Ingredients:

  • 220g all-purpose flour
  • 1 tbsp pumpkin pie spice
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 245g pumpkin purée
  • 