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Streusel-Topped Pumpkin Cream Cheese Bread

Streusel-Topped Pumpkin Cream Cheese Bread is a moist pumpkin loaf filled with a vanilla cream cheese layer and crowned with a buttery cinnamon crumb. Bake until the bread portion tests clean, then cool completely for clean slices and a crisp streusel top.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin Bread Batter
  • 1.75 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 2 tsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 2 eggs large
  • 1 cup pumpkin puree
  • 0.75 cup granulated sugar
  • 0.5 cup light brown sugar packed
  • 0.5 cup vegetable oil
  • 0.25 cup sour cream
  • 1 tsp vanilla extract
Cream Cheese Filling
  • 8 oz cream cheese softened
  • 0.25 cup granulated sugar
  • 1 egg large
  • 1 tsp vanilla extract
Cinnamon Streusel
  • 0.5 cup all-purpose flour
  • 0.33 cup light brown sugar
  • 1 tsp ground cinnamon
  • 0.25 tsp salt
  • 4 tbsp unsalted butter cold, cubed
Optional Glaze
  • 0.5 cup powdered sugar
  • 1 tbsp milk 1–2 tbsp, to thin
  • 0.5 tsp vanilla extract

Equipment

  • 1 sheet pan
  • 1 wire rack

Method
 

Prep and make the pumpkin batter
  1. Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, ground cinnamon, and ground nutmeg.
  3. In a large bowl, whisk together the eggs, pumpkin puree, granulated sugar, light brown sugar, vegetable oil, sour cream, and vanilla extract until smooth.
  4. Gradually fold the dry ingredients into the wet ingredients just until combined, stopping as soon as no dry streaks remain.
Make the filling and streusel
  1. In a separate bowl, beat the cream cheese, granulated sugar, egg, and vanilla extract until smooth and creamy.
  2. For the streusel, combine the all-purpose flour, light brown sugar, ground cinnamon, and salt. Cut in the cold unsalted butter until coarse crumbs form.
Assemble and bake
  1. Spread half of the pumpkin batter into the prepared loaf pan, keeping it even across the bottom.
  2. Spoon the cream cheese filling evenly over the batter, leaving a small border around the edges.
  3. Cover with the remaining pumpkin batter and smooth the top so the filling is fully enclosed.
  4. Sprinkle the streusel evenly over the loaf for a crisp, crumbly top.
  5. Bake for 60–70 minutes at 350°F (175°C), until a toothpick inserted into the bread portion comes out clean.
  6. If the top browns too quickly, loosely tent with foil during the last 15 minutes to prevent over-browning.
Cool and glaze
  1. Cool the loaf in the pan for 15 minutes so it sets without cracking.
  2. Transfer to a wire rack and cool completely before slicing.
  3. If desired, whisk together the powdered sugar, milk, and vanilla extract until smooth, then drizzle over the cooled loaf.

Notes

For the cleanest slices, let the loaf cool completely on a wire rack before glazing and cutting. Store covered at room temperature for up to 3 days or refrigerated up to 5 days; freeze slices for up to 2 months. For a lighter option, swap light cream cheese for full-fat cream cheese to reduce calories while keeping the filling texture creamy.