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Best Cinnamon Streusel Pumpkin Bread with Easy Cream Cheese Swirl

cinnamon streusel pumpkin bread - featured image
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This pumpkin bread features a moist, spiced crumb, a tangy cream cheese swirl, and a crunchy cinnamon streusel topping. It solves common problems like soggy streusel and sunken swirl for a bakery-worthy loaf.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar (light or dark)
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) vegetable oil (or canola/avocado oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 8 oz (226g) cream cheese, softened to room temperature
  • ¼ cup (50g) granulated sugar (for cream cheese swirl)
  • 1 large egg yolk
  • ½ teaspoon vanilla extract (for cream cheese swirl)
  • ½ cup (60g) all-purpose flour (for streusel)
  • ½ cup (100g) packed brown sugar (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • ¼ cup (57g) cold unsalted butter, cut into small cubes (for streusel)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the long sides.
  2. Make the streusel: In a small bowl, combine ½ cup flour, ½ cup packed brown sugar, and 1 teaspoon cinnamon. Cut in cold butter using a pastry cutter or fingertips until mixture resembles coarse sand with some pea-size clumps. Refrigerate while preparing batter.
  3. Make the cream cheese swirl: In a medium bowl, beat softened cream cheese with ¼ cup granulated sugar until smooth and fluffy (about 2 minutes). Add egg yolk and ½ teaspoon vanilla; beat until combined. Set aside at room temperature.
  4. Mix dry ingredients: In a large bowl, whisk together 1 ¾ cups flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves for about 20 seconds.
  5. Mix wet ingredients: In a separate medium bowl, whisk together pumpkin puree, vegetable oil, 1 cup granulated sugar, ½ cup packed brown sugar, eggs, and 1 teaspoon vanilla until smooth and glossy.
  6. Combine wet and dry: Pour wet mixture into dry mixture. Fold gently with a rubber spatula until just combined (a few streaks of flour are okay). Do not overmix.
  7. Layer the batter and swirl: Pour half the batter into the prepared pan. Spoon cream cheese mixture over batter in dollops and gently spread into an even layer, leaving a ½-inch border. Pour remaining batter on top and spread carefully. Use a butter knife to gently swirl layers with 5-6 figure-eight motions.
  8. Add streusel: Sprinkle chilled streusel evenly over the top. Press down very gently so it sticks.
  9. Bake for 55-65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If streusel browns too quickly after 40 minutes, tent loosely with foil. Internal temperature should reach 200°F (93°C).
  10. Cool in pan for 15 minutes, then lift out using parchment and transfer to a wire rack. Cool completely before slicing (at least 1 hour).

Notes

Room temperature ingredients are crucial for best results. Keep streusel cold until ready to use. Do not overmix batter. Cool completely before slicing for clean slices. Bread tastes even better on day two.

Nutrition

Keywords: pumpkin bread, cream cheese swirl, cinnamon streusel, fall baking, quick bread, pumpkin recipe

Find it online: https://cooksybite.com/best-cinnamon-streusel-pumpkin-bread-with-easy-cream-cheese-swirl/