Decadent Pumpkin Cream Cheese Streusel Bread: The Ultimate Fall Loaf Cake Recipe
Prepare to fall in love with this incredibly soft and moist pumpkin cream cheese bread, a delightful loaf cake that perfectly captures the essence of autumn. Each slice reveals a luscious swirl of rich, vanilla-infused cream cheese filling nestled within a warmly spiced pumpkin batter. But the indulgence doesn’t stop there! This exquisite loaf is crowned with a crunchy cinnamon pumpkin seed streusel, adding an irresistible crisp texture and nutty flavor to every single bite. The secret to its remarkable tenderness and long-lasting moisture lies in the use of olive oil in the pumpkin batter, ensuring it remains wonderfully soft and fresh for days, even when stored in the refrigerator.
This recipe transforms an ordinary pumpkin bread into an extraordinary experience, making it an ideal choice for a cozy morning breakfast alongside your favorite coffee, a delightful brunch centerpiece, or a comforting treat any time of day. Its complex flavors and varied textures make it a true crowd-pleaser, perfect for sharing with family and friends during the crisp fall season or as a special holiday dessert.
🍞 Why You’ll Adore This Pumpkin Loaf
This Pumpkin Cream Cheese Streusel Bread isn’t just another fall recipe; it’s a culinary masterpiece that combines comfort with elegance. Here’s why it’s destined to become your new seasonal favorite:
- Irresistibly Creamy Cheesecake Filling: At the heart of this loaf is a luxurious vanilla cream cheese layer. This simple yet decadent mixture bakes into a beautifully rich, creamy swirl that creates a delightful contrast with the spiced pumpkin cake. It’s like having a slice of cheesecake baked right into your bread!
- Perfectly Moist Pumpkin Base: The foundation of this recipe is a remarkably soft, tender, and deeply spiced pumpkin olive oil cake. Unlike many pumpkin breads that can dry out, the olive oil ensures this loaf stays incredibly moist and succulent, even after being chilled in the fridge. The warm notes of pumpkin spice infuse every crumb, making it truly comforting.
- Crunchy Cinnamon Streusel with Pumpkin Seeds: The crowning glory of this bread is its exquisite streusel topping. Made with buttery cinnamon crumbs and studded with toasted pumpkin seeds, it adds an incredible crisp texture that complements the softness of the cake and the creaminess of the filling. This textural symphony elevates each bite.
- Surprisingly Easy to Make: Despite its gourmet appearance and complex flavors, every component of this recipe is straightforward and approachable. From mixing the batter to preparing the filling and streusel, the steps are designed for home bakers of all skill levels, ensuring a rewarding baking experience.
- The Ultimate Make-Ahead Treat: This loaf tastes even better after a day or two in the refrigerator, as the flavors meld and the cream cheese filling firms up beautifully. This makes it an ideal recipe for entertaining, gifting, or simply having a delicious breakfast or snack ready to enjoy throughout the week.
- Visually Stunning: The gorgeous cream cheese swirl and the golden-brown streusel topping make this bread as beautiful to look at as it is delicious to eat. It’s sure to impress guests and make a wonderful addition to any autumn table.
📝 Key Ingredients for Success
Mastering this recipe starts with understanding the role of each ingredient. Read through for all the tips you will need for success!
Full steps and ingredients in recipe card below.
All-Purpose Flour: For the most precise and consistent results in your baking, it’s highly recommended to weigh your flour using a kitchen scale. If you don’t have a scale, measure it properly by gently stirring the flour in its bag or container, then spooning it lightly into a measuring cup. Avoid packing it down, and finally, level off the excess from the top with the flat edge of a knife. This method prevents over-measuring, which can lead to a dense, dry loaf.
Pumpkin Puree: I consistently use store-bought pumpkin puree because of its reliable consistency and concentrated pumpkin flavor, which shines through beautifully in the cake. If you opt for homemade pumpkin puree, it’s crucial that it has a very thick consistency, similar to hummus or Greek yogurt. If it’s too watery, you’ll need to gently cook it down in a dry pan over low heat to reduce excess moisture, otherwise, it can make your loaf soggy. If you find yourself with leftover pumpkin puree, I highly recommend trying my pumpkin pie bars – they’re creamy, easy to make, and feature a delicious brown butter shortbread crust!
