 |
And it’s that time of the year! A whole lot of pumpkin recipes are in store for you. I began this week by making some fresh homemade pumpkin puree because I just love the flavor and freshness it adds to baked goods. I always make just enough for a recipe or two. The fresher the puree, the better the result of the finished product.
When Lora picked cheese for this month’s #twelveloaves challenge, my first instinct was to bake a savory treat for the occasion. But being the cream cheese fiend I am, I chose to go with this sweet and tangy pumpkin streusel bread, perfect for a crisp autumn morning.
What I like most about the recipe is that the cream cheese is incorporated along with the butter. I think this works better than making two separate batters, where you’ll just land up with a cream cheese ripple through the pumpkin batter. The cream cheese and butter combo is absolutely divine, and yields a rich and tender crumb. The original recipe also calls for pecans that I totally omitted, but you can add any nut of your choice.
Over to the recipe: the unbeatable combination of pumpkin and cream cheese with the perfect finish of an almond-y streusel.
- 11/2 cups all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup + 2 tablespoons butter, softened
- 4 ounces cream cheese, softened
- 1 cups granulated sugar
- 1 large egg
- ¾ cup pumpkin puree
- ¼ teaspoon vanilla extract
- ¼ cup packed brown sugar
- ¼ cup slivered and roughly chopped almonds
- ½ tablespoon all-purpose flour
- ½ tablespoon melted butter
- Tiny pinch ground cinnamon
- Preheat oven to 350F and grease one 8 by 4 inch loaf pan.
- Combined all the ingredients in a small bowl and set aside.
- In a medium bowl, sift together the flour, baking powder, baking soda and salt. Set aside.
- In a large bowl, beat the cream cheese and butter together until its creamy and well combined.
- Add in the sugar gradually and beat until light and fluffy.
- Add in egg and vanilla and mix until blended.
- Slowly in the flour mixture in two parts adding the pumpkin puree along with the 2nd and beat until well combined.
- Pour the batter into the prepared pan and sprinkle the almond mixture evenly.
- Bake in a preheated oven for 50 to 60 minutes or until a tester comes out clean. (See Note)
- Let the bread cool in the pan for 5 minutes and then set on a wire rack to cool completely.
|
Pingback: Pumpkin Cream Cheese Bread with Almond Streusel | Baker Street | Food for Foodies | Scoop.it
Now that looks interesting but I have to wait not pumpkin season here yet will bookmark for later thanks <3
What a perfect bread! I love the almond streusel and the pumpkin-cream cheese combo sounds irresistible!
Total yum! It’s about to go all pumpkin stupid over at my blog as well including a more traditional version of pumpkin cheese bread. I’ll bet y our dough is fantastic with the cream cheese incorporated in it!
Love pumpkin~ I can;t wait to see what you make, loving the cream cheese added in this recipe!
Pumpkin and cream cheese go so well together… just like carrot and cream cheese. Perfect combination.
How could this be anything but delicious with those ingredients? Especially when you add streusel on top! :D
pumpkin & cream cheese… a heavenly combination indeed. I must make my first loaf of pumpkin bread this season soon!
Nice and I am loving it because I have a high liking for pumpkins. We get loads of pumpkins over here and the price is ok. I wish to try out your recipe, just worried whether the outcome will be the same. Let me follow through your recipe, after my peak season at work and make for my office mates.
This looks yummy, putting it on my list for the season!! Thanks for sharing!
This sounds so good with the cream cheese in it. I’m so happy it’s fall so we can start enjoying some of these delish pumpkin breads and desserts!
This bread looks and sounds heavenly!!
What a great looking bread!
Ooh, this looks amazing! I actually woke up thinking that I should make a pumpkin or apple bread today + this one sounds delicious. Love that you make your own pumpkin puree!
I have never baked with pumpkin.. although I have seen so many recipes.. have always wondered about them.. next month for the Baking with Julia group.. we have to make a pumpkin bread!! this sounds interesting.. because it a twist on a cream cheese loaf.. something that’s been on my to-do list for a while!!
Oh you’ll love baking with pumpkin! Once I started I couldn’t stop! :)
I will be looking back for this recipe in a few weeks when pumpkins will be on my mind. I can’t wait. :)
This is a gorgeous pumpkin loaf, An. I love how you made your own pumpkin puree. I’m always rushing when I get a pumpkin sweets craving and open a can. Now I’m inspired to get roasting pumpkins! thanks for linking up again with #TwelveLoaves for this month of cheese:)xx
I did a pumpkin bread today too! Twins! Yours looks fantastic!!
