Cream Cheese Pumpkin Bread

Ok, I have officially given in. The fall candles are burning. There are pumpkins on my porch and fall decor up all over my house. So what’s the next step?? The baking. Time to bake all things pumpkin and Apple. When I came up with this recipe, I wanted something that was a little different from the traditional pumpkin bread. So we really went crazy by adding a cream cheese swirl and some crumb topping. I know, watch out, it’s moms gone wild around here. So let’s sit back and enjoy this fall moment before someone mentions Christmas.

Ingredients list:

Pumpkin Bread:

1 cup Flour

1 cup Pumpkin Pure

3/4 cup brown sugar

1/2 teaspoon Baking Soda

1/2 teaspoon Baking Powder

1/4 teaspoon Salt

1/2 tablespoon Pumpkin Pie Spice

1 Egg

1 teaspoon Vanilla

1/4 cup Oil

1/4 cup Sour Cream

Cream Cheese swirl:

4 oz Cream Cheese softened

1 Egg

1/4 cup Sugar

3 tablespoons Flour

Streusel Topping:

1/4 cup butter softened

1/2 cup rolled Oats

1/2 cup Brown Sugar

1/2 cup Flour

Pre heat the oven to 350.

Grease a loaf pan and line with parchment paper along the long sides of the pan. I absolutely love the Wiliams and Sonoma Goldtouch nonstick line. Not only are they pretty, but they bake evenly.

In a mixing bowl fitted with a paddle attachment, add the egg, pumpkin, oil, vanilla (if you have followed along for a while, you know how much I love vanilla bean paste, this is a great recipe to swap out the extract for the paste if you have it) and sour cream to the bowl. Mix on low until incorporated.

Next, add the brown sugar and the pumpkin pie spice and continue to mix.

Add the salt, baking powder, and baking soda to the pumpkin batter.

Slowly add the flour and mix until it's well combined.

In a separate bowl, add the softened cream cheese, egg, and sugar. Mix until smooth.

Slowly add the flour to the cream cheese mixture and set aside.

In another bowl, add the softened butter, brown sugar, oats, and flour; mix until crumbly with a fork (or your hand). You may need to add a little more flour if the mix is too wet.

Pour 1/2 of the pumpkin batter into the loaf pan and then top with 1/2 of the cream cheese batter.