Pumpkin Spice: As an avid baker, I always keep a pre-mixed pumpkin spice blend on hand for convenience. You can easily create your own blend using my pumpkin pie spice recipe, which typically includes spices you likely already have in your pantry, such as cinnamon, nutmeg, ginger, and cloves. This blend adds that quintessential warm, autumnal flavor to the loaf.
Sour Cream: This humble ingredient plays a vital role in achieving an incredibly moist and rich pumpkin loaf. Its acidity helps to tenderize the gluten in the flour, resulting in a softer crumb, while its fat content contributes to the bread’s decadent richness and velvety texture.
Olive Oil: I specifically chose olive oil over butter for this cake batter because it’s superior at keeping the loaf soft and moist, especially when eaten cold straight from the fridge. Since the cheesecake swirl is particularly delicious when chilled, I wanted the pumpkin loaf to match that delightful texture. You can use extra virgin olive oil for a subtle grassy and fruity olive flavor that beautifully complements the pumpkin, or opt for a light olive oil or even a neutral vegetable oil if you prefer a less pronounced flavor profile.
Dark Brown Sugar: The deep caramel and molasses notes of dark brown sugar are a perfect match for pumpkin, enhancing its natural sweetness and adding a layer of complex flavor that granulated sugar simply can’t achieve. This is why I chose it for the pumpkin loaf cake batter, giving it a richer, more nuanced taste.
Cream Cheese: For the best texture and structure in your cheesecake swirl, always use full-fat, brick-style cream cheese. This type has the ideal consistency for baking, ensuring a rich, firm filling that holds its shape beautifully when sliced, creating that stunning, defined swirl.
Pumpkin Seeds: A generous sprinkling of raw pumpkin seeds on top of the streusel adds a fantastic, irresistible crunch. As the pumpkin streusel bread bakes, these raw seeds slowly roast in the oven, intensifying their nutty flavor and providing a delightful textural contrast to the soft loaf and creamy filling.
👩🍳 How to Make the Perfect Pumpkin Streusel Bread
Pumpkin Bread Batter Step by Step
Getting the pumpkin batter just right is the first step to a wonderfully moist and flavorful loaf. Follow these instructions carefully:
Prep: Begin by preheating your oven to 355°F (180°C). Then, prepare a standard 9×5 inch loaf pan by lining its bottom and sides with parchment paper, leaving an overhang on the longer sides to create “handles.” This will make it incredibly easy to lift the baked loaf out later.
Step 1: In a large mixing bowl, combine the two large eggs and the dark brown sugar. Whisk them vigorously with a wire whisk for about 30 seconds, or until the mixture becomes lighter in color, slightly frothy, and well combined. This aeration helps create a lighter texture in the final bread.
Step 2: To the egg and sugar mixture, add the olive oil (or neutral oil), pumpkin puree, sour cream, pure vanilla extract, sea salt, and the pumpkin spice mix. Continue to whisk thoroughly until all these wet ingredients are fully incorporated and the mixture is smooth and evenly colored. This ensures all flavors are well distributed.
Step 3: Sift the all-purpose flour, baking soda, and baking powder directly into the bowl with the wet ingredients. Sifting helps prevent lumps and ensures a lighter texture. Gently fold the dry ingredients into the wet using a whisk or a rubber spatula. Mix just until a thick batter forms and no dry streaks of flour remain. It’s crucial not to overmix, as this can develop the gluten too much, leading to a tough and dense cake.
Step 4: Once the batter is just combined, set it aside to rest. This brief resting period allows the flour to fully hydrate, resulting in a more tender and moist crumb, while you prepare the creamy dream cheese filling.
Cream Cheese Filling Step by Step
This luscious filling is what makes this pumpkin bread truly special. Here’s how to whip it up:
Step 1: Place the softened cream cheese into a medium bowl. Using an electric mixer on low speed or a sturdy spatula, beat the cream cheese until it’s completely creamy and smooth, with no lumps. Then, add the granulated sugar and continue mixing until it’s fully incorporated and smooth again. Ensure your cream cheese is at room temperature to achieve the best, lump-free consistency.
