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Pumpkin Cream Cheese Swirl Bread With Streusel Topping

Pumpkin cream cheese swirl bread with streusel topping is a spiced pumpkin loaf with a tangy ivory filling swirled through the batter and baked until crisp on top. A buttery golden crumb streusel adds crunchy texture to every thick slice, finished with a clean toothpick check in the pumpkin portion.
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Flour
  • 1.75 cup flour
  • 0.5 cup flour for streusel
Granulated sugar
  • 1 cup granulated sugar
  • 0.25 cup granulated sugar for filling
Pumpkin puree
  • 1 can (15 oz) pumpkin puree
Vegetable oil
  • 0.5 cup vegetable oil
Eggs
  • 2 eggs
  • 1 egg for filling
Pumpkin pie spice
  • 2 tsp pumpkin pie spice
Baking soda
  • 1 tsp baking soda
Cream cheese
  • 8 oz cream cheese, softened softened for filling
Brown sugar
  • 0.25 cup brown sugar for streusel
Butter
  • 0.25 cup butter, melted for streusel

Equipment

  • 1 sheet pan
  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep the loaf pan and batter
  1. Preheat the oven to 350°F and grease a loaf pan for easy release.
  2. Whisk together pumpkin puree, vegetable oil, and 2 eggs, then fold in flour, 1 cup granulated sugar, pumpkin pie spice, and baking soda until just combined.
Make the cream cheese filling
  1. Beat the cream cheese with 1/4 cup granulated sugar and 1 egg until smooth, with no lumps.
Layer and swirl
  1. Pour half the pumpkin batter into the loaf pan, spoon the cream cheese filling over it, then top with the remaining batter.
  2. Swirl gently with a knife tip or toothpick so the filling streaks through the pumpkin portion without fully mixing.
Make the streusel and finish
  1. Combine flour, brown sugar, and melted butter until crumbly, then sprinkle the streusel evenly over the top.
Bake
  1. Bake at 350°F for 65-75 minutes, until a toothpick inserted in the pumpkin portion comes out clean.

Notes

Pro tip: layer the streusel evenly over the batter so every slice gets crunchy crumbs. Store airtight in the refrigerator up to 4 days; warm slices in the oven or toaster oven for best texture. Freeze baked slices up to 2 months. For a dairy-light swap, use a 1:1 cream-cheese-style spread and keep the same filling method.