Pumpkin Cream Cheese Streusel Bread
Serves 10
30 mins prep
50 mins cook
80 mins total
This pumpkin cream cheese bread is a soft and moist pumpkin loaf cake swirled with a decadent cream cheese filling. It's topped with a crunchy cinnamon pumpkin seed streusel that adds the perfect crisp texture in every bite. I used olive oil in the pumpkin batter to keep it extra soft and moist for many days to come! I love making a loaf of this and keeping it on hand in the fridge to enjoy with coffee in the mornings. It's really the perfect breakfast and lunch loaf.
Pumpkin Bread Batter
Cream Cheese Filling
Cinnamon Streusel
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Pumpkin Bread Batter
Preheat the oven to 355°F (180°C). Line the bottom and sides of a loaf pan with parchment paper.
Combine eggs and brown sugar in a large bowl. Whisk them together with a wire whisk until it starts to foam on top, about 30 seconds.
⅕ 2 large eggs⅕ ¾ dark brown sugarAdd oil, pumpkin puree, sour cream, vanilla, salt, and pumpkin spice into the bowl. Whisk together well to combine.
⅕ ½ olive oil⅕ 1 pumpkin puree⅕ ¼ sour cream⅕ 1 pure vanilla extract⅕ ½ sea salt⅕ 1 pumpkin spice mixSift the flour, baking soda, and baking powder into the bowl. Fold it in with a whisk until a thick batter forms. Stop mixing as soon as no more dry streaks of flour remain.
⅕ 1 all purpose flour⅕ 1 baking soda⅕ ½ baking powderSet the batter aside to hydrate while you make the cream cheese filling.
Cream Cheese Filling
Add softened cream cheese into a medium bowl. Mix it with an electric mixer or a spatula until it is creamy and smooth. Add sugar and mix until smooth again.
⅕ 4 cream cheese⅕ ¼ granulated sugarAdd one egg yolk, vanilla extract, and salt. Mix it just until it's creamy and smooth - don't overmix.
⅕ 1 large egg yolk⅕ 1 pure vanilla extract⅕ ⅛ sea saltPlace two thirds of the pumpkin batter into the bottom of the pan. Spread it up the sides of the pan to hold in the cream cheese filling.
Then, add the cream cheese filling into the middle of the loaf being careful to keep it in the center as much as possible. Add the remaining pumpkin batter on top and smooth it gently.
Cinnamon Streusel
In a medium bowl, combine sugar, salt, flour, and cinnamon. Mix well.
⅕ 2 granulated sugar⅕ ¼ sea salt⅕ ¼ all purpose flour⅕ ½ cinnamonAdd the butter into the flour mixture and use a fork or your fingers to mix it in until it forms lumps and crumbs and no more chunks of butter remain.
⅕ 2 butterCrumble the streusel on top of the pumpkin batter, avoiding the very center where the line was drawn. Sprinkle the pumpkin seeds on top.
⅕ 2 pumpkin seedsBake the loaf for 50-55 minutes (checking at 45 minutes) until a toothpick inserted into the center doesn't come out with any orange batter covering it. It will be covered in white cheesecake batter and that's what you need.
Remove the loaf from the oven and let it cool inside the pan until room temperature. Then remove it out of the pan by lifting up on the parchment handles. This cake slices the best and is best served chilled, so I like to chill it for a few hours before serving - making it a great make ahead loaf cake.
