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- 1 ½ cups all-purpose flour - ½ cup unsalted butter, softened - 1 cup sugar - 2 large eggs - 1 cup canned pumpkin puree - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - ½ teaspoon salt - 8 ounces cream cheese, softened - ¼ cup powdered sugar - ½ cup chopped pecans or walnuts (optional) This recipe brings together some great flavors. You start with all-purpose flour, which gives the bread a light texture. The unsalted butter adds richness, and sugar sweetens the mix just right. Eggs help bind everything together, while canned pumpkin puree adds moisture and a lovely fall flavor. For spices, you will use ground cinnamon, nutmeg, ginger, and a bit of salt. They create a warm and inviting taste that makes your kitchen smell amazing. The cream cheese mixture is a star on its own. Softened cream cheese blends with powdered sugar to create a creamy, sweet layer. Adding chopped nuts like pecans or walnuts gives you some crunch and flavor. Gather these ingredients before you start. They make this pumpkin cream cheese streusel bread a treat worth baking. - Preheat the oven to 350°F (175°C). - Grease and flour a 9x5-inch loaf pan. Start by making sure your oven is ready. A hot oven helps the bread rise well. Greasing and flouring the pan stops the bread from sticking. Use butter or oil for greasing. Then, add some flour and shake it around to coat the sides. - Combine flour, baking soda, baking powder, salt, and spices. In a medium bowl, mix the flour, baking soda, and baking powder. Add the salt, cinnamon, nutmeg, and ginger. These spices give the bread its warm flavor. Whisk these ingredients until they are well mixed. Set this bowl aside for later. - Cream together butter and sugar. - Beat in eggs, pumpkin puree, and vanilla extract. In a large bowl, use a mixer to beat the softened butter and sugar. Mix until it looks light and fluffy. This can take about 3-4 minutes. Next, add the eggs one by one. Make sure to mix well after each egg. Then, stir in the pumpkin puree and vanilla extract. This mixture should be smooth and well blended. - Gradually mix dry ingredients with wet ingredients. Now, take the bowl with the dry ingredients. Gradually add it to the wet mixture. Use a spatula or wooden spoon to mix them together. Be careful not to overmix. Just stir until you no longer see dry flour. - Beat cream cheese and powdered sugar together. In another bowl, beat the softened cream cheese with the powdered sugar. Mix until the cream cheese is smooth and creamy. This will add richness to the bread. - Pour pumpkin batter, add cream cheese mixture, and swirl. Pour half of the pumpkin batter into the loaf pan. Then, spoon dollops of the cream cheese mixture on top. Pour the rest of the pumpkin batter over this. Use a knife or toothpick to swirl the layers together. This creates a beautiful marbled effect. - Pour the remaining batter, sprinkle with nuts and streusel, bake for 60-70 minutes. If you like, mix some chopped nuts with reserved streusel. Sprinkle this on top of the batter before baking. Place the pan in the oven and bake for 60-70 minutes. Check if it’s done by inserting a toothpick. It should come out clean when the bread is ready. Let the bread cool in the pan for about 10 minutes before moving it to a wire rack. - To get the best texture, avoid overmixing the batter. Mix just until you see no dry flour. This keeps your bread light and fluffy. - When creaming butter and sugar, use room temperature butter. This helps create air pockets. Beat them together for about 3-4 minutes until light and fluffy. - Add a pinch of allspice for a deeper flavor. You can also try using brown sugar instead of white. This gives a nice caramel taste. - If you love vanilla, add an extra half teaspoon for a richer flavor. Try using maple extract for a fall twist, too. - For a lovely touch, sprinkle powdered sugar on top before serving. It adds sweetness and looks nice. - Drizzle melted cream cheese over the bread for a creamy finish. This makes each slice look special. - Serve the bread warm on a decorative platter. You can also add chopped nuts for some crunch and style. {{image_2}} To make this bread gluten-free, swap the all-purpose flour for a gluten-free blend. Use a 1:1 gluten-free flour mix that includes xanthan gum. This keeps the texture light and fluffy. Check the label to ensure it’s safe for your needs. You can add chocolate chips for a sweet twist. Just fold in a cup of semi-sweet or dark chocolate chips after mixing the batter. Another option is to replace the pumpkin with sweet potato puree. This gives a different taste but keeps it moist. Consider adding seasonal spices to enhance the flavor. Try a pinch of cardamom or allspice for warmth. You can also mix in chopped apples or cranberries for a fruity kick. These changes make the bread feel festive for any season. To cool the bread, let it sit in the pan for 10 minutes. This helps it firm up. After that, move it to a wire rack. This allows air to circulate. Cooling it properly prevents sogginess and keeps the texture just right. You can store leftover bread in the fridge. Wrap it in plastic wrap or foil. This keeps it fresh for up to a week. For longer storage, freeze the bread. Slice it first for easy thawing. Wrap each slice in plastic wrap, then place them in a freezer bag. It can last for three months in the freezer. To reheat, use the oven for best results. Preheat it to 350°F (175°C). Place the slice on a baking sheet for about 10 minutes. You can also use a microwave. Heat on medium power for about 20-30 seconds. This keeps the bread soft and warm. Enjoy it fresh like it just came out of the oven! Yes, you can use fresh pumpkin. Start with a small pumpkin. Cut it in half and remove the seeds. Roast the halves cut side down in the oven at 350°F for about 45 minutes. Once soft, scoop out the flesh. Puree it in a blender until smooth. Use this puree in your recipe just like canned pumpkin. Fresh pumpkin gives a bright flavor and a lovely texture. The bread lasts about 3 to 5 days at room temperature. Keep it in an airtight container to maintain freshness. If you see mold or if it smells off, it's best to toss it. For longer storage, refrigerate it for about a week. Always check for any signs of spoilage before eating. Yes, you can freeze Pumpkin Cream Cheese Streusel Bread. Once it's cool, wrap it tightly in plastic wrap. Then, place it in a freezer bag. It can last for up to 3 months in the freezer. To thaw, take it out and let it sit in the fridge overnight. For a quick method, you can leave it at room temperature for a few hours. This bread is great on its own, but you can serve it with butter or cream cheese. It pairs well with a hot cup of coffee or tea. For breakfast, try it with a side of scrambled eggs. For snacks, add fresh fruit like apple slices or pears. The sweet and spicy flavors complement many dishes! This article laid out the key ingredients and steps to make Pumpkin Cream Cheese Streusel Bread. You learned how to blend spices, prepare your loaf pan, and layer flavors for the best results. Remember, keep mixing to a minimum for perfect texture. Try different spices or add-ins to make this recipe your own. Whether for a cozy breakfast or a snack, this bread is sure to please. Enjoy your baking adventure and the delicious aroma of fall in your kitchen!