Step 2: Incorporate the single egg yolk, pure vanilla extract, and sea salt into the cream cheese mixture. Mix just until everything is creamy and well combined. Be careful not to overmix at this stage, as too much air can cause the filling to puff up excessively and then sink.
Step 3: Assemble your loaf! Spoon about two-thirds of the pumpkin batter into the bottom of the prepared loaf pan. Carefully spread it evenly, making sure to push a little up the sides of the pan. This creates a “well” that will help contain the cream cheese filling. Next, gently spoon the cream cheese filling into the middle of the loaf, trying to keep it as centered as possible. Finally, spoon the remaining pumpkin batter on top, gently smoothing it out to cover the cream cheese layer. A slight swirl with a knife is optional for a marbled effect.
Cinnamon Streusel Step by Step
The crunchy, buttery streusel topping is the crowning glory of this pumpkin bread, adding an irresistible texture and a burst of cinnamon flavor:
Step 1: In a medium bowl, combine the granulated sugar, sea salt, all-purpose flour, and ground cinnamon. Use a fork or whisk to mix these dry ingredients thoroughly, ensuring the cinnamon and salt are evenly distributed throughout the flour and sugar.
Step 2: Add the slightly softened butter to the dry streusel mixture. Use a fork, a pastry blender, or your fingertips to cut the butter into the flour mixture. Work quickly until the mixture forms coarse crumbs and small lumps, resembling wet sand. Avoid overmixing; you don’t want a smooth paste, but rather distinct crumbs that will crisp up beautifully during baking.
Step 3: Evenly crumble the prepared streusel mixture over the top layer of pumpkin batter in the loaf pan. Try to avoid piling too much streusel directly over the very center where the cream cheese filling is deepest, as this can affect how the loaf rises. Finally, sprinkle the raw pumpkin seeds evenly over the streusel for an added layer of crunch and nutty flavor.
Step 4: Place the loaf pan into the preheated oven and bake for 50-55 minutes. Start checking for doneness around the 45-minute mark. To test if it’s ready, insert a toothpick into the pumpkin batter portion of the loaf (avoiding the cream cheese swirl if possible). The toothpick should come out clean, without any orange pumpkin batter clinging to it. Don’t worry if it comes out with a bit of white cheesecake filling – that’s perfectly normal and exactly what you want to see! If the streusel starts to brown too quickly, you can loosely tent the loaf with aluminum foil.
Step 5: Once baked, remove the loaf from the oven and let it cool completely in the pan on a wire rack until it reaches room temperature. This gradual cooling helps the cake set and prevents it from crumbling. After it’s cooled, use the parchment paper handles to carefully lift the loaf out of the pan. This cake slices best and tastes most incredible when chilled for a few hours (or even overnight) before serving. This makes it an excellent make-ahead loaf cake, perfect for busy schedules.
✔️ Expert Pumpkin Cream Cheese Bread Tips for Perfection
Achieving bakery-quality pumpkin cream cheese bread is simple with these pro tips:
- Avoid Overmixing the Pumpkin Batter: This is a golden rule in baking! Overmixing develops the gluten in the flour, leading to a tough, dense, and less tender cake. Stop mixing the moment you no longer see any dry streaks of flour. A few small lumps are better than an overmixed batter.
- Ensure Cream Cheese is Softened: For a flawlessly smooth and lump-free cheesecake swirl, it is absolutely essential that your cream cheese is at room temperature and well softened. Cold cream cheese will be difficult to mix evenly and will result in a lumpy filling. Take it out of the refrigerator at least 30-60 minutes before you plan to use it.
- Encapsulate the Cheesecake Swirl: When layering the batter and filling, try your best to keep the cream cheese filling nestled securely within the pumpkin batter. Spreading a little pumpkin batter up the sides of the pan before adding the cream cheese helps to create a protective barrier. This prevents the cream cheese from directly touching the hot sides of the pan, which can cause it to burn or dry out, ensuring a beautiful, thick, and creamy swirl when you slice into your baked loaf.
- Master the Toothpick Test for Swirled Loaves: Baking a cake with a cream cheese swirl can be a little tricky because a toothpick inserted into the center won’t come out “clean” in the traditional sense due to the soft, melty cream cheese. Instead, when checking for doneness, ensure the toothpick comes out without any *orange pumpkin batter* coating it. A small amount of white, melted cream cheese filling on the toothpick is perfectly fine and indicates the pumpkin cake itself is fully baked without being overdone.
