Katie Lee Biegel's The Ultimate Pumpkin Bread, Beauty, as seen on The Kitchen, Season 40
Recipe courtesy of Katie Lee Biegel

The Ultimate Pumpkin Bread

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  • Level: Easy
  • Total: 1 hr 35 min
  • Active: 35 min
  • Yield: 1 loaf
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.

Ingredients

Bread:

Cream Cheese Filling:

Streusel:

Directions

Special equipment:
an 8-cup loaf pan
  1. For the bread: Preheat the oven to 350 degrees F. Grease an 8-cup loaf pan with cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Bake until a toothpick comes out clean, 50 to 60 minutes.