Monday, October 8, 2012

Pumpkin Streusel Bread with Cream Cheese Swirl

Pumpkin Streusel Bread with Cream Cheese Swirl

Lately I've been having a huge craving for pumpkin bread. I've made it before and I've even made a skinny version but this year I was inspired by Pinterest (pinspired?) and all the cream cheese swirl recipes. Um...did you know that all those recipes are different from each other? Which one to choose? So, I wrote 'em all down and then compared them to each other and to my own recipe and did some calculations (math was involved!) and made some assumptions and...well, here we are.

Pumpkin Streusel Bread with Cream Cheese Swirl
Most of the cream cheese swirl bread recipes don't include a streusel topping but I didn't let that stop me. Of course you could make the argument that, since we already have a cream cheese layer, there's no need for streusel. My answer to that would be that, when it comes to streusel, need has nothing to do with it!

Pumpkin Streusel Bread with Cream Cheese Swirl
Now I know you all are probably thinking this is a pretty decadent dessert but consider that it doesn't say cake anywhere. This is bread. That's breakfast food. Cream cheese? Also breakfast food. The pumpkin, of course, is super healthy so what we have here, actually, is healthy breakfast food. Now run along and make yourselves a nice healthy breakfast. Enjoy!

Ingredients

Streusel Topping:
1/2 Stick unsalted butter, melted
3/4 Cup all purpose flour
1/4 Cup sugar
1/2 Teaspoon cinnamon
Dash of salt

Bread:
1 3/4 Cup all purpose flour
1 1/4 Cup sugar
1 Teaspoon baking powder
1 Teaspoon Cinnamon
1/2 Teaspoon pumpkin pie spice
1/2 Teaspoon salt
1/2 Teaspoon baking soda
1 Teaspoon vanilla
1 Stick unsalted butter
1 Cup pumpkin puree (not pumpkin pie filling)
1 Egg
1/2 Cup milk

Cheese Swirl:
8 oz. Cream cheese
1/4 Cup sugar
1 Egg
1 Teaspoon vanilla

Pumpkin Streusel Bread with Cream Cheese Swirl
To make the streusel topping, combine the sugar, salt and cinnamon in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.

To make the cream cheese layer, blend the ingredients with a hand mixer, stand mixer or food processor until thoroughly combined and free of lumps. Set aside.

Make the bread dough by combining together the butter, sugar, egg, milk, vanilla and pumpkin and mix until thoroughly combined. In a separate bowl, mix together the flour, baking powder, baking soda, cinnamon, spice and salt. Add the dry mixture to the wet mixture and stir just until combined.

Pour half the bread batter into a greased loaf pan, add the cream cheese mixture and swirl into the bread batter with a knife. Top with the remaining bread batter and sprinkle on the streusel topping. Bake in a pre-heated 350 degree oven for approximately 1 hour or until a cake tester comes out clean. Makes approximately 8 servings.

34 comments:

  1. I can't think of anything that I wouldn't like aboutthis bread! And cream cheese swirl is just beautiful!

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  2. I love how you added a streusel topping! You can't go wrong with both cream cheese and streusel with pumpkin bread!

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  3. Hahahaaa! I love your logic! This is totally healthy :P

    Also--you're absolutely right. Streusel is not optional :P

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  4. I love how you think! Healthy cream cheese swirled pumpkin breakfast bread... Where do I sign up? This bread looks amazing. Pinned.

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  5. Anita it looks perfect. Love the combination of flavors, especially the topping.

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  6. That looks like perfection! I love the little valley of crumb topping! Beautiful!

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  7. this looks like the best pumpkin bread ever - once i get back from vacation, i'm definitely making this!

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  8. Pumpkin and cream cheese? Yep, I'm making this one as soon as I can! This post and recipe were a nice way to end a long Monday. Now I want to get into the kitchen and get creative. Thank you for sharing...and for inspiring me. I hope you have a wonderful evening!

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  9. I love that you were pinspired to sit down and do all that kitchen math & created a new word :-)

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  10. That looks so comforting and lucious! I just love pumpkin and cream cheese together and with the addition of streusel - heaven!

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  11. You have to love Pinterest. Perfect for combining all sorts wonderfulness in one new recipe. I would have to say I would call this one a winner for sure.