- Don’t Skimp on Cooling Time: While it’s tempting to cut into a warm loaf, resist the urge! Letting the pumpkin bread cool completely to room temperature (and ideally chilling it further) allows the cream cheese filling to set properly, resulting in cleaner slices and a more enjoyable texture. The flavors also have a chance to meld beautifully.
🥄 Make Ahead and Storage for Your Pumpkin Loaf
This Pumpkin Cream Cheese Streusel Bread is truly the perfect make-ahead pumpkin loaf, as its flavors and texture actually improve with time in the refrigerator. The olive oil in the batter works wonders to keep the loaf exceptionally soft and moist, even when served cold, while the cheesecake filling becomes wonderfully rich, thick, and creamy after chilling.
To store your delicious pumpkin loaf cake, place it in an airtight container and keep it in the fridge for up to 4 days. For longer storage, this loaf freezes exceptionally well. Simply wrap individual slices or the entire cooled loaf tightly in plastic wrap, then place it in an airtight container or a freezer-safe bag. It can be stored in the freezer for up to 2 months. When you’re ready to enjoy, thaw it overnight in the refrigerator or at room temperature. You can even gently warm slices in the microwave for a few seconds if you prefer it slightly warm.
❔ Why Does My Pumpkin Cream Cheese Bread Sink in the Center?
It’s quite common for this type of pumpkin cream cheese bread to have a slight dip or sink in the center, and there’s usually nothing wrong with your baking technique if this occurs – I promise! This phenomenon is primarily due to the rich and dense cream cheese swirl. The filling, being heavier and containing more moisture than the surrounding pumpkin batter, tends to weigh down the center of the bread. This can prevent that particular section from rising as much as the outer edges, resulting in a gentle dip.
Rest assured, your loaf will still be incredibly fluffy, tender, and delicious! The overall rise of the pumpkin streusel bread should still be good, but don’t expect it to have a highly domed center like a traditional plain loaf cake. If, however, your bread sinks excessively or doesn’t rise at all, it’s a good idea to check the freshness of your leavening agents. Baking powder and baking soda can lose their potency over time. To test baking powder, dissolve equal parts baking powder in equal parts boiling water; if it fizzes vigorously, it’s still active. For baking soda, add a tablespoon to a small bowl with a few drops of vinegar; if it bubbles immediately, it’s still good. Always check the expiry date on your leavening agents!
📖 Recipe FAQs
Absolutely, you can use homemade pumpkin puree! The key is to ensure its consistency is very thick, similar to a dense Greek yogurt or hummus. Homemade puree can often be more watery than canned varieties, so if yours seems too thin, I recommend cooking it down gently in a dry pan over low heat until some of the excess moisture evaporates. This prevents the loaf from becoming too wet or dense.
While I haven’t personally tested this specific recipe with gluten-free flour, it should be easily adaptable. You can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Many such blends are formulated to work seamlessly in recipes like this. If you give it a try, please let us know your results in the comments below – your feedback helps other bakers!
Yes, you absolutely can! I have made this bread without the streusel topping, and it turns out wonderfully. While I personally adore the crunchy cinnamon touch and nutty texture the streusel and pumpkin seeds add, the pumpkin cream cheese bread is still perfectly delicious without it. In fact, you might even notice the bread rises slightly more without the added weight of the streusel on top!
This particular pumpkin bread recipe was specifically developed and formulated to complement and balance the moisture and richness contributed by the cream cheese swirl. Its ingredients and ratios are designed to absorb that extra moisture without becoming overly wet or dense. Therefore, I do not recommend omitting the cream cheese swirl for *this specific recipe*. If you’re looking for a plain pumpkin bread, I would suggest finding an alternate recipe that is specifically designed without a cream cheese swirl to ensure the best results.
🍁 More Related Fall Baking Recipes
- Pumpkin Pie Bars
- Almond Coffee Cake with Gooey Almond Topping
- Pumpkin Spice Cake
- Pumpkin Spice Pancakes with Pumpkin Spice Swirl
Did you make this delightful recipe? I would absolutely love for you to rate this recipe and share your thoughts in the comments below! Don’t forget to share your beautiful creation on Instagram and tag @flouringkitchen. Follow me on Pinterestto save this recipe and discover even more inspiring baking ideas.
