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pumpkin-cheesecake-bread-with-streusel
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5 from 3 votes

Pumpkin Cheesecake Bread with Streusel

Ingredients

Pumpkin Bread Batter

  • 1 ½ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 ½ tsp cinnamon
  • 1 tsp pumpkin pie spice
  • ½ cup granulated sugar
  • ½ cup brown sugar packed
  • ½ cup neutral oil canola or vegetable
  • 2 large eggs room temp
  • 1 cup pumpkin purée not pumpkin pie filling
  • ¼ cup milk or buttermilk
  • 2 tsp vanilla extract

Cheesecake Layer

  • 8 oz cream cheese softened
  • ¼ cup granulated sugar
  • 1 large egg yolk
  • 1 tsp vanilla extract

Crumble Topping

  • ½ cup all-purpose flour
  • ½ cup brown sugar packed
  • ½ tsp cinnamon
  • Pinch of salt
  • 4 tbsp unsalted butter melted

Instructions

  • Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
  • Make the crumble: In a small bowl, stir together flour, brown sugar, cinnamon, and salt. Mix in melted butter until crumbly. Set aside.
  • Make the cheesecake filling: In a medium bowl, beat the cream cheese, sugar, egg yolk, and vanilla until smooth and creamy. Set aside.
  • In a medium bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
  • In a large bowl, whisk together oil, granulated sugar, brown sugar, eggs, pumpkin purée, milk, and vanilla until smooth.
  • Add dry ingredients to wet and gently fold until just combined.
  • Pour half of the pumpkin batter into the prepared pan and spread the cheesecake layer evenly on top.
  • Pour the remaining pumpkin batter over the cheesecake. Sprinkle crumble topping evenly over the batter.
  • Bake for 55–65 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are okay). Tent with foil halfway through if the crumble browns too quickly.
  • Let bread cool completely in the pan before slicing so the cheesecake layer sets.