There’s something almost ceremonial about the moment you slice into a warm pumpkin loaf and the kitchen fills with a gentle cloud of cinnamon, nutmeg, and vanilla. This is made up of a soft crumb, a bright ribbon of cream cheese running through the center, and a crunchy walnut-studded crumble on top. It is delicious any time you want comfort with a little show-off flair, and it is perfect with coffee or as a dessert.
What is Pumpkin Bread with Cream Cheese & Crumble?
This is a moist, spiced quick bread made with pumpkin purée, warm autumn spices, and cream cheese in the middle. Unlike dense pound cakes, this loaf stays tender thanks to the pumpkin and oil. The cream cheese filling creates a surprise creamy center, while the crumble gives textural contrast.
Pro Tips for the Best Pumpkin Bread
- Use room-temperature eggs and cream cheese for smoother mixing and fewer lumps in the filling.
- Scrape the seeds from the ½ vanilla bean and stir them into the wet mix for fragrant, natural vanilla notes. If you only have extract, use 1½ teaspoons instead.
- The chill between layers helps the cream cheese stay centered and prevents it from sinking or melting into the edges.
- For an extra moist crumb, check the loaf at 50 minutes. If the top browns too fast, tent with foil and finish baking.
Frequently Asked Questions
What kind of pumpkin purée should I use?
Canned 100% pumpkin purée is convenient and consistent. Homemade purée works beautifully, but drain any excess water first, and weigh 250g to match the recipe.
Can I swap the butter in the crumble for margarine or oil?
Cold butter gives the best flaky lumps and flavor. Margarine will work if you are in a hurry, but the texture and flavor will be slightly different. Also, oil is not recommended for the crumble.
Why did my cream cheese layer sink or spread?
If the cream cheese is too soft or the loaf batter is very thin, the filling can spread. Chill the bottom layer before adding filling, and use chilled cream cheese mixed just until smooth.
Can I reduce the sugar?
Yes, you can reduce the brown sugar by 20–25g without major texture changes, but the loaf will be less sweet and the crumble less caramelized.
How to Store Pumpkin Bread
Store cooled pumpkin bread wrapped at room temperature for up to 3 days, or in the fridge for up to 7 days. Refrigeration keeps the cream cheese center safe. Keep it wrapped to avoid drying out.
Ingredients
How to Make Cream Cheese Stuffed Pumpkin Bread With Crispy Crumble Topping
Crack and mix 2 eggs, and lightly beat them with brown sugar. Add pumpkin purée, vegetable oil, and mix until uniform.
Crack and mix 2 eggs, and lightly beat them with brown sugar. Add pumpkin purée, vegetable oil, and mix until uniform.
Mix in flour, baking powder, baking soda, spices, vanilla, and a pinch of salt.
Mix in flour, baking powder, baking soda, spices, vanilla, and a pinch of salt.
Pour in half of the batter into the lined loaf pan, level it, and place it in the fridge. Beat together cream cheese, powdered sugar, and vanilla.
Pour in half of the batter into the lined loaf pan, level it, and place it in the fridge. Beat together cream cheese, powdered sugar, and vanilla.
Pour the cream cheese down the center of the batter, keeping it away from the sides, and smooth the top of the filling. Pour in the remaining batter and put it back in the fridge.
Pour the cream cheese down the center of the batter, keeping it away from the sides, and smooth the top of the filling. Pour in the remaining batter and put it back in the fridge.
In a bowl, cut the cold butter into cubes and mix in all the ingredients. Use your fingertips to rub the butter into the dry ingredients until large, irregular crumbs form, leave some big lumps for texture. Sprinkle the crumble evenly over the chilled loaf top.
In a bowl, cut the cold butter into cubes and mix in all the ingredients. Use your fingertips to rub the butter into the dry ingredients until large, irregular crumbs form, leave some big lumps for texture. Sprinkle the crumble evenly over the chilled loaf top.
Bake at 180°C (350°F) for 55–60 minutes. Slice and serve with maple syrup, coffee, chai, or a glass of cold milk.
Bake at 180°C (350°F) for 55–60 minutes. Slice and serve with maple syrup, coffee, chai, or a glass of cold milk.
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