Ingredients:

  • 1 cup pumpkin puree
  • 2 large eggs
  • 0.5 cup vegetable oil
  • 0.5 cup granulated sugar
  • 0.5 cup light brown sugar
  • 1.75 cups all-purpose flour
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 0.5 tsp kosher salt
  • 1 tsp vanilla extract
  • 8 oz full-fat cream cheese
  • 0.25 cup granulated sugar
  • 1 large egg yolk
  • 1 tbsp all-purpose flour
  • 0.5 tsp vanilla extract
  • 0.25 cup all-purpose flour
  • 3 tbsp brown sugar
  • 2 tbsp unsalted butter, cold and cubed
  • 0.5 tsp ground cinnamon

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a 9x5 inch (23x13 cm) loaf pan with parchment paper, leaving an overhang on the sides for easy removal. Note: This ensures the bread doesn't stick to the corners where the cream cheese might leak.
  2. In a medium mixing bowl, whisk together the 1 cup pumpkin puree, 2 large room temperature eggs, 0.5 cup vegetable oil, 0.5 cup granulated sugar, 0.5 cup light brown sugar, and 1 teaspoon vanilla extract until the mixture is glossy and smooth.
  3. In a separate bowl, sift together 1.75 cups all purpose flour, 1 teaspoon baking soda, 2 teaspoons pumpkin pie spice, and 0.5 teaspoon kosher salt.
  4. Gently fold the dry ingredients into the pumpkin mixture using a spatula. Stop the moment the last streak of flour vanishes. Note: Over mixing activates gluten, making the bread tough and rubbery.
  5. Prepare the cream cheese filling by beating 8 ounces of softened cream cheese, 0.25 cup sugar, 1 large egg yolk, 1 tablespoon all purpose flour, and 0.5 teaspoon vanilla in a small bowl until it looks like smooth silk.
  6. Prepare the streusel by mixing 0.25 cup flour, 3 tablespoons brown sugar, and 0.5 teaspoon cinnamon. Cut in 2 tablespoons of cold, cubed butter using a fork until you see pea sized fat pockets.
  7. Pour two thirds of the pumpkin batter into the prepared pan and smooth the surface.
  8. Spread the cream cheese filling evenly over the top, then carefully cover with the remaining pumpkin batter.
  9. Use a butter knife to lightly swirl the layers together in a figure eight motion. Don't over swirl or the colors will just muddy together.
  10. Sprinkle the streusel over the top. Bake for 60 minutes until the top is mahogany and the bread feels firm to a light touch.