The title says it all: Pumpkin Bread with a Cream Cheese Swirl and a Crumb Topping. With fall baking, does it get any better than that? I hope you will make it and give your thoughts and ratings in my comment section.
Want more pumpkin goodness this fall? Check out my Pumpkin Spice Glaze Air Fryer Donuts.
Pumpkin Bread with a Cream Cheese Swirl and a Crumb Topping
Nothing says fall more than a pumpkin and spice scent wafting into all the rooms of your house. Can’t you just imagine that moment you open the oven, and the autumn smells spill out? It’s better than any pumpkin spice candle.
Part of the joy comes from the anticipation of something delicious filling your belly. I say that this pumpkin bread has a cream cheese swirl because the title was going to get too long to tell the truth. The truth is that it has a cream cheese and sour cream swirl. Doesn’t that sound even better?
I can’t wait for you to try it. This fall baking recipe with have your guests asking for more…and for your recipe.
Ingredients Needed for Pumpkin Bread with a Cream Cheese Swirl and a Crumb Topping
Crumble:
- 1/3 cup Bisquick
- 3 Tbsp sugar
- 1/4 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- 1 Tbsp butter, melted
Filling:
- 3 oz cream cheese, softened
- 3 oz sour cream
- 1 tsp vanilla
- 1/4 cup brown sugar
- 1/3 cup flour
- 1 large egg yolk
Bread:
- 1/8 cup avocado oil (can be substituted with coconut or canola oil)
- 3 Tbsp butter, melted
- 2 large eggs
- 1 can pure pumpkin
- 1 tsp vanilla
- 1 1/4 cup flour
- 1/2 cup brown sugar
- 1/4 cup granulated white sugar
- 1 1/2 tsp cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp allspice
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
How to Make Pumpkin Bread with a Cream Cheese and Sour Cream Swirl
- Preheat oven to 350.
- In a medium bowl, mix the Bisquick, sugar, and spices until completely combined. Stir in butter. The mixture should look like a crumble. Set aside.
- In a medium bowl, whisk together the softened cream cheese, sour cream, vanilla, brown sugar, and flour. Once combined, whisk in the large egg yolk.
- In a large bowl or a stand mixer fitted with a paddle attachment, mix the avocado oil, melted butter, eggs, pumpkin, and vanilla.
- In a large separated bowl, combine the flour, sugars, spices, baking powder, baking soda, and salt.
- Slowly add your dry ingredients to your wet ingredients, adding half at a time, and scraping down the side in between additions. Mix until completely combined, but do not overmix as it will create a more dense texture.
- Prepare a loaf pan by greasing the sides.
- Build the layers. Spread 1 inch of pumpkin layer in the bottom of the loaf pan. Add a third of the cream cheese and spread evenly. Add another pumpkin layer topped with another cream cheese layer. Layer another pumpkin, then cream cheese, and then one more pumpkin. It should be like this: pumpkin, cream cheese, pumpkin, cream cheese, pumpkin, cream cheese, pumpkin.
- Add the crumble to the top.
- The bread poofs up a bit, so a little crumble might make its way over the edges. Bake with foil underneath to avoid unnecessary clean-up.
- Bake for 60 minutes. Gently dome foil over the top and then bake for an additional 15-25 minutes or until a toothpick comes out clean.
- Cool for at least an hour before slicing.
- Cover completely and store for up to 3 days in the refrigerator or at room temperature. Alternatively, wrap in plastic wrap and aluminum foil and store in the freezer for up to 3 months.
Pumpkin Bread with a Cream Cheese-Sour Cream Swirl, and a Crumb Topping Recipe Card
Pumpkin Bread with a Cream Cheese Swirl and a Crumb Topping
Ingredients
Crumble
- 1/3 cup Bisquick
- 3 Tbsp sugar
- 1/4 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- 1 Tbsp butter melted
Filling
- 3 oz cream cheese softened
- 3 oz sour cream
- 1 tsp vanilla
- 1/4 cup brown sugar
- 1/3 cup flour
- 1 large egg yolk
Bread
- 1/8 cup avocado oil can be substituted with coconut or canola oil
- 3 Tbsp butter melted
- 2 large eggs
- 1 can pure pumpkin
- 1 tsp vanilla
- 1 1/4 cup flour
- 1/2 cup brown sugar
- 1/4 cup granulated white sugar
- 1 1/2 tsp cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp allspice
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat oven to 350.
- In a medium bowl, mix the Bisquick, sugar, and spices until completely combined. Stir in butter. The mixture should look like a crumble. Set aside.
- In a medium bowl, whisk together the softened cream cheese, sour cream, vanilla, brown sugar, and flour. Once combined, whisk in the large egg yolk.
- In a large bowl or a stand mixer fitted with a paddle attachment, mix the avocado oil, melted butter, eggs, pumpkin, and vanilla.
- In a large separated bowl, combine the flour, sugars, spices, baking powder, baking soda, and salt.
- Slowly add your dry ingredients to your wet ingredients, adding half at a time, and scraping down the side in between additions. Mix until completely combined, but do not overmix as it will create a more dense texture.
- Prepare a loaf pan by greasing the sides.
- Build the layers. Spread 1 inch of pumpkin layer on the bottom of the loaf pan. Add a third of the cream cheese and spread evenly. Add another pumpkin layer topped with another cream cheese layer. Layer another pumpkin, then cream cheese, and then one more pumpkin. It should be like this: pumpkin, cream cheese, pumpkin, cream cheese, pumpkin, cream cheese, pumpkin.
- Add the crumble to the top.
- The bread poofs up a bit, so a little crumble might make its way over the edges. Bake with foil underneath to avoid unnecessary clean-up.
- Bake for 60 minutes. Gently dome foil over the top and then bake for an additional 15-25 minutes. Test with a toothpick to assure doneness.
- Cool for at least an hour before slicing.
- Cover completely and store for up to 3 days in the refrigerator. Alternatively, wrap in plastic wrap and aluminum foil and store in the refrigerator for up to 3 months.
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