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pumpkin cream cheese bread with cinnamon crumb topping. side view of a cut loaf so you can see the inner pumpkin crumb swirled with two layers of cream cheese. background is distressed wood and colorful fall flowers.
Heather Wolf

Pumpkin Cream Cheese Bread with Cinnamon Crumb Topping

4.86 from 7 votes
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.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 1 loaf
Course: Breads and Rolls
Cuisine: American
Ingredients Method

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

Method
 

Cinnamon Crumb Topping
  1. Combine sugar, flour, cinnamon and melted/cooled butter in a large bowl. Using your fingers, mix ingredients together until small clumps begin to form.
  2. Cover and refrigerate until ready to use.
Cream Cheese Filling
  1. Beat cream cheese and sugar with an electric mixer until smooth and lump free. Approximately 3 minutes.
  2. Add vanilla and egg yolk then beat until combined.
  3. Sift in flour then beat until incorporated. Set aside.
Pumpkin Bread
  1. Preheat oven to 350 degrees. Grease a 9 x 5 loaf pan then line with parchment paper and set aside.
  2. Add flour, baking soda, baking powder, cinnamon, pumpkin pie spice and salt to a large bowl and whisk until combined. Set aside.
  3. In a separate bowl whisk egg, granulated sugar and brown sugar until well combined.
  4. Whisk in pumpkin puree, oil, milk and vanilla until incorporated.
  5. 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
  1. Spoon 1/3 of pumpkin batter into the loaf pan then level with a spatula.
  2. Add 1/2 of the cream cheese filling to the loaf pan then spread atop the pumpkin layer with a spatula.
  3. Top cream cheese with another 1/3 of the pumpkin batter. Spread with a spatula for full coverage.
  4. Spread remaining cream cheese filling on top of pumpkin batter.
  5. Top cream cheese with remaining pumpkin batter. Level batter with a spatula.
  6. 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
  1. 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.
  2. 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
  1. Cover and store cooled bread at room temperature up to 5 days.