Who’s ready for another Pumpkin Recipe?!? 🙂
Fall is a little over a week away right now, so this recipe is fitting for the season..
but if you know me, pumpkin recipes are something I enjoy year round!
There is nothing like the sweet smell of Pumpkin wafting through the air on a cool Fall evening & most likely, that smell is coming right from my kitchen! 😉
Yes, I know, my ‘famous’ easy clean up pans..again lol
Such a pretty loaf if I do say so myself!
I did a light streusel topping just to give it that extra deliciousness!
Love the sweet cream cheese peeking through the top..MMM!
Slice open this beauty to reveal that delicious cream cheese and moist pumpkin bread!
Ahh.. its like having cheesecake swirled throughout.. LOVE IT.
Pumpkin Cream Cheese Bread!
Ingredients
Streusel Topping:
- 1/2 Stick unsalted butter melted
- 3/4 Cup all purpose flour
- 1/4 Cup sugar
- 1/2 Teaspoon cinnamon
- Dash of salt
Bread:
- 1 3/4 Cup all purpose flour
- 1 1/4 Cup sugar
- 1 Teaspoon baking powder
- 1 Teaspoon Cinnamon
- 1/2 Teaspoon pumpkin pie spice
- 1/2 Teaspoon salt
- 1/2 Teaspoon baking soda
- 1 Teaspoon vanilla
- 1 Stick unsalted butter
- 1 Cup pumpkin puree not pumpkin pie filling
- 1 Egg
- 1/2 Cup milk
Cheese Swirl:
- 8 oz. Cream cheese
- 1/4 Cup sugar
- 1 Egg
- 1 Teaspoon vanilla
Instructions
- Pre-heat oven to 350F
- In a Large Mixing bowl, combine the butter, sugar, egg, milk, vanilla and pumpkin & beat until thoroughly combined.
- Once combined, add in the flour, baking soda, cinnamon, spices and salt slowly and mix until fully incorporated.
To make the Cream Cheese filling
- Take the Cream cheese, sugar, Egg & Teaspoon vanilla and mix until free of lumps and fully smooth, set aside.
To make the streusel topping,
- In a small bowl, combine the sugar, salt & cinnamon
- Stir in the melted butter and then the flour last, mix well, then set aside.
To Assemble
- Grease a loaf pan and pour only half of the bread batter into the pan
- Gently add ALMOST all of the cream cheese filling and spread on top, reserving 1/4.
- Use a knife to swirl it slightly, not too much though!
- Top with the remaining pumpkin bread batter
- take the remaining cream cheese filling and do the same, swirling lightly with a bread knife.
- Finally, sprinkle on the streusel topping.
- Bake for 45 minutes -1 hour or until a toothpick inserted comes out clean
- Allow to cool before removing from the loaf pan.
- ENJOY!
Did you make this recipe?
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Comments & Reviews
Bonnie Lonteen says
Yummy
Haley says
Hi there, I was just wondering if you had to do the cream cheese filling, or if you could make it without it? The Husband isn’t a fan of cream cheese. haha
TIA!
LisaJazmine says
Yes Tia you definitely can! 🙂
Lena Ross says
Wts pumpkin purée u meam the one in a can Ty.
Melanie says
Pumpkin Bread
Leslie says
Love any thing with cream cheese! Would be great on Thanksgiving morning .
Laureen says
Wow, that looks sooo yum!
Dee says
Love this recipe….. something my Aunt taught me about breads….. as soon as it’s cool from the pan wrap the loaf in cling wrap….. keeps it so moist.
Laureen says
This looks so good, going to try this recipe soon!
homescapes tricks says
You will enjoy its gameplay.