Pumpkin Cream Cheese Bread!
- Servings
- 4
Ingredients
- 1/2 stick unsalted butter melted
- 3/4 cup all-purpose flour
- 1/4 cup sugar
- 1/2 tsp Cinnamon
- Dash of salt
- 1 3/4 cup all-purpose flour
- 1 1/4 cup sugar
- 1 tsp baking powder
- 1 tsp Cinnamon
- 1/2 tsp pumpkin pie spice
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tsp vanilla
- 1 stick unsalted butter
- 1 cup pumpkin puree not pumpkin pie filling
- 1 egg
- 1/2 cup milk
- 8 oz cream cheese
- 1/4 cup sugar
- 1 egg
- 1 tsp vanilla
Method
-
Pre-heat oven to 350F
-
In a Large Mixing bowl, combine the butter, sugar, egg, milk, vanilla and pumpkin & beat until thoroughly combined.
-
Once combined, add in the flour, baking soda, cinnamon, spices and salt slowly and mix until fully incorporated.
To make the Cream Cheese filling
-
Take the Cream cheese, sugar, Egg & Teaspoon vanilla and mix until free of lumps and fully smooth, set aside.
To make the streusel topping,
-
In a small bowl, combine the sugar, salt & cinnamon
-
Stir in the melted butter and then the flour last, mix well, then set aside.
To Assemble
-
Grease a loaf pan and pour only half of the bread batter into the pan
-
Gently add ALMOST all of the cream cheese filling and spread on top, reserving 1/4.
-
Use a knife to swirl it slightly, not too much though!
-
Top with the remaining pumpkin bread batter
-
take the remaining cream cheese filling and do the same, swirling lightly with a bread knife.
-
Finally, sprinkle on the streusel topping.
-
Bake for 45 minutes -1 hour or until a toothpick inserted comes out clean
-
Allow to cool before removing from the loaf pan.
-
ENJOY!
Nutrition per serving
Counted from 0 of the 1 ingredients; the rest have no figures recorded, so this is not a complete total.
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