Pumpkin Cream Cheese Bread w/ Almond Streusel
Author: 
Recipe type: bread
Prep time: 
Cook time: 
Total time: 
Serves: 8 to 10
 
Ingredients
For the bread:
  • 11/2 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup + 2 tablespoons butter, softened
  • 4 ounces cream cheese, softened
  • 1 cups granulated sugar
  • 1 large egg
  • 3/4 cup pumpkin puree
  • 1/4 teaspoon vanilla extract
For the topping:
  • 1/4 cup packed brown sugar
  • 1/4 cup slivered and roughly chopped almonds
  • 1/2 tablespoon all-purpose flour
  • 1/2 tablespoon melted butter
  • Tiny pinch ground cinnamon
Instructions
  1. Preheat oven to 350F and grease one 8 by 4 inch loaf pan.
To Make the Topping:
  1. Combined all the ingredients in a small bowl and set aside.
To Make The Bread:
  1. In a medium bowl, sift together the flour, baking powder, baking soda and salt. Set aside.
  2. In a large bowl, beat the cream cheese and butter together until its creamy and well combined.
  3. Add in the sugar gradually and beat until light and fluffy.
  4. Add in egg and vanilla and mix until blended.
  5. Slowly in the flour mixture in two parts adding the pumpkin puree along with the 2nd and beat until well combined.
  6. Pour the batter into the prepared pan and sprinkle the almond mixture evenly.
  7. Bake in a preheated oven for 50 to 60 minutes or until a tester comes out clean. (See Note)
  8. Let the bread cool in the pan for 5 minutes and then set on a wire rack to cool completely.
Notes
In case you think the bread is browning too fast, then cover pans loosely with aluminum foil for the last 15 minutes to prevent excess browning.
Recipe by Baker Street at https://bakerstreet.tv/2012/09/pumpkin-cream-cheese-bread-with-almond-streusel/