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Cozy Pumpkin Cream Cheese Loaf Recipe with Brown Sugar Pecan Streusel

pumpkin cream cheese loaf - featured image
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A moist and tender pumpkin loaf with a silky cream cheese swirl and crunchy brown sugar pecan streusel topping, perfect for cozy fall mornings or afternoon treats.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour (or gluten-free flour blend)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ¼ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 2 large eggs, room temperature
  • 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon pure vanilla extract
  • 8 oz (225g) cream cheese, softened
  • ⅓ cup (65g) granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • ½ cup (60g) chopped pecans, toasted
  • ⅓ cup (65g) light brown sugar, packed
  • 2 tablespoons (28g) unsalted butter, melted
  • ½ teaspoon ground cinnamon
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). In a small bowl, combine chopped pecans, brown sugar, melted butter, cinnamon, and salt. Stir until crumbly and set aside.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
  3. In a large bowl, whisk granulated sugar, brown sugar, and oil until combined. Add eggs one at a time, beating well after each addition. Stir in pumpkin puree and vanilla extract until smooth.
  4. Gradually fold dry ingredients into pumpkin mixture using a rubber spatula. Mix just until incorporated.
  5. In a separate bowl, beat softened cream cheese with sugar, egg yolk, and vanilla extract until smooth and free of lumps.
  6. Grease or line a 9×5 inch loaf pan. Pour half of the pumpkin batter into the pan and spread evenly.
  7. Spoon cream cheese mixture over batter in dollops and gently swirl with a knife or skewer to create a marbled effect.
  8. Add remaining pumpkin batter on top and smooth out.
  9. Evenly sprinkle brown sugar pecan streusel over the top.
  10. Bake for 55 to 65 minutes or until a toothpick inserted near the center comes out with moist crumbs but no wet batter. Tent with foil if streusel browns too quickly.
  11. Cool loaf in pan for 15 minutes, then transfer to a wire rack to cool completely.
  12. Slice and serve warm or at room temperature.

Notes

Avoid overmixing the batter to keep the loaf light and fluffy. Chill cream cheese mixture for 10 minutes if too soft before swirling. Toast pecans lightly for extra flavor. Check loaf around 50 minutes to avoid overbaking. Store wrapped at room temperature for 2 days, refrigerate up to 1 week, or freeze up to 3 months.

Nutrition

Keywords: pumpkin bread, cream cheese swirl, pecan streusel, fall recipe, autumn dessert, easy pumpkin loaf, cozy treat

Find it online: https://tempotaste.com/cozy-pumpkin-cream-cheese-loaf-recipe-with-brown-sugar-pecan-streusel-easy-perfect-fall-treat/