Ingredients
- 1/4 cup melted butter
- 1/2 cup all-purpose flour
- 6 tablespoons dark brown sugar
- 2 teaspoons cinnamon
- 1/4 teaspoon salt
- 8 ounces cream cheese, room temperature
- 3 tablespoons granulated sugar
- 1 egg, room temperature
- 1.5 teaspoons vanilla extract
- 2 tablespoons all-purpose flour
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/4 cups pumpkin puree
- 1/2 cup vegetable oil
- 2 eggs, room temperature
- 1/4 cup whole milk
- 2 teaspoons vanilla extract
- 2 tablespoons pumpkin pie spice
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
Directions
Preheat oven to 350°F (175°C).
Line a loaf pan with parchment paper and lightly butter to prevent sticking.
To make the cheesecake filling, whisk all wet ingredients together until smooth, then mix in the flour and set aside.
For the bread batter, mix all wet ingredients together until smooth, then fold in the dry ingredients.
Mix streusel ingredients in a shallow bowl until just combined and refrigerate until needed.
Spread half the bread batter into the prepared loaf pan, gently layer the cheesecake filling over the batter, and top with the remaining bread batter.
Remove the streusel topping from the refrigerator and crumble it with your hands or a fork, then sprinkle evenly over the top of the batter.
Bake for 65 minutes.
Test for doneness by inserting a toothpick into the center; if it comes out with wet batter, bake for an additional 5 to 10 minutes.
Let the bread cool completely before slicing and serving.
Frequently Asked Questions
How do I prevent my Cheesecake Swirl Pumpkin Bread from cracking during baking?
While this recipe doesn't call for a water bath, ensuring your cream cheese is fully room temperature before mixing is crucial for a smooth swirl. Also, avoid over-mixing the cheesecake filling ingredients. Bake at the specified 350°F (175°C) for the full 1 hour and 5 minutes without opening the oven door early to maintain even heat.
Can I make the Cheesecake Swirl Pumpkin Bread ahead of time and how should I store it?
Yes, this bread stores very well! Once completely cooled, wrap the loaf tightly in plastic wrap followed by foil. It can be stored at room temperature for up to 3 days or refrigerated for up to a week, though refrigeration might slightly firm up the texture.
What is the best way to serve this Pumpkin Bread with Cinnamon Streusel?
This bread is delicious served slightly warm or at room temperature. For an elevated experience, serve thick slices warmed briefly in the oven and topped with a light dusting of powdered sugar or a dollop of whipped cream to complement the rich cheesecake swirl.
