumpkin pie filling.
Storage Instructions
- Room temperature: Covered, up to 2 days.
- Fridge: Up to 5 days in an airtight container. Because of the cream cheese layers, I move it to the fridge after day two.
- To refresh a slice: Microwave for 10 to 15 seconds.
- Freezer: Wrap the cooled loaf (whole or in slices) and freeze up to 2 months. Thaw overnight in the fridge.
- Can I make this ahead? Yes. It is even better on day two once the flavors settle. Bake it, let it cool completely, wrap it, and refrigerate.
Nutrition
Calories: 548kcal | Carbohydrates: 66g | Protein: 7g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 103mg | Sodium: 326mg | Potassium: 169mg | Fiber: 2g | Sugar: 42g | Vitamin A: 3540IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 2mg