Pumpkin cream cheese crumble loaf

No one's sick of pumpkin recipes yet, right? Because this is just so delicious and I'm really excited to share it. If you don't have canned pumpkin and cream cheese in your kitchen, just head on over to your neighborhood Trader Joe's and pick up the ingredients for this.

Though TJ's isn't a local grocer, I do buy my basic ingredients there like free-range eggs, unsalted butter, organic canned pumpkin. One finally opened up 1.5 blocks down the hill from me so life is good! It makes living on a baker's budget in San Francisco a little easier.

There are three simple components to pumpkin loaf, the batter, filling, and crumble. It makes two loaves so you don't have to decide if the loaf is for you, or for your friends, and you will want an entire loaf for yourself :) The amount of crumble in this recipe is not a mistake. It's a lot of crumble and it's perfect and delicious, so go with it...

First, make the crumble:
1 1/2 cups flour
1 1/2 cup oats (any kind from old-fashioned to quick oats will work)
2 tbsp cinnamon
2 tsp pumpkin pie spice
3/4 cup packed brown sugar
1 1/2 sticks  butter (then melt it)
1 tbsp vanilla

Ina  bowl, combine the flour, oats, salt, and brown sugar with a spoon until incorporated. Add the melted butter and vanilla and combine until the mixture comes together in small clusters.

Next, make the cream cheese filling:
8oz cream cheese
1/2 cup sugar
1 tablespoon flour
1 egg

In a bowl, with any electric mixer or Kitchenaid, combine all ingredients until completely incorporated and set aside.

Finally, prepare two 9" loaf pans by spraying them with  non-stick baking spray. Turn the oven to 375F. Then make the batter: 
2 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 cup butter (room temp)
1 cup sugar
2 eggs (room temp)
1 cup canned pumpkin puree
1/3 cup milk, soured with 1 tsp vinegar

In a medium bowl, sift the flour with the baking soda and salt.

In your Kitchenaid fitted with the paddle attachment, cream the butter and sugar until light and fluffy on medium speed, about three minutes. Add the eggs, one at a time until combined Add the pumpkin and mix on medium speed for another three minutes.

With the mixer on slow, alternately add the flour mixture and milk mixture, beginning and ending with the flour (add flour in thirds, and milk in half. Mix each addition until just combined. Don't over mix during this stage. 

Pour 1/4 of the mixture into one pan and another 1/4 in the other. Then scoop your cream cheese mixture on top of each, add the remaining pumpkin mixture to each loaf. Grab a butter knife and insert it all the way in to the batter and pull it in a swirl patter through the batter. Lastly, add the crumble over the top of both and quickly get it into the oven.

This batter could also be baked in to muffin tins or a bundt pan.


  1. Replies
    1. Do let me know when you make it! ;)

  2. I'm definitely going to make this.

  3. Replies
    1. Hi Hilary- thanks for stopping by! The recipe makes two 9" loaf pans.


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