Pumpkin Cream Cheese Bread (Print Version)
# Ingredients:
01 -
3 tbsp white sugar (37.5g).
02 -
1/4 cup light brown sugar (60ml).
03 -
1/2 cup all-purpose flour (63g).
04 -
4 tbsp softened unsalted butter (56g).
05 -
1 tbsp cornstarch.
06 -
1/2 tsp pumpkin spice.
07 -
1 tsp ground cinnamon.
08 -
1 tsp pumpkin spice.
09 -
1/2 tsp salt.
10 -
1 tsp baking soda.
11 -
1/2 tsp baking powder.
12 -
3/4 cup white sugar (150g).
13 -
3/4 cup packed brown sugar (165g).
14 -
1 1/2 cups all-purpose flour (191g).
15 -
3 large room-temperature eggs.
16 -
1 tbsp vanilla extract.
17 -
15 oz canned pumpkin puree (about 1 2/3 cup).
18 -
1/2 cup vegetable oil (120ml).
19 -
2 tbsp cream cheese, softened (30g).
20 -
1/4 cup powdered sugar.
21 -
1 tbsp milk.
22 -
1/2 cup chocolate chips (75g).
23 -
2 tbsp butter, softened (28g).
24 -
1/2 tsp vanilla extract.
# Instructions:
01 -
Heat the oven to 350°F. Prep a 9x5-inch loaf pan by greasing, adding parchment paper, and greasing it again.
02 -
In a bowl, combine flour, white sugar, and brown sugar. Mix with a fork after adding the butter until it's crumbly. Pop it in the fridge while you make the batter.
03 -
Stir together the flour, salt, cornstarch, pumpkin spice, cinnamon, baking soda, and baking powder in a smaller bowl. Set it aside.
04 -
With an electric mixer, beat the eggs, white sugar, and brown sugar together for a minute or two until it looks well blended.
05 -
Pour the pumpkin puree, vanilla, and oil into the egg mixture. Stir until it's mixed well.
06 -
Slowly add the dry mix to the wet while mixing on a low setting. When it’s almost blended, fold in the chocolate chips using a spatula.
07 -
Transfer the mixture to your prepared loaf pan and sprinkle the crumble on top.
08 -
Bake it for 60-70 minutes. Start checking it around the 50-minute mark. Use foil to cover if the top browns too quickly.
09 -
Let the loaf sit in the pan and cool for about 20-30 minutes before pulling it out.
10 -
Whisk the softened cream cheese and butter until smooth. Add the powdered sugar, milk, and vanilla. If it feels too thick or too thin, tweak with powdered sugar or milk as needed.
11 -
Pour the glaze all over the loaf once it’s cooled and then enjoy.
# Notes:
01 -
Without the glaze, this can stay at room temperature for about 3 days. If glazed, refrigerate and finish in 4-5 days.