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Pumpkin Cream Cheese Streusel Bread

Soft and fluffy warmly spiced pumpkin bread with a creamy cheese filling and buttery streusel topping.

Course Dessert
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 1 -8x5" loaf
Author Taavi Moore

Ingredients

Streusel

  • ¼ cup (34g) all-purpose flour
  • ¼ cup (22g) finely chopped pecans
  • 2 tbsp brown sugar
  • 1 tbsp granulated sugar
  • ¼ tsp kosher salt
  • 3 tbsp unsalted butter, softened

Cream Cheese Filling

  • 4 oz. cream cheese, room temperature
  • 1 large egg
  • 2 tbsp granulated sugar
  • 1 tbsp all-purpose flour
  • ½ tsp vanilla extract

Pumpkin Bread

  • 1 ½ cups (362g) pumpkin puree
  • ¾ cup (155g) brown sugar
  • ½ cup (104g) vegetable oil
  • ¼ cup milk
  • 1 large egg
  • 2 tbsp granulated sugar
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1 ¾ cups (230g) all-purpose flour
  • 1 ½ tsp ground cinnamon
  • 1 tsp baking soda
  • ¾ tsp baking powder
  • ½ tsp nutmeg
  • ½ tsp cloves
  • ¼ tsp ginger
  • ¼ tsp salt

Instructions

  1. Preheat oven to 350℉. Grease and line a 8x5" loaf tin with parchment paper.

  2. Start by making the streusel. In a medium mixing bowl, whisk together flour, pecans, sugars, and salt. Use clean fingertips to pinch the softened butter into the dry ingredients until well combined. Set aside.

  3. In a separate medium mixing bowl, make the filling. Use a handheld mixer to combine the cream cheese, egg, sugar, flour, and vanilla until creamy. Set aside.

  4. In a large mixing bowl, make the pumpkin bread. Whisk together pumpkin puree, sugars, oil, milk, egg, vinegar, and vanilla until combined. Add flour, spices, baking soda and powder, and salt. Use a rubber spatula or wooden spoon to fold dry ingredients into wet until a smooth batter forms.

  5. Pour half of the pumpkin bread batter into the loaf tin. Spread an even layer of the cream cheese filling over the batter. Pour over the remaining pumpkin bread batter. Sprinkle over streusel topping.

  6. Bake bread for 45-55 minutes until a toothpick inserted comes out clean (a few moist crumbs are ok). Let bread cool in the tin for 15 minutes before carefully transferring to a wire cooling rack before cooling for another 15-20 minutes. Slice and enjoy!