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Pumpkin Cream Cheese Swirl Bread With Streusel Topping

Pumpkin cream cheese swirl bread with streusel topping is a spiced pumpkin loaf with a tangy cream cheese ribbon swirled through the center. A buttery cinnamon crumble goes on top for crunchy texture while the loaf bakes through.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Bread
  • 1.75 cup flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 1.5 cup sugar
  • 0.5 cup vegetable oil
  • 2 eggs
  • 15 oz pumpkin puree
For the Cream Cheese Swirl
  • 8 oz cream cheese Softened.
  • 0.25 cup sugar
  • 1 egg
For the Streusel
  • 0.33 cup flour
  • 0.25 cup brown sugar
  • 0.5 tsp cinnamon
  • 3 tbsp cold butter Cubed.

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Prep and Bake Setup
  1. Preheat the oven to 350°F and grease a 9x5-inch loaf pan, so the loaf starts baking immediately when assembled.
Make Streusel
  1. Combine the streusel flour, brown sugar, and cinnamon with cold cubed butter using your fingers until crumbly, then transfer to the fridge to keep the topping from melting.
Mix Dry Ingredients for Bread
  1. Whisk together the bread flour, baking soda, cinnamon, and salt until evenly combined.
Mix Pumpkin Batter
  1. Whisk the sugar, vegetable oil, eggs, and pumpkin puree until smooth, then fold in the dry ingredients just until no dry streaks remain.
Make Cream Cheese Swirl
  1. Beat the softened cream cheese, sugar, and egg until smooth and spreadable, for a ribbon that holds its shape.
Assemble and Swirl
  1. Pour half the pumpkin batter into the loaf pan, dollop with half the cream cheese mixture, then repeat with the remaining batter and cream cheese.
Swirl Gently
  1. Swirl the top gently with a butter knife or skewer to create visible ribbons without fully mixing the layers.
Top and Bake
  1. Sprinkle the chilled streusel evenly over the loaf so it bakes into a crunchy cinnamon crumble.
Bake, Test, and Cool
  1. Bake for 55-65 minutes until a toothpick inserted into the pumpkin portion comes out clean, then cool before slicing to set the swirl.

Notes

Pro tip: chill the streusel before baking so it stays crumbly rather than melting into the batter, and swirl the cream cheese gently so distinct ribbons show in every slice. Store refrigerated in an airtight container for up to 5 days; freeze up to 2 months (slice first for easier thawing). For a lighter option, use reduced-fat cream cheese in the swirl for a similar tang with less richness.