Pumpkin Cream Cheese Bread with Cinnamon Crumb Topping
This Pumpkin Cream Cheese Bread is incredibly moist, tender and topped with a brown sugar cinnamon crumb. With layers of sweetened cream cheese on the inside and a crunchy crumb on the outside, this cozy quick bread is a fall favorite treat.
Ingredients
Cinnamon Crumb Topping
- 1/3 cup light brown sugar packed
- 1/3 cup all-purpose flour unbleached
- 1 tsp ground cinnamon
- 3 tbsp unsalted butter melted and cooled
Cream Cheese Filling
- 6 ounces full-fat cream cheese softened to room temperature
- 1/3 cup granulated sugar
- 1 tsp vanilla extract pure
- 1 large egg yolk
- 1/3 cup all-purpose flour unbleached
Pumpkin Bread
- 1 cup all-purpose flour unbleached
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1/2 tsp sea salt fine
- 1 large egg room temperature
- 1/4 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1 cup canned pumpkin puree
- 1/4 cup vegetable oil
- 1/4 cup whole milk
- 1 tsp vanilla extract pure
Instructions
Cinnamon Crumb Topping
- Combine sugar, flour, cinnamon and melted/cooled butter in a large bowl. Using your fingers, mix ingredients together until small clumps begin to form.
- Cover and refrigerate until ready to use.
Cream Cheese Filling
- Beat cream cheese and sugar with an electric mixer until smooth and lump free. Approximately 3 minutes.
- Add vanilla and egg yolk then beat until combined.
- Sift in flour then beat until incorporated. Set aside.
Pumpkin Bread
- Preheat oven to 350 degrees. Grease a 9 x 5 loaf pan then line with parchment paper and set aside.
- Add flour, baking soda, baking powder, cinnamon, pumpkin pie spice and salt to a large bowl and whisk until combined. Set aside.
- In a separate bowl whisk egg, granulated sugar and brown sugar until well combined.
- Whisk in pumpkin puree, oil, milk and vanilla until incorporated.
- Add flour mixture to the pumpkin mixture and stir gently with a wooden spoon until just combined. Batter will be slightly lumpy. Do not overmix.
Assembly
- Spoon 1/3 of pumpkin batter into the loaf pan then level with a spatula.
- Add 1/2 of the cream cheese filling to the loaf pan then spread atop the pumpkin layer with a spatula.
- Top cream cheese with another 1/3 of the pumpkin batter. Spread with a spatula for full coverage.
- Spread remaining cream cheese filling on top of pumpkin batter.
- Top cream cheese with remaining pumpkin batter. Level batter with a spatula.
- Remove crumb topping from the refrigerator and sprinkle an even layer on top of pumpkin batter. (If crumb topping hardened while chilling, break it back into clumps with a fork.)
Bake
- Bake for 50 to 60 minutes or until a tester inserted into the center of the loaf comes out with a few moist crumbs. If there is pumpkin batter on the tester the bread needs additional bake time.Note: Peek through the oven window during the last 20 minutes of baking, if crumb topping appears to be overbrowning, tent with aluminum foil for the remaining bake time.
- Remove bread from oven then place pan on a wire cooling rack. Cool bread in the pan for 20 minutes before removing loaf and placing on a wire rack. Peel off parchment paper and allow bread to cool completely before slicing (approximately 1 hour).
Store
- Cover and store cooled bread at room temperature up to 5 days.