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Cozy Cream Cheese Swirl Pumpkin Bread Loaf with Pecan Streusel

cream cheese swirl pumpkin bread - featured image
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A moist and flavorful pumpkin bread loaf featuring a luscious cream cheese swirl and a crunchy pecan streusel topping, perfect for cozy fall baking.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) vegetable oil (can substitute with melted coconut oil)
  • 1 teaspoon vanilla extract
  • 8 ounces (227g) cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • ½ cup (60g) chopped pecans (toasted lightly)
  • ¼ cup (50g) light brown sugar
  • 2 tablespoons (28g) unsalted butter, melted
  • ½ teaspoon ground cinnamon
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C) and grease your loaf pan or line it with parchment paper.
  2. Make the pecan streusel by combining chopped pecans, brown sugar, melted butter, cinnamon, and salt in a small bowl. Stir until crumbly and set aside.
  3. Prepare the cream cheese swirl by beating softened cream cheese with sugar, egg yolk, and vanilla extract until smooth and creamy, about 2 minutes.
  4. In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
  5. In another bowl, beat sugars and eggs until light and fluffy, about 2-3 minutes. Add pumpkin puree, oil, and vanilla extract and mix until just combined.
  6. Gradually fold the dry ingredients into the wet pumpkin mixture using a rubber spatula until just combined; do not overmix.
  7. Pour half the pumpkin batter into the prepared loaf pan. Spoon half of the cream cheese mixture evenly over it. Top with the remaining pumpkin batter.
  8. Use a butter knife or skewer to gently swirl the cream cheese into the batter to create a marbled effect.
  9. Sprinkle the pecan streusel evenly over the top of the loaf.
  10. Bake for 55-65 minutes, checking at 55 minutes with a toothpick; it should come out with moist crumbs but no wet batter. Tent with foil if streusel browns too quickly.
  11. Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Notes

Keep ingredients at room temperature for best results. Do not overmix the batter to avoid a tough loaf. Toast pecans for extra flavor. Tent with foil if streusel browns too quickly. Toothpick test should show moist crumbs, not wet batter.

Nutrition

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

Find it online: https://tempotaste.com/cozy-cream-cheese-swirl-pumpkin-bread-loaf-with-pecan-streusel-recipe-for-easy-fall-baking/