If you enjoyed my Pumpkin Muffin recipe, you will love this Cream Cheese Pumpkin Bread. Soft bread packed with pumpkin spice with a layer of cream cheese filling and streusel topping. It puts a delicious spin on a classic pumpkin bread. Isn’t fall baking just the best?!
Ingredients
- 2⅔ C. granulated sugar
- ⅔ C. vegetable oil
- 4 eggs
- 15oz. can pumpkin purée
- ⅔ C. water
- 1½ tsp. salt
- 1 tsp. baking powder
- 2 tsp. baking soda
- 1 Tbsp. pumpkin pie spice
- 2 tsp. cinnamon
- 3⅓ C. all purpose flour
Cream cheese filling
- 8 oz. cream cheese, softened
- 6 Tbsp. granulated sugar
- 1 egg
- ½ tsp. vanilla extract
Streusel Topping
- 4 Tbsp brown sugar
- 4 Tbsp. flour
- 2 tsp. cinnamon
- ½ tsp. pumpkin pie spice
- 2 Tbsp. melted butter
How To Make Cream Cheese Pumpkin Bread
- Preheat oven to 350℉ and grease 2 loaf pans. In the bowl of a stand mixer fitted with the paddle attachment, add the sugar, oil, eggs, pumpkin purée, and water. Mix on medium speed until combined. Add in the salt, baking powder, baking soda, pumpkin pie spice, cinnamon, and flour.
- In another small bowl, combine the softened cream cheese, sugar, egg, and vanilla. Mix with a hand mixer until smooth.
- Stir together the brown sugar, flour, cinnamon, pumpkin pie spice, and melted butter in a separate bowl to make the streusel topping.
- Spread half of the batter into the bottom of both of the prepared loaf pans, ¼ in each. Then, spread half of the cream cheese filling in each pan, and sprinkle with half of the topping. Fill the pans with the rest of the pumpkin mixture and top with the additional streusel topping.
- Bake for 60-65 minutes or until a toothpick inserted in the center comes out clean. Let cool for 15 minutes in the pans, then transfer to a wire rack to cool completely. Slice and enjoy! Store in an airtight container for up to 5 days.
If you love this Cream Cheese Pumpkin Bread, check out these recipes as well!
