Fall Foodie: Pumpkin Cream Cheese Bread with Cinnamon Streusel

Good Morning, Happy Monday- and Hello October!

It’s officially “Spooky Season”, and being a self-proclaimed Halloween Queen- I have a lot planned over the next 31 days. To get things started, of course- it seemed only fitting I should post one of my favorite Autumn-inspired, pumpkin-infused recipes!

I had actually whipped this up yesterday prior to the Pats/Dolphins game to serve to a few friends who had dropped by to watch (and what a game it was!) and amid all the salty, crispy and spicy snacks- this was a welcomed change of flavor and ended up being a big hit!

(The recipe below makes one loaf of the bread.)

WHAT YOU’LL NEED:

CREAM-CHEESE SWIRL

  • 8 ounces cream cheese, at room temperature
  • 1 egg white
  • 1 cup confectioners’ sugar

PUMPKIN BREAD

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 tablespoon pumpkin pie spice
  • ½ cup neutral flavored oil (canola, peanut, or olive–not extra virgin)
  • 1¼ cups sugar
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 1½ cups pumpkin puree

CINNAMON STREUSEL

  • 1 cup all-purpose flour
  • ½ cup brown sugar
  • ½ cup old-fashioned oats
  • 1 teaspoon ground cinnamon
  • 8 tablespoons (1 stick) unsalted butter, at room temperature

READY? HERE’S WHAT YOU DO:

  1. Preheat the oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick spray.
  2. MAKE THE CREAM-CHEESE SWIRL: In a medium bowl, mix the cream cheese with the egg white until smooth and well combined. Add the confectioners’ sugar and mix to combine. Set aside.
  3. MAKE THE PUMPKIN BREAD: In a medium bowl, whisk the flour with the salt, baking soda, baking powder and pumpkin pie spice to combine.
  4. In a large bowl, whisk the oil with the sugar to combine. Add the eggs one at a time and mix to combine. Mix in the vanilla extract and the pumpkin puree.
  5. Add the flour mixture to the bowl with the wet ingredients; mix until evenly combined. Pour the batter into the prepared loaf pan. Drizzle the cream-cheese mixture over the top, then use a skewer or the tip of a knife to swirl the cream cheese into the batter.
  6. MAKE THE CINNAMON STREUSEL: In a small bowl, mix the flour with the brown sugar, oats and cinnamon to combine. Add the butter and mix until moist crumbs form. Sprinkle the streusel evenly on top of the batter in the pan.
  7. Bake until a toothpick inserted into the center comes out clean and the loaf is golden brown, 45 to 55 minutes. Cool completely before slicing.

This bread was rich, decadent, and loaded with the spicy and sweet Fall flavors I love the most! It can be served for breakfast (I brought a piece with me to the office this morning to enjoy with my coffee!) or as a lovely dessert. It’s pretty much appropriate for any time of day.

And now, with bread and coffee in hand- I’m off to get some work done before I head out to paint the city tonight with friends in order to celebrate the kick-off of “Rock”tober. Here’s wishing you all a wonderful Monday and a great start to your week!

xx

– Ashley –

2 thoughts on “Fall Foodie: Pumpkin Cream Cheese Bread with Cinnamon Streusel

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