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Cozy Cream Cheese Stuffed Pumpkin Bread with Brown Sugar Pecan Streusel

cream cheese stuffed pumpkin bread - featured image
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A warm, comforting pumpkin bread stuffed with a smooth cream cheese filling and topped with a crunchy brown sugar pecan streusel. Perfect for fall mornings, brunch, or holiday gatherings.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) vegetable oil or melted butter
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 8 oz (225g) cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • ½ cup (60g) chopped pecans, toasted
  • ⅓ cup (65g) brown sugar, packed
  • 2 tablespoons (30g) unsalted butter, melted
  • ⅓ cup (40g) all-purpose flour
  • ½ teaspoon ground cinnamon

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and line a 9×5 inch loaf pan with parchment paper, leaving some overhang for easy removal.
  2. In a small bowl, combine chopped toasted pecans, brown sugar, flour, cinnamon, and melted butter. Stir until crumbly and set aside.
  3. Using an electric mixer, beat softened cream cheese, granulated sugar, egg yolk, and vanilla extract until smooth and creamy (about 2-3 minutes). Set aside.
  4. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
  5. In another bowl, whisk pumpkin puree, vegetable oil or melted butter, granulated sugar, eggs, and vanilla extract until smooth.
  6. Gradually fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
  7. Pour half of the pumpkin batter into the prepared loaf pan. Spoon the cream cheese filling evenly over the batter, leaving about ½ inch from edges. Pour the remaining pumpkin batter over the cream cheese layer and smooth the top.
  8. Sprinkle the brown sugar pecan streusel evenly over the top.
  9. Bake for 55-65 minutes at 350°F (175°C), or until a toothpick inserted into the pumpkin bread layer comes out mostly clean with a few moist crumbs. If the streusel browns too quickly, tent loosely with foil after 40 minutes.
  10. Let the bread cool in the pan for 15 minutes, then lift out using the parchment overhang and place on a wire rack to cool completely before slicing.

Notes

Use room temperature cream cheese to avoid lumps. Fold batter gently to keep bread light. Toast pecans for extra flavor. Tent with foil if streusel browns too fast. For gluten-free, substitute flour with a 1-to-1 gluten-free blend. Can substitute pecans with walnuts or almonds.

Nutrition

Keywords: pumpkin bread, cream cheese stuffed, pecan streusel, fall recipe, autumn baking, pumpkin dessert, easy pumpkin bread

Find it online: https://coracooks.com/cozy-cream-cheese-stuffed-pumpkin-bread-with-brown-sugar-pecan-streusel-recipe/