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Pumpkin Cream Cheese Swirl Bread With Streusel Topping

Pumpkin cream cheese swirl bread with streusel topping features silky cream cheese ribbons swirled through soft pumpkin batter, finished with a buttery crumb layer. This loaf bakes until the center sets and a toothpick comes out clean.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

all-purpose flour
  • 1.75 cup all-purpose flour Plus extra for streusel.
pumpkin puree
  • 1 cup pumpkin puree
granulated sugar
  • 1 cup granulated sugar
large eggs
  • 2 large eggs
vegetable oil
  • 0.5 cup vegetable oil
cream cheese, softened
  • 8 oz cream cheese, softened Use softened cream cheese for easy swirling.
flour (for streusel)
  • 0.33 cup flour (for streusel)
brown sugar (for streusel)
  • 0.25 cup brown sugar (for streusel)
cold butter (for streusel)
  • 3 tbsp cold butter (for streusel) Cold butter helps form a crumbly streusel.
cinnamon (for streusel)
  • 0.5 tsp cinnamon (for streusel)

Equipment

  • 1 sheet pan

Method
 

Prep the pan and oven
  1. Preheat the oven to 350°F and grease a loaf pan.
Make the pumpkin batter
  1. Whisk together the pumpkin puree, granulated sugar, large eggs, and vegetable oil until smooth, then fold in the all-purpose flour.
Prep the cream cheese
  1. Beat the cream cheese, softened, until smooth.
Make the streusel
  1. Combine the flour (for streusel), brown sugar (for streusel), cinnamon (for streusel), and cold butter (for streusel) with your fingers until crumbly.
Assemble and swirl
  1. Pour half the pumpkin batter into the pan, spoon the cream cheese over the center, top with the remaining batter, and swirl.
Add streusel topping
  1. Sprinkle the streusel evenly over the top, aiming for an even crumb layer so it bakes uniformly.
Bake
  1. Bake for 55-65 minutes at 350°F, until a toothpick inserted in the bread comes out clean.

Notes

Pro tip: if the streusel feels too soft to sprinkle evenly, chill the streusel mixture briefly until crumbly. Store leftovers refrigerated for up to 4 days because of the cream cheese filling; freezing is not recommended for best texture. For a lighter option, replace half the vegetable oil with unsweetened applesauce while keeping the rest the same.