Soft Pumpkin Cream Cheese

Nothing beats this cozy Pumpkin Bread drenched in creamy cheese glaze. It’s so soft inside, sweet and spiced with a crumbly, textured top that keeps you going back for another bite.

• Vanilla Extract (Glaze): 1/2 teaspoon, brings out the glaze flavors.
• Milk: 1 tablespoon, use just enough for a pourable glaze.
• Powdered Sugar: 1/4 cup, makes the glaze smooth and sweet.
• Unsalted Butter (Glaze): 2 tablespoons (28g), softened for blending into the glaze base.
• Cream Cheese (Glaze): 2 tablespoons (30g), soften it first for better mixing.
• Chocolate Chips: 1/2 cup (75g), toss in for melty pockets of chocolate.
• Vanilla Extract: 1 tablespoon, ties everything together.
• Vegetable Oil: 1/2 cup (120ml), keeps your loaf moist and tender.
• Pumpkin Puree: 15 oz (around 1 2/3 cup), full-on pumpkin flavor.
• Brown Sugar: 3/4 cup (165g), helps the bread stay soft and sweet.
• White Sugar: 3/4 cup (150g), adds extra sweetness.
• Eggs: 3 large at room temp, helps everything come together.
• Cinnamon: 1 teaspoon, gives a pop of spice.
• Pumpkin Spice: 1 teaspoon, classic warming spices inside.
• Salt: 1/2 teaspoon, lets all the other flavors shine.
• Baking Powder: 1/2 teaspoon, for a lighter loaf.
• Baking Soda: 1 teaspoon, so your bread rises just right.
• Cornstarch: 1 tablespoon, helps keep it soft.
• All-Purpose Flour (Bread): 1 1/2 cups (191g), makes up the loaf.
• Unsalted Butter (Crumble Topping): 4 tablespoons (56g) softened, easiest to mix in when soft.
• Pumpkin Spice (Crumble Topping): 1/2 teaspoon, more spice in the topping.
• Granulated Sugar (Crumble Topping): 3 tablespoons (37.5g), sweetens up the crunchy topping.
• Light Brown Sugar (Crumble Topping): 1/4 cup (60ml), even more sweetness for crunchy bits.
• All-Purpose Flour (Crumble Topping): 1/2 cup (63g), makes the topping nice and crumbly.

Step 11:

Spoon or pipe the glaze across your cooled pumpkin loaf. Cut it up and enjoy.

Step 10:

Whip together your softened cream cheese and butter until smooth. Add in powdered sugar, the milk, and vanilla extract a bit at a time. Tweak consistency with a sprinkle more sugar or an extra dab of milk if you want it thicker or runnier.

Step 9:

Once baked, leave the loaf in the pan 20 to 30 minutes. Then, pop it onto a wire rack so it cools all the way.

Step 8:

Bake in the center of your oven 60 to 70 minutes. Check for doneness around 50 minutes with a toothpick in the middle—if it’s browning quick, cover up with foil.

Step 7:

Scrape the batter into your lined loaf pan. Scatter the cold crumbly topping all over the surface.

Step 6:

Pour your dry mix into the wet stuff and mix together gently—don’t overdo it. Fold in those chocolate chips at the end.

Step 5:

Stir pumpkin puree, veggie oil, and vanilla into your sugar and egg mixture until you get a smooth batter.

Step 4:

Use a hand mixer to beat eggs, white sugar, and brown sugar together in a big bowl. Go for about a minute or two until it looks light and fluffy.

Step 3:

Grab a new bowl and toss in bread flour, cornstarch, baking powder, baking soda, salt, pumpkin spice, and cinnamon, then set aside.

Step 2:

For the crunchy topping, stir crumble flour, both kinds of sugar, and pumpkin spice together. Mash in the soft butter using a fork until you get little chunks. Chill it in the fridge while you do the batter.

Step 1:

Fire up the oven to 350°F (177°C). Grease a 9×5 inch pan, line it with parchment, then grease the paper too.

• If you want, serve each slice warm or just left out, with glaze draped right on top.
• Goes great with a warm drink like coffee or tea. Feels extra cozy, especially in fall.
• Keep unglazed slices on the counter up to 3 days. If glazed, store in the fridge 4 or 5 days.
• Freeze by wrapping individual slices. Stash in a resealable freezer bag for about 2 months. Warm them up in a 350°F oven for 10–15 minutes or just let them thaw in the fridge overnight.

• Bread browning too fast? Shield the top with foil so the inside bakes even and the top stays pretty.
• Want a crunchier topping? Toss in a handful of chopped pecans or walnuts next time you mix the crumble.

Tips from Well-Known Chefs

• Martha Stewart likes tossing in a hint of nutmeg in the batter for warmer flavor.
• Ina Garten says it’s worth using the real vanilla for a better tasting loaf and glaze.

• You get a super tender loaf, creamy glaze, and crunchy topping—couldn’t be more craveable for chilly weather.
• It’s simple to put together, and just right for sharing or an afternoon pick-me-up.
• You can change it up easily—try nuts, chocolate, or dried fruit to make it your own.

• Rather have fruit bits? Swap some or all the chocolate chips for dried cranberries or raisins instead.
• Like it less sweet? Drop some sugar and add roasted seeds or nuts for a little savory spark.
• Mix up your spices—try a blend of pumpkin and chai spice for something a little special.

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