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Pumpkin Bread with a Cream Cheese Swirl and a Crumb Topping

Course Breakfast
Cuisine Baking
Keyword fall baking, pumpkin, pumpkin bread
Prep Time 30 minutes
Cook Time 1 hour 25 minutes
1 hour
Servings 12 slices

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.