Pumpkin Loaf with Cream Cheese and Cinnamon Crumble
A soft, moist pumpkin loaf filled with cozy fall spices and enriched with cream cheese for an extra rich, tender crumb. Finished with a buttery brown sugar and cinnamon crumble.
This pumpkin loaf is everything I want in a fall bake. Warm spices, a soft pumpkin crumb, pockets of cream cheese, and a buttery brown-sugar crumble on top. I made this as an after school treat so my kids wouldn’t be hangry and let’s just say I won some major mom points that day ; )
I also used pumpkin puree from a whole pumpkin I baked in my last video. I cooked it down with cinnamon and fall spices until it was nice and thick, to make it more useful for baking.
Someone in the comments mentioned that adding cream cheese to a muffin or loaf recipe turns out so good, and I had to try it. It is similar to the pumpkin coffee cake, but as a loaf with cream cheese and a crumb topping. It is cozy enough for a slow weekend morning and pretty enough to bring to a gathering. Slice it thick and enjoy it with coffee.
Main Ingredients and Swaps
- Freshly milled einkorn flour or all-purpose flour: Either works, but I prefer freshly milled Einkorn. It works so well in baked goods and gives a really light and fluffy texture.
- Baking powder and baking soda: The lift.
- Cinnamon, nutmeg, ginger, and cloves: The warm fall spice blend.
- Salted butter: Melted for the batter, softened for the crumble.
- Cane sugar and brown sugar: Sweetness for the loaf and the crumble.
- Pumpkin puree: Make sure it is pure pumpkin, not pumpkin pie filling.
- Eggs and vanilla: For richness and flavor.
- Softened Cream cheese: Softened and cut up into cubes helps it blend into the batter easily.
- Crumble topping: Softened butter, flour, brown sugar, cinnamon, and a pinch of salt, mixed until coarse crumbs form.
How to Make Pumpkin Loaf with Cream Cheese
Preheat the oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, nutmeg, ginger, and cloves.
In a large bowl, whisk together the melted butter, cream cheese, cane sugar, and brown sugar. Add the pumpkin puree, eggs, and vanilla extract, whisking until smooth.
Add the dry ingredients to the wet ingredients and stir just until combined. Avoid overmixing.
Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle the crumble topping over the batter.
Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely cover it with foil during the final portion of baking.
Let the loaf cool in the pan for 10 to 15 minutes, then transfer it to a wire rack to cool further before slicing.
Tips
- Freshly milled einkorn: The batter may have a slightly different texture than when made with all-purpose flour. Mix gently and check the loaf for doneness toward the earlier end of the baking window.
- Storage: Because of the cream cheese, refrigerate leftovers in an airtight container and bring slices to room temperature before serving, if desired.
- Do not overmix. Stir just until the dry ingredients disappear so the loaf stays tender.
More Fall Recipes
If you like this, check out my other fall recipes on the blog:
- Pumpkin Coffee Cake with Cream Cheese Drizzle
- Pumpkin Banana Muffins Made with Fresh-Milled Flour and Chocolate Chips
- Pumpkin Black Bean Chili
- Pumpkin Dark Chocolate Sourdough Cookies with Freshly Milled Flour
Video
Pumpkin Loaf with Cream Cheese and Cinnamon Crumble
Ingredients
- 250 g freshly milled einkorn flour or all-purpose flour
For the loaf:
- 3/4 tsp salt
- 1 tsp double acting baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 cup (113 g) salted butter, melted
- 1/2 cup cane sugar
- 1/4 cup brown sugar
- 1 cup pumpkin puree
- 2 large eggs
- 2 tsp vanilla extract
- 4 oz cream cheese, softened and cut into small cubes
For the crumble topping:
- 2 tbsp softened salted butter
- 1/4 cup freshly milled einkorn flour or all-purpose flour
- 1/4 cup brown sugar
- 1/2 tsp ground cinnamon
- Pinch of salt
Instructions
- Prepare the oven and pan. Preheat the oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan or line it with parchment paper.
- Mix the dry ingredients. In a medium bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, nutmeg, ginger, and cloves.
- Mix the wet ingredients. In a large bowl, whisk together the melted butter, softened cream cheese, cane sugar, and brown sugar. Add the pumpkin puree, eggs, and vanilla extract, whisking until smooth.
- Make the batter. Add the dry ingredients to the wet ingredients and stir just until combined. Avoid overmixing.
- Make the crumble topping. In a small bowl, combine the softened butter, flour, brown sugar, cinnamon, and salt. Use a fork or your hands to mix until it forms coarse crumbs.
- Assemble the loaf. Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle the crumble topping over the batter.
- Bake. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely cover it with foil during the final portion of baking.
- Cool. Let the loaf cool in the pan for 10 to 15 minutes, then transfer it to a wire rack to cool further before slicing.
Video
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So. Yummy!
I’ve baked this twice now. 5/5 of as is!
The second bake, I’m substituting 1 of the vanilla extract teaspoons for almond extract, and half of the flour in the crumb for ground walnuts.
Hyped up the fall flavors for sure.