This Pumpkin Bread with Cream Cheese Glaze is the ultimate fall treat—soft, spiced, and topped with a sweet cream cheese glaze. The crumbly topping adds texture, making every bite a delight.
INGREDIENTS
- All-Purpose Flour (Crumble Topping): 1/2 cup (63g), forms the base for the crumbly topping.
- Light Brown Sugar (Crumble Topping): 1/4 cup (60ml), adds sweetness to the topping.
- Granulated Sugar (Crumble Topping): 3 tablespoons (37.5g), for extra sweetness in the topping.
- Pumpkin Spice (Crumble Topping): 1/2 teaspoon, gives the topping a warm, spiced flavor.
- Unsalted Butter (Crumble Topping): 4 tablespoons (56g), softened and mixed into the crumble topping.
- All-Purpose Flour (Bread): 1 1/2 cups (191g), creates the structure of the pumpkin bread.
- Cornstarch: 1 tablespoon, helps make the bread tender.
- Baking Soda: 1 teaspoon, helps the bread rise.
- Baking Powder: 1/2 teaspoon, adds lightness to the bread.
- Salt: 1/2 teaspoon, enhances the flavors of the other ingredients.
- Pumpkin Spice: 1 teaspoon, adds warmth and fall flavor to the bread.
- Cinnamon: 1 teaspoon, adds a hint of spice.
- Eggs: 3 large, room temperature, helps bind the ingredients.
- White Sugar: 3/4 cup (150g), sweetens the bread.
- Brown Sugar: 3/4 cup (165g), adds moisture and sweetness.
- Pumpkin Puree: 15 oz (1 2/3 cup), gives the bread its signature pumpkin flavor.
- Vegetable Oil: 1/2 cup (120ml), keeps the bread moist.
- Vanilla Extract: 1 tablespoon, enhances the flavors.
- Chocolate Chips: 1/2 cup (75g), for a sweet, melty addition to the bread.
- Cream Cheese (Glaze): 2 tablespoons (30g), softened for the glaze.
- Unsalted Butter (Glaze): 2 tablespoons (28g), softened for the glaze.
- Powdered Sugar: 1/4 cup, adds sweetness and thickness to the glaze.
- Milk: 1 tablespoon, to adjust the glaze’s consistency.
- Vanilla Extract (Glaze): 1/2 teaspoon, enhances the flavor of the glaze.
INSTRUCTIONS
- Step 1:
- Preheat your oven to 350°F (177°C). Grease a 9×5-inch loaf pan, line it with parchment paper, and grease the parchment paper as well.
- Step 2:
- For the crumble topping, mix the flour, granulated sugar, and brown sugar in a small bowl. Cut in the softened butter using a fork until the mixture becomes crumbly. Refrigerate while you prepare the batter.
- Step 3:
- In a medium bowl, whisk together the flour, cornstarch, baking soda, baking powder, salt, pumpkin spice, and cinnamon. Set aside.
- Step 4:
- In a large mixing bowl, beat the eggs, white sugar, and brown sugar with an electric mixer for 1-2 minutes until well incorporated and lightened in color.
- Step 5:
- Add the pumpkin puree, vegetable oil, and vanilla extract to the egg mixture and mix until smooth.
- Step 6:
- Gradually add the dry ingredients to the wet ingredients and mix on low until just combined. Stir in the chocolate chips with a spatula.
- Step 7:
- Pour the batter into the prepared loaf pan and top with the crumble mixture, spreading it evenly over the batter.
- Step 8:
- Bake the bread for 60-70 minutes, checking at the 50-minute mark by inserting a toothpick into the center. If the bread is browning too quickly, cover it with aluminum foil.
- Step 9:
- Allow the bread to cool in the pan for 20-30 minutes before removing it to a wire rack to cool completely.
- Step 10:
- To make the cream cheese glaze, beat the softened cream cheese and butter together. Gradually add powdered sugar, milk, and vanilla extract, mixing until smooth. Adjust the consistency as needed by adding more powdered sugar or milk.
- Step 11:
- Drizzle the glaze over the cooled pumpkin bread using a spoon or piping bag. Slice and serve.
Serving and Storage Tips
- Serve the pumpkin bread warm or at room temperature with the cream cheese glaze drizzled on top.
- It pairs perfectly with a cup of coffee or tea for a cozy fall treat.
- Store the bread without the glaze at room temperature for up to 3 days, or with the glaze in the refrigerator for 4-5 days.
- To freeze, slice the bread and wrap each piece in plastic wrap. Store in a freezer bag for up to 2 months. Reheat slices in a 350°F oven for 10-15 minutes or let thaw in the refrigerator overnight.
Helpful Notes
- If the bread is browning too quickly in the oven, cover it with aluminum foil to ensure it bakes evenly without burning the top.
- For an extra crunchy topping, add a handful of chopped nuts, such as walnuts or pecans, to the crumble mixture.
Tips from Well-Known Chefs
- Chef Martha Stewart suggests adding a bit of nutmeg to the batter for an extra layer of warm spice.
- Ina Garten recommends using high-quality vanilla extract to enhance the flavor of both the bread and the glaze.
WHY YOU'LL LOVE THIS RECIPE
- The combination of soft pumpkin bread, sweet cream cheese glaze, and a crunchy crumble topping makes this a truly irresistible fall dessert.
- It’s easy to make and perfect for serving at gatherings or as a cozy snack at home.
- The recipe is versatile—feel free to add chocolate chips, nuts, or dried fruit for a personal touch.
VARIATIONS
- Swap out the chocolate chips for raisins or cranberries for a fruitier version of this bread.
- For a more savory twist, reduce the sugar in the batter and add chopped nuts or seeds.
- Try using a mix of pumpkin pie spice and chai spice for a unique flavor combination.