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Cozy Cream Cheese Swirl Pumpkin Bread with Easy Brown Sugar Pecan Streusel

cream cheese swirl pumpkin bread - featured image
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A comforting pumpkin bread featuring a luscious cream cheese swirl and a crunchy brown sugar pecan streusel topping, perfect for chilly mornings and fall gatherings.

Ingredients

Scale
  • 1 ¾ cups (220 g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup (200 g) granulated sugar
  • ½ cup (110 g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 cup (240 ml) pumpkin puree (canned or fresh roasted pumpkin)
  • ½ cup (120 ml) vegetable oil or melted butter
  • 1 teaspoon vanilla extract
  • 8 oz (225 g) cream cheese, softened
  • ¼ cup (50 g) granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • ½ cup (60 g) chopped pecans (toasted)
  • ⅓ cup (70 g) packed light brown sugar
  • 3 tablespoons (42 g) unsalted butter, melted
  • ¼ cup (30 g) all-purpose flour
  • ½ teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
  3. In a large bowl, beat the granulated sugar, brown sugar, and eggs until pale and fluffy. Add the pumpkin puree, vegetable oil, and vanilla extract, mixing until just combined.
  4. Gradually fold the dry ingredients into the wet mixture using a spatula, being gentle to avoid overmixing.
  5. In a separate bowl, beat the softened cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy.
  6. In a small bowl, mix together the chopped pecans, brown sugar, melted butter, flour, and cinnamon until crumbly.
  7. Pour half the pumpkin batter into the loaf pan. Dollop half of the cream cheese mixture over the batter in small spoonfuls. Use a knife or skewer to gently swirl the cream cheese through the batter. Repeat with the remaining batter and cream cheese, swirling again.
  8. Sprinkle the brown sugar pecan streusel evenly over the top of the loaf.
  9. Bake for 55-65 minutes, or until a toothpick inserted near the center comes out mostly clean. Tent with foil if streusel browns too quickly after 40 minutes.
  10. Allow the bread to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Bring eggs and cream cheese to room temperature before mixing. Gently swirl cream cheese to maintain swirl effect. Toast pecans for extra flavor. Tent with foil if streusel browns too fast. Cool completely before slicing to avoid crumbling. For gluten-free, use almond flour or gluten-free blend. For vegan, use dairy-free cream cheese, coconut oil, and flax eggs.

Nutrition

Keywords: pumpkin bread, cream cheese swirl, pecan streusel, fall baking, autumn dessert, easy pumpkin bread, cozy bread

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