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Pumpkin Cream Cheese Bread Recipe

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4.3 from 7 reviews

This Pumpkin Cream Cheese Bread is a moist and flavorful holiday treat featuring a creamy, sweet cream cheese filling and a spiced pumpkin batter. Topped with a spiced brown sugar streusel, it's the perfect seasonal bread to enjoy with coffee or as a dessert. The recipe yields two loaves packed with warm autumnal flavors and a delightful texture contrast between the creamy center and crumbly topping.

Ingredients

Cream Cheese Filling

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

Streusel Topping

  • ¾ cup lightly packed light brown sugar
  • ¾ cup all-purpose flour
  • ¾ teaspoon pumpkin pie spice
  • Pinch of salt
  • 6 tablespoons unsalted butter (melted)

Pumpkin Bread Batter

  • 1 can pure pumpkin puree (15 ounces)
  • 4 large eggs
  • 1 cup vegetable oil
  • ⅔ cup water
  • 2 teaspoons pure vanilla extract
  • 2 ½ cups granulated sugar
  • 3 ½ cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 ½ teaspoons fine sea salt
  • 2 tablespoons pumpkin pie spice

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9x5-inch loaf pans to ensure the bread does not stick.
  2. Make the Cream Cheese Filling: In a medium bowl, use an electric hand mixer to beat the softened cream cheese, 1 egg, 1 teaspoon vanilla extract, and 3 tablespoons light brown sugar on medium speed until the mixture is smooth and well combined. It's okay if some small lumps of cream cheese remain. Set this filling mixture aside.
  3. Prepare the Streusel Topping: In another medium bowl, combine the brown sugar, flour, pumpkin pie spice, and a pinch of salt. Pour in the melted butter and stir with a fork until the mixture forms clumps. Chill this streusel mixture in the refrigerator until it’s time to use it.
  4. Make the Pumpkin Bread Batter: In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using an electric mixer, blend together the pumpkin puree, 4 eggs, vegetable oil, water, 2 teaspoons vanilla extract, and granulated sugar until well combined.
  5. Combine Dry Ingredients: In a separate large bowl, whisk the all-purpose flour, baking soda, fine sea salt, and pumpkin pie spice until evenly mixed.
  6. Mix Batter: Gradually stir the dry ingredients into the wet pumpkin mixture until just blended. Avoid overmixing to keep the bread tender.
  7. Assemble the Loaves: Pour about a quarter of the batter into the bottom of each prepared loaf pan. Evenly divide and spread the cream cheese filling over the batter in each pan. Next, spoon the remaining batter over the cream cheese layer, distributing it evenly between the two pans.
  8. Add Streusel Topping: Sprinkle the chilled streusel topping evenly across the surface of the batter in both pans.
  9. Bake: Place the pans in the preheated oven and bake for 60 to 70 minutes, or until a toothpick inserted into the center of the bread comes out clean, indicating it is fully baked.
  10. Cool and Serve: Allow the breads to cool in the pans for at least 15 minutes before removing them to a wire rack to cool completely. Slice and enjoy your delicious pumpkin cream cheese bread!

Notes

  • Make sure the cream cheese is softened to room temperature to ensure smooth mixing.
  • Do not overmix the batter after adding the dry ingredients to keep the bread moist and tender.
  • Use fresh pumpkin pie spice for the best flavor; you can substitute with cinnamon, nutmeg, ginger, and cloves if needed.
  • Allow the bread to cool completely before slicing to avoid crumbling.
  • Store any leftovers airtight at room temperature for up to 3 days or freeze for longer storage.

Find it online: https://dishcooks.com/pumpkin-cream-cheese-bread-recipe/