Pumpkin Bread with Cream Cheese & Streusel
Pumpkin is a great seasonal quick bread, and this one steps things up a notch by topping with a crunchy pecan streusel and filling with sweetened cream cheese. Say hello to the ultimate fall treat.
FOR THE STREUSEL, COMBINE:
FOR THE FILLING, BEAT:
FOR THE BREAD, WHISK:
Preheat oven to 350° with rack in bottom third. Coat a 9×5×3-inch cast-iron loaf pan with nonstick spray.
For the streusel, combine flour, pecans, brown sugar, and cinnamon; cut in butter until crumbly.
For the filling, beat together cream cheese, sugar, egg yolk, and vanilla in a bowl with a mixer until smooth.
For the bread, whisk together pumpkin purée, sugar, oil, and egg in a bowl until smooth.
Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves in a separate bowl; whisk into pumpkin mixture just until combined.
Spread half the batter in the bottom of prepared pan. Gently spread cream cheese mixture over pumpkin batter. Pour remaining batter over filling, carefully spreading to cover. Top batter with streusel.
Bake bread until top is cracked and a toothpick inserted in the center comes out clean, 60–65 minutes. Transfer bread to a rack, cool in pan 15 minutes, then turn out to cool completely
Mix the butter until it’s combined with the other streusel ingredients. Clumps will start to form.
Dolloping the filling down the center of the pan makes it easy to spread it evenly over the batter.
To get a well defined layer of cream cheese filling, gently spread it over the batter.
% Daily Value*
Total Fat 25g 38%
Saturated Fat 7g 35%
Cholesterol 46mg 15%
Sodium 349mg 14%
Carbs 42g 14%
*Percent Daily Values are based on a 2,000 calorie diet.