Cream Cheese Pumpkin Bread with Streusel Topping
Cream Cheese Pumpkin Bread with Streusel Topping
Ingredients
For the Streusel Topping
- 5 tablespoons light brown sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon cold unsalted butter
- 1 teaspoon cinnamon
- 1/4 teaspoon kosher salt
Instructions
- 1
Preheat your oven to 350°F (175°C). Prepare two standard loaf pans by spraying them thoroughly with cooking spray.
⏱️ 5 min•🌡️ 350
- 2
In a small bowl, combine the 5 tablespoons light brown sugar, 1 tablespoon all-purpose flour, 1 teaspoon cinnamon, and 1/4 teaspoon kosher salt for the streusel topping. Add the 1 tablespoon cold unsalted butter. Use your fingers to rub the butter into the dry ingredients until a crumbly mixture forms. Set aside.
⏱️ 5 min
- 3
In a large mixing bowl, combine the 15 ounces pumpkin puree, 1 1/2 teaspoons cinnamon, 1 teaspoon kosher salt, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground cloves, 1 cup granulated sugar, 1 cup light brown sugar, 4 ounces softened cream cheese, 1/2 cup oil, 1/4 cup buttermilk, and 2 large eggs. Whisk all the wet ingredients together until they are well combined and smooth. The cream cheese should be fully incorporated into the pumpkin batter.
⏱️ 5 min
- 4
In a separate medium bowl, whisk together the 2 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/2 teaspoon baking soda until thoroughly mixed.
⏱️ 2 min
- 5
Pour the whisked dry ingredients into the bowl with the wet ingredients. Whisk until the mixture is just combined and no dry streaks of flour remain. Be careful not to overmix the batter, as this can lead to a tough bread.
⏱️ 3 min
- 6
Divide the pumpkin bread batter evenly between the two prepared loaf pans. Sprinkle the reserved streusel topping generously and evenly over the top of the batter in both pans.
⏱️ 2 min
- 7
Bake in the preheated oven for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center of a loaf comes out clean. If the streusel starts to brown too quickly, you can loosely tent the loaves with aluminum foil.
⏱️ 55 min•🌡️ 350
- 8
Allow the pumpkin bread to cool in the loaf pans on a wire rack for at least 10-15 minutes before attempting to remove them. Then, carefully invert the loaves onto the wire rack to cool completely before slicing and serving. This helps prevent the bread from crumbling.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Cream Cheese Pumpkin Bread with Streusel Topping
For the Streusel Topping
- 5 tablespoons light brown sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon cold unsalted butter
- 1 teaspoon cinnamon
- 1/4 teaspoon kosher salt
Instructions
- 1
Preheat your oven to 350°F (175°C). Prepare two standard loaf pans by spraying them thoroughly with cooking spray.
⏱️ 5 min•🌡️ 350 - 2
In a small bowl, combine the 5 tablespoons light brown sugar, 1 tablespoon all-purpose flour, 1 teaspoon cinnamon, and 1/4 teaspoon kosher salt for the streusel topping. Add the 1 tablespoon cold unsalted butter. Use your fingers to rub the butter into the dry ingredients until a crumbly mixture forms. Set aside.
⏱️ 5 min - 3
In a large mixing bowl, combine the 15 ounces pumpkin puree, 1 1/2 teaspoons cinnamon, 1 teaspoon kosher salt, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground cloves, 1 cup granulated sugar, 1 cup light brown sugar, 4 ounces softened cream cheese, 1/2 cup oil, 1/4 cup buttermilk, and 2 large eggs. Whisk all the wet ingredients together until they are well combined and smooth. The cream cheese should be fully incorporated into the pumpkin batter.
⏱️ 5 min - 4
In a separate medium bowl, whisk together the 2 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/2 teaspoon baking soda until thoroughly mixed.
⏱️ 2 min - 5
Pour the whisked dry ingredients into the bowl with the wet ingredients. Whisk until the mixture is just combined and no dry streaks of flour remain. Be careful not to overmix the batter, as this can lead to a tough bread.
⏱️ 3 min - 6
Divide the pumpkin bread batter evenly between the two prepared loaf pans. Sprinkle the reserved streusel topping generously and evenly over the top of the batter in both pans.
⏱️ 2 min - 7
Bake in the preheated oven for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center of a loaf comes out clean. If the streusel starts to brown too quickly, you can loosely tent the loaves with aluminum foil.
⏱️ 55 min•🌡️ 350 - 8
Allow the pumpkin bread to cool in the loaf pans on a wire rack for at least 10-15 minutes before attempting to remove them. Then, carefully invert the loaves onto the wire rack to cool completely before slicing and serving. This helps prevent the bread from crumbling.
⏱️ 10 min