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Easy Cinnamon Streusel Pumpkin Bread with Cream Cheese Swirl

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This Easy Cinnamon Streusel Pumpkin Bread with Cream Cheese Swirl is a moist, tender pumpkin bread swirled with tangy cream cheese and topped with a crunchy cinnamon streusel. It’s the perfect fall treat for breakfast, snack, or dessert.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 1 cup (245g) pumpkin puree
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • 8 oz (226g) cream cheese, softened to room temperature
  • ¼ cup (50g) granulated sugar (for cream cheese swirl)
  • 1 large egg yolk
  • ½ teaspoon vanilla extract (for cream cheese swirl)
  • ½ cup (60g) all-purpose flour (for streusel)
  • ¼ cup (50g) packed brown sugar (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • ¼ cup (56g) cold unsalted butter, cut into small cubes
  • ½ cup (60g) chopped pecans (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly spray with non-stick spray.
  2. Make the streusel: In a small bowl, combine ½ cup flour, ¼ cup packed brown sugar, and 1 teaspoon cinnamon. Add cold cubed butter and work it in with fingers or a pastry cutter until mixture resembles coarse sand. Stir in chopped pecans if using. Refrigerate until ready to use.
  3. Make the cream cheese swirl: In another small bowl, beat softened cream cheese with ¼ cup granulated sugar until smooth. Add egg yolk and ½ teaspoon vanilla, mix until combined. Set aside at room temperature.
  4. Mix dry ingredients: In a medium bowl, whisk together 1 ¾ cups flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  5. Mix wet ingredients: In a large bowl, whisk together 1 cup granulated sugar and ½ cup packed brown sugar. Add vegetable oil, eggs, vanilla, and pumpkin puree. Whisk until smooth and glossy.
  6. Combine wet and dry: Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until just combined (a few streaks of flour are okay).
  7. Layer and swirl: Pour half the batter into the prepared pan. Drop spoonfuls of cream cheese mixture over batter, spread gently. Pour remaining batter on top, then drop remaining cream cheese mixture in dollops. Use a butter knife or skewer to swirl in figure-eight motions (3-4 times).
  8. Add streusel: Sprinkle cold streusel evenly over the top. Press down gently so it sticks.
  9. Bake for 55-65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If top browns too quickly after 40 minutes, tent loosely with foil.
  10. Cool in pan for 15 minutes, then lift out using parchment handles and transfer to a wire rack. Cool completely before slicing.

Notes

Let cream cheese and eggs come to room temperature for best results. Don’t overmix the batter. Keep streusel cold until ready to use. Cool completely before slicing to prevent the bread from falling apart.

Nutrition

Keywords: pumpkin bread, cream cheese swirl, cinnamon streusel, fall baking, easy pumpkin bread

Find it online: https://ovenmila.com/easy-cinnamon-streusel-pumpkin-bread-with-cream-cheese-swirl/