Pumpkin Cream Cheese Streusel Bread

Indulge in the deliciousness of Pumpkin Cream Cheese Streusel Bread with this easy recipe! This moist, spiced bread combines the rich flavors of pumpkin and cream cheese, making it a perfect treat for cozy days. From prep to bake, you'll have a delightful loaf ready in no time. Click to explore the full recipe and bring a touch of fall to your kitchen! #PumpkinBread #BakingRecipes #FallDesserts #ComfortFood
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Ingredients
  

1 ½ cups all-purpose flour

½ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

½ cup unsalted butter, softened

1 cup sugar

2 large eggs

1 cup canned pumpkin puree

1 teaspoon vanilla extract

8 ounces cream cheese, softened

¼ cup powdered sugar

½ cup chopped pecans or walnuts (optional)

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.

    In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.

      In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes.

        Beat in the eggs one at a time, ensuring they are well combined after each addition.

          Stir in the pumpkin puree and vanilla extract until the mixture is smooth.

            Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Do not overmix.

              In a separate bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.

                Pour half of the pumpkin batter into the prepared loaf pan. Spoon dollops of the cream cheese mixture over the batter, then pour the remaining pumpkin batter on top. Swirl gently with a knife or toothpick to create a marbled effect.

                  In a small bowl, mix together the chopped nuts (if using) and some reserved streusel from earlier. Sprinkle it evenly over the top of the batter.

                    Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

                      Once baked, let the bread cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

                        Prep Time: 15 minutes | Total Time: 1 hour 30 minutes | Servings: 10

                          - Presentation Tips: Slice the bread and serve it warm on a decorative platter. Drizzle with a bit of extra melted cream cheese or sprinkle powdered sugar on top for added flair.