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  12. Oh MY!!! Swirl AND STreussel??? Absolutely brilliant!! I adore both, and I can't even begin to tell you how popular this would be in my afternoon teenage girl carpool. Pin!!!

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  13. This looks amazing! Love streussel toppings!

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  14. Very nice love the streusal topping I already have one in que to try from your fabulous apple cake now thisone!

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  15. Whoa, does this look amazing!!! Thanks for putting together the best of the best recipes...I will make YOUR version :)

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  16. Speaking of Pinterest, I am pinning your amazing Pumpkin Bread...just love the cream cheese swirl!

    BTW, Anita, you left the letter 'R' out of the Streusel in your title. (sorry for intruding, but I'm kind of 'weird' like that, a 'typo police')

    Also, I'm putting your blog on my blogroll list...so I can see your latest at a glance:) xo

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    1. Thank you so much, Elisabeth, for letting me know!! And, of course, you're not intruding. I appreciate it and I just fixed it. :)

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  17. There is always room for streusel! This looks fantastic!

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  18. HELLLO! Wow, with a cream cheese swirl!? Is this like heaven or what. Looks absolutely amazing Anita!

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  19. Now THIS is my idea of a good breakfast..... It's my favorite time for anything sweet.

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  20. Dear Anita, This is a beautiful bread. Blessings dear. Catherine

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  21. I just "discovered" your blog and I have to say this bread looks amazing! Your photos are wonderful, too!

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  22. Oh Anita, this sounds heavenly! I just love pumpkin anything. Nice recipe, thank you for sharing.

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  23. Boy does this bread look fantastic. Cannot wait to try your recipe. We have a wonderful giveaway this week. Please stop by and register. Look for the Televenge post.

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  24. This looks amazing! I love the combination of pumpkin and cream cheese. Definitely giving this a try soon.

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  25. I love pumpkin and I love cream cheese! What a wonderful combination. Thanks for sharing.

    Thank you for linking up to Foodie Friends Friday and we hope you will come back next week with another wonderful recipe!

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  26. Oh my goodness Anita, this is just scrumptious!! What a wonderful creation. This is going into my to-bake-for-fall pile 'o recipes! yum!

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  27. I've been thinking about this forever! I saw it on Pinterest too...Imagine that! lol.
    It looks so satisfying. I'm afraid to make it because the loaf won't survive me.

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  28. Hello from the Thursday Treasures Blog Hop! I'm loving this recipe and hope you'll come link up with the Pumpkin Patch Blog Hop at http://www.jugglingactmama.blogspot.com/2012/10/pumpkin-patch-blog-hop.html

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  29. Oh dear, I'm going to have to get more pumpkin puree. This looks fantastic, and that cream cheese swirl is sending me over the edge. Gold Star for you!!

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  30. I made this bread last evening, and I must say that it was kind of a disaster! I used the largest loaf pan i have, which i believe is 9 x 5, and i noticed it seemed fuller than i'm used to, but threw caution to the wind and into the oven it went. A lot of chunks and pieces of the streusel fell off into the oven (i noticed you baked your loaf on a baking sheet, -genius). I baked it for a little over an hour, a toothpick came out clean, and when it started cooling (in the pan, -i was afraid to take it out!) it started sinking in the middle, which I thought was fine, and then i noticed that the top layer wasn't quite done enough. Oh well, i have not given up! This recipe has definite possibilities and i am determined it will be a success! ; ) I may use 2 smaller pans, and try to 'gently' press the streusel into the top layer of batter before baking, and hope that maybe not so much will fall off. And i WILL bake it on a baking sheet. Thanks Anita, if you knew me, you would know that I live for challenges like this. Thanks for the great recipes! And i'm sorry i had to sign up as anonymous, but nothing else would work for me.

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  31. raviole aux cepesThis sounds like a good bread. I'll try to prepare this for our morning snack tomorrow.

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  32. I am getting ready to make this as we speak...but am wondering on the streusel topping did you use plain sugar or brown sugar? and in the cream cheese filling was it plain sugar or powdered sugar? i just want to make sure i get it right!!

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    1. I used plain sugar in the streusel but brown sugar or half white, half brown would also be great. I used regular sugar, not powdered, in the cream cheese filling. Let me know how it goes!

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