I had some cream cheese left over from the Pumpkin Snickerdoodle cookies I made last week so I thought I will keep this cream and make this kind of loaf. I got this idea from http://www.confessionsofacookbookqueen.com/2013/10/pumpkin-cream-cheese-bread-crumb-topping/ and used the cream cheese filling I had which was very similar to her recipe here.
This recipe is a definite keep and a necessity to try this fall season! I highly recommend it!
Please note that I halved this recipe and only made one loaf as two wasn't necessary for me!
- Crumb Topping:
- 3/4 cup all purpose flour
- 1/2 cup white sugar
- 1/2 stick (4 TBS) cold, salted butter, cut into small pieces
- Cream Cheese Filling:
- 1 (8 oz) block cream cheese, softened to room temperature
- 1/2 cup white sugar
- 1 large egg
- 1 TBS flour
- 1/2 tsp vanilla extract
- Pumpkin Bread:
- 1 cup (2 sticks) salted butter, softened
- 3 cups white sugar
- 3 eggs
- 3 cups all purpose flour
- 1 TBS baking powder
- 1 1/2 tsp baking soda
- 2 tsp cinnamon
- 1 tsp cloves
- 16 oz can pumpkin
Preheat oven to 350. Butter two 9x5x3 inch loaf pans and set aside.
Make crumb topping: In a large bowl, mix flour and white sugar. Cut in butter. Blend until mixture is coarse and crumbly and set aside.
Prepare cream cheese filling: In a large bowl, beat cream cheese, sugar, egg, flour and vanilla on medium speed with the whisk attachment until smooth. Set aside.
Prepare pumpkin bread batter: In a medium bowl, combine flour, baking powder, baking soda, cinnamon and cloves. Set aside.
In a large mixing bowl, cream butter and sugar on medium speed. With the mixer on medium, add eggs, one at a time, mixing well after each. Decrease the mixer speed to low and slowly add the flour mixture until just mixed. Using a wooden spoon fold in the pumpkin. Give it a few good stirs from the bottom, making sure all ingredients are incorporated.
Fill prepared pans about 1/4 of the batter each (so you should have 1/2 batter left after filling both). Split cream cheese filling between the two, spreading evenly over batter. Top with remaining pumpkin bread batter and split the crumb topping between the two loaves.
Bake for about an hour, (Mine took 1 hr and 15 mins) until loaves are lightly browned on top and toothpick inserted in the middle comes out clean. Cool before serving.