Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1 tbsp pumpkin pie spice
  • 1 cup (225g) pumpkin puree
  • 0.5 cup (100g) granulated sugar
  • 0.5 cup (100g) brown sugar, packed
  • 0.5 cup (120ml) neutral oil
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 8 oz (225g) full-fat cream cheese, softened
  • 0.25 cup (50g) granulated sugar (for filling)
  • 1 large egg yolk
  • 1 tbsp all-purpose flour (for filling)
  • 1 tsp vanilla extract (for filling)
  • 0.25 cup (30g) all-purpose flour (for streusel)
  • 0.25 cup (50g) brown sugar (for streusel)
  • 0.5 tsp cinnamon
  • 2 tbsp (30g) cold unsalted butter, cubed

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
  2. Prepare the cream cheese filling by whisking the softened cream cheese, 0.25 cup granulated sugar, egg yolk, 1 tablespoon flour, and 1 teaspoon vanilla in a medium bowl until completely smooth and velvety. Set aside.
  3. In a separate bowl, whisk together 1.5 cups flour, baking soda, baking powder, salt, and pumpkin pie spice.
  4. In a large bowl, combine pumpkin puree, 0.5 cup granulated sugar, 0.5 cup brown sugar, neutral oil, 2 eggs, and 1 teaspoon vanilla. Whisk until well combined.
  5. Gradually fold the dry ingredients into the wet ingredients using a rubber spatula until just combined. Do not overmix.
  6. Prepare the streusel by cutting the cold butter into 0.25 cup flour, 0.25 cup brown sugar, and cinnamon until crumbly.
  7. Spread two-thirds of the pumpkin batter into the prepared pan. Spoon the cream cheese mixture over the top and swirl slightly. Top with the remaining pumpkin batter.
  8. Sprinkle the streusel evenly over the top. Bake for 1 hours 10 mins, or until the top is firm and springy to the touch. Let cool completely before slicing.