Pumpkin Cream Cheese Bread with Streusel
A delightful pumpkin bread that combines creamy cheese with a sweet, crunchy streusel topping, perfect for fall.
Ingredients
For the Bread
- 1 cup pumpkin puree (canned or homemade)
- 1/2 cup cream cheese (softened)
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/4 cup brown sugar (packed)
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
For the Streusel Topping
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar (packed)
- 1/4 teaspoon cinnamon
- 1/4 cup unsalted butter (melted)
- 1/4 cup chopped pecans or walnuts (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan (9x5 inches).
- In a bowl, combine the pumpkin puree, softened cream cheese, vegetable oil, granulated sugar, brown sugar, and eggs. Mix well until smooth.
- In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Streusel Topping
- To make the streusel topping, mix flour, brown sugar, and cinnamon in a small bowl. Stir in the melted butter until crumbly. Add nuts if you’re using them.
- Sprinkle the streusel evenly over the batter in the loaf pan.
Baking
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- If the top gets too brown, you can cover it with foil.
- Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Notes
For variations, consider swapping nuts with coconut flakes, adding chocolate chips, or making mini loaves. Store in an airtight container in the fridge for up to a week or freeze for up to 3 months.