Mm, pumpkin with cream cheese. You sold me on the almond streusel!
Well done on making your own pumpkin puree! This bread looks so sweet and tasty.
So great to see some pumpkin recipes popping up. This sounds amazing!!!! Bookmarked!
I made some mini pumpkin loaves filled with cream cheese last week and they were very tasty! Must give this a try too as I LOVE pumpkins and STREUSEL!
That streusal completes this very delicious breed :D
Cheers
Choc Chip Uru
WOOOOOW! HELLLLLLOOOO Pumpkin! I’d like to take a couple of those loaves with me and hide.
Dear pumpkin bread, get in my face.
I should send you a picture of a beautiful pumpkin I bought today. I want to use it in delicious recipes. And as I’m a sweet tooth, your recipe is perfect for me :)
This looks so good! I love pumpkin and cream cheese together. I bet that crunch from the almond streusel was so tasty!
Love the idea of almond streusel. And I’ve had pumpkin cheesecake (good stuff!) but I don’t think I’ve ever had cream cheese in a pumpkin bread – neat idea. Good post – thank you.
It certainly looks moist! Bet it smelled heavenly in this house while this was baking. Love that there is cream cheese in it.
This one is going on my must make list. The color is so pretty and fall-like.
This looks yummy!!! What could be better than a warm pumpkin cream cheese bread and a hot cup of tea on Sunday morning.
Your bread looks delicious! I love that you added cream cheese to the recipe!! This bread is a sure hit!!
Pumpkin and cream cheese are a delectable combo! Love that almond streusel too. Very enticing!
Got a pumpkin from the market the other day, so I am all for baking some pumpkin goodness, just like your wonderful pumpkin bread!
Hi Anuradha,
You come up with the best combinations! Loving this bread and so want to eat it now.
Love this time of the year when the air is a bit nippy and your bread seems like the perfect thing to enjoy in the mornings :) Love the soft texture and flavor of pumpkin in every bite!
You can never go wrong with cream cheese – this looks amazing!
Thanks for sharing this recipe. Pumpkins are just around the corner and I can’t wait to have them in the markets to start baking all fall recipes…!!!
Wonderful! It looks so smooth and moist.
Cheers,
Rosa
Yes love pumpkin anything!! This looks amazing.
What a delicious bread! I know this is something my whole would enjoy…its looks so moist and delicious. Fall baking is just a wonderful time of year! Blessings to you, Catherine
Perfect looking bread! I was thinking what to fix for the Halloween party potluck at work. Now I have your bread in mind. You are one pro baker. Till date, I am so scared about baking.Let me see whether I can pull it off the way you did.
Wow, the cream cheese in this sounds AMAZING! Maybe I can somehow muffinize this… :)
I’m hoping to bake a loaf for #twelveloaves and I love the idea of using cream cheese! I was thinking savory, too. Your pumpkin bread looks magnificent~
Pumpkin is not really my thing BUT when you add almonds and cream cheese. . . now you’re talking and I’m there. :)
I think it’s time to pick up a pumpkin! This bread looks so moist and delicious! A great start to Fall recipes!
I am so excited for fall and fall baking! I love anything pumpkin! This bread looks great! :)
I have been thinking about making my own pumpkin puree because it is not easy to find here
I love the idea of this cream cheese bread..looks amazingly moist
You know fall has arrived when the pumpkin recipe start coming out! A lovely way to start off the season.
i am so glad you chose to make something sweet rather than savory coz this bread looks fabulous! adding an almond streussel was a nice crunchy touch. i think i may even add some chopped cashews (i loveeee cashews….hehe)
oooh this looks so good…so smart to combine the pumpkin bread with almond streusel!
Love pumpkin and cream cheese together…I’m betting it’s fabulous in this bread. Thanks for baking with #TwelveLoaves this month!
I like how you incorporated the cream cheese into the batter rather than glopping it in the middle! The flavor would be more evenly distributed and the bread easier to eat! Brilliant idea! Gorgeous loaf!!
What a gorgeous bread and I love the almond streusel!!
oo this looks so pretty! the cream cheese seems like the perfect touch…
All I can say is, I’m a serious home baker and have been baking various versions of pumpkin breads for many years, and I have never, EVER tasted one that is so delicious! I brought two loaves into my office yesterday and everyone went nuts. It is so liight and moist and has a wonderful flavor. I can’t believe at this late stage of my life I’ve come acrosss such a fantastic recipe! Thank you soooo much!
YAY! So happy it turned out well for you too! I have another delicious pumpkin bread recipe scheduled this week. I recommend you try that too! :)