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Moist Cinnamon Streusel Pumpkin Bread with Cream Cheese Swirl

moist cinnamon streusel pumpkin bread - featured image
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A nostalgic, incredibly moist pumpkin bread featuring a tangy cream cheese swirl and a crunchy cinnamon streusel topping. This recipe balances warm spices with rich textures for the perfect fall treat.

Ingredients

Scale
  • 1 cup (240g) pure pumpkin puree
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 4 oz (113g) cream cheese, softened
  • 2 tablespoons powdered sugar
  • 1/4 teaspoon vanilla extract
  • 1 large egg yolk
  • 1/3 cup (40g) all-purpose flour
  • 1/4 cup (50g) packed brown sugar
  • 1 teaspoon cinnamon
  • 2 tablespoons unsalted butter, melted

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line with parchment paper, leaving an overhang on the long sides.
  2. In a large bowl, whisk granulated sugar and vegetable oil for 1-2 minutes until combined. Add pumpkin puree, eggs, and vanilla extract; whisk until smooth.
  3. In a separate medium bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.
  4. Gradually add dry ingredients to wet ingredients, folding gently with a spatula until just combined. Do not overmix.
  5. In a small bowl, beat cream cheese, powdered sugar, egg yolk, and vanilla until smooth and spreadable.
  6. In another small bowl, mix flour, brown sugar, and cinnamon. Stir in melted butter until mixture resembles coarse crumbs.
  7. Scoop half of the pumpkin batter into the prepared pan. Dollop cream cheese mixture over the batter and swirl gently with a knife. Top with remaining batter.
  8. Sprinkle streusel topping evenly over the batter and press gently to adhere.
  9. Bake for 55-65 minutes, or until a toothpick inserted into the center (avoiding the swirl) comes out with moist crumbs. Cover with foil if browning too quickly.
  10. Cool in the pan for 10 minutes, then lift out using parchment overhang and cool completely on a wire rack before slicing.

Notes

Ensure cream cheese is fully softened to avoid graininess. Do not overmix the batter to prevent a dense texture. Use 100% pure pumpkin puree, not pie filling. For best results, let the bread cool completely before slicing to allow the structure to set.

Nutrition

Keywords: pumpkin bread, cream cheese swirl, cinnamon streusel, fall baking, moist pumpkin bread, gluten-free option, dairy-free option

Find it online: https://shimmersnack.com/moist-cinnamon-streusel-pumpkin-bread-5-step-best-recipe/