Pumpkin bread is one of my favorite fall treats. After trial and error when recipe testing, I figured out how to take this pumpkin bread to the next level with my cheesecake swirl and sweet streusel topping.
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Directions
Special equipment:
an 8-cup loaf pan
For the bread: Preheat the oven to 350 degrees F. Grease an 8-cup loaf pan with cooking spray.
In a large bowl, whisk together the granulated sugar, eggs, oil and pumpkin puree in a bowl. In a medium bowl, sift together the flour, pumpkin spice, baking soda and baking powder. Add the salt. Stir the dry ingredients into the wet ingredients until barely combined. Add 1/3 cup water and gently stir. The batter should have lumps; DO NOT OVERMIX.
For the cream cheese filling: In a medium bowl, use an electric mixer to combine the cream cheese, powdered sugar, vanilla and egg until creamy and smooth.
For the streusel: In a small bowl, combine the flour, brown sugar, butter, walnuts, pumpkin spice and salt. Use your fingers to pinch together to make a crumbled texture.
Pour half of the batter into the prepared pan. Top with the cream cheese mixture. Top with the remaining batter. Top with the streusel topping.
Bake until a toothpick comes out clean, 50 to 60 minutes.
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