📖 Recipe
Pumpkin Cream Cheese Streusel Bread
MaryEquipment
- electric mixer
- nine inch by five inch loaf pan
Ingredients
Pumpkin Bread Batter
- 2 large eggs
- ¾ cup dark brown sugar
- ½ cup olive oil or neutral oil
- 1 cup pumpkin puree
- ¼ cup sour cream
- 1 teaspoon pure vanilla extract
- ½ teaspoon sea salt
- 1 tablespoon pumpkin spice mix
- 1 ½ cup all purpose flour 180g
- 1 teaspoon baking soda
- ½ teaspoon baking powder
Cream Cheese Filling
- 4 oz cream cheese softened
- ¼ cup granulated sugar
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon sea salt
Cinnamon Streusel
- 2 tablespoons granulated sugar
- ¼ teaspoon sea salt
- ¼ cup all purpose flour 30g
- ½ teaspoon cinnamon ground
- 2 tablespoons butter slightly softened
- 2 tablespoons pumpkin seeds
Instructions
Pumpkin Bread Batter
- Preheat the oven to 355°F (180°C). Line the bottom and sides of a loaf pan with parchment paper.
- Combine eggs and brown sugar in a large bowl. Whisk them together with a wire whisk until it starts to foam on top, about 30 seconds.2 large eggs, ¾ cup dark brown sugar
- Add oil, pumpkin puree, sour cream, vanilla, salt, and pumpkin spice into the bowl. Whisk together well to combine.½ cup olive oil, 1 cup pumpkin puree, ¼ cup sour cream, 1 teaspoon pure vanilla extract, ½ teaspoon sea salt, 1 tablespoon pumpkin spice mix
- Sift the flour, baking soda, and baking powder into the bowl. Fold it in with a whisk until a thick batter forms. Stop mixing as soon as no more dry streaks of flour remain.1 ½ cup all purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder
- Set the batter aside to hydrate while you make the cream cheese filling.
Cream Cheese Filling
- Add softened cream cheese into a medium bowl. Mix it with an electric mixer or a spatula until it is creamy and smooth. Add sugar and mix until smooth again.4 oz cream cheese, ¼ cup granulated sugar
- Add one egg yolk, vanilla extract, and salt. Mix it just until it’s creamy and smooth – don’t overmix.1 large egg yolk, 1 teaspoon pure vanilla extract, ⅛ teaspoon sea salt
- Place two thirds of the pumpkin batter into the bottom of the pan. Spread it up the sides of the pan to hold in the cream cheese filling.
- Then, add the cream cheese filling into the middle of the loaf being careful to keep it in the center as much as possible. Add the remaining pumpkin batter on top and smooth it gently.
Cinnamon Streusel
- In a medium bowl, combine sugar, salt, flour, and cinnamon. Mix well.2 tablespoons granulated sugar, ¼ teaspoon sea salt, ¼ cup all purpose flour, ½ teaspoon cinnamon
- Add the butter into the flour mixture and use a fork or your fingers to mix it in until it forms lumps and crumbs and no more chunks of butter remain.2 tablespoons butter
- Crumble the streusel on top of the pumpkin batter, avoiding the very center where the line was drawn. Sprinkle the pumpkin seeds on top.2 tablespoons pumpkin seeds
- Bake the loaf for 50-55 minutes (checking at 45 minutes) until a toothpick inserted into the center doesn’t come out with any orange batter covering it. It will be covered in white cheesecake batter and that’s what you need.
- Remove the loaf from the oven and let it cool inside the pan until room temperature. Then remove it out of the pan by lifting up on the parchment handles. This cake slices the best and is best served chilled, so I like to chill it for a few hours before serving – making it a great make ahead loaf cake.
Notes
- Don’t overmix the pumpkin batter to prevent a dense, dry cake
- Use softened cream cheese to help it easily combine with the other swirl ingredients
- Try to keep the cheesecake swirl encased inside the pumpkin batter
- Don’t over or under bake, it’s ready when it comes out not covered in orange batter.