Ingredients:
- 1 ½ cups (190g) All-purpose flour
- 1 tsp Baking soda
- ½ tsp Baking powder
- ½ tsp Salt
- 1 ½ tsp Ground cinnamon
- ½ tsp Ground ginger
- ¼ tsp Ground cloves
- ¼ tsp Ground nutmeg
- 1 cup (245g) Pumpkin puree (not pie filling)
- ½ cup Granulated sugar
- ½ cup Brown sugar, packed
- ½ cup Neutral oil (vegetable or melted coconut oil)
- 2 Large eggs, room temperature
- 1 tsp Vanilla extract
- 8 oz (225g) Full-fat cream cheese, softened
- ¼ cup Granulated sugar (for filling)
- 1 Large egg yolk
- 1 tbsp All-purpose flour (for filling)
- 1 tsp Vanilla extract (for filling)
- ¼ cup All-purpose flour (for streusel)
- ¼ cup Brown sugar (for streusel)
- ½ tsp Cinnamon (for streusel)
- 2 tbsp Cold unsalted butter, cubed
Instructions:
- Preheat your oven to 350°F (180°C). Line a 9x5 inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal.
- Prepare the streusel: In a small bowl, rub the 2 tbsp cold butter into 1/4 cup flour, 1/4 cup brown sugar, and 1/2 tsp cinnamon using your fingers until it reaches a coarse sand texture. Refrigerate until needed.
- Make the cream cheese filling: In a medium bowl, whisk together the softened cream cheese, 1/4 cup sugar, egg yolk, 1 tbsp flour, and 1 tsp vanilla until smooth and stable.
- Whisk the dry ingredients: In a large bowl, combine 1 1/2 cups flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg.
- Mix the wet ingredients: In a separate bowl, whisk the pumpkin puree, granulated sugar, brown sugar, neutral oil, 2 eggs, and 1 tsp vanilla until fully combined.
- Combine: Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Layer and Bake: Pour two-thirds of the pumpkin batter into the pan. Spread the cream cheese filling over the center. Top with remaining pumpkin batter and swirl gently with a knife. Sprinkle the chilled streusel on top.
- Bake for 1 hours 5 mins or until a skewer comes out clean (minus a few cheese crumbs). Cool completely before slicing.