Go Back

Pumpkin Cream Cheese Swirl Bread With Streusel Topping

Pumpkin cream cheese swirl bread with streusel topping is a moist loaf with a tangy cream cheese ribbon and buttery crumb finish. Bake until the center sets and a toothpick comes out mostly clean for a bakery-style slice.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.75 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.5 tsp salt
Pumpkin bread batter
  • 1 cup canned pumpkin puree
  • 1 cup granulated sugar
  • 0.5 cup vegetable oil
  • 2 eggs
  • 1 tsp vanilla extract
Cream cheese filling
  • 8 oz cream cheese, softened
  • 0.25 cup granulated sugar (for filling)
  • 1 egg (for filling)
Streusel topping
  • 0.5 cup all-purpose flour (for streusel)
  • 0.333 cup packed brown sugar (for streusel)
  • 3 tbsp cold unsalted butter, cubed (for streusel)

Equipment

  • 1 sheet pan
  • 1 stand mixer
  • 1 9x5-inch loaf pan

Method
 

Preheat and prep the pan
  1. Preheat the oven to 350°F and grease a 9x5-inch loaf pan so the loaf releases cleanly.
Mix the pumpkin batter
  1. Whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt.
  2. Whisk the canned pumpkin puree, granulated sugar, vegetable oil, eggs, and vanilla extract, then combine with the dry ingredients until just mixed.
Make the cream cheese filling
  1. Beat the cream cheese, granulated sugar (for filling), and egg (for filling) until smooth and no lumps remain.
Assemble and swirl
  1. Pour half the pumpkin batter into the pan, spread the cream cheese filling over top, then cover with the remaining batter.
  2. Swirl gently with a knife so you get ribbons without fully mixing the layers.
Make and add the streusel
  1. Combine the all-purpose flour (for streusel) and packed brown sugar (for streusel), then cut in the cold unsalted butter, cubed (for streusel), until coarse crumbs form.
  2. Sprinkle the streusel over the top for a crisp, bakery-style finish.
Bake and cool
  1. Bake for 55–60 minutes at 350°F, until a toothpick comes out mostly clean.
  2. Cool completely before slicing so the swirl sets and the crumb holds together.

Notes

For the cleanest swirl, use softened (not melted) cream cheese and swirl only a few gentle passes with the knife. Store tightly wrapped in the refrigerator up to 4 days. Freeze slices in an airtight container up to 2 months; thaw overnight in the fridge. For a dairy-light option, substitute reduced-fat cream cheese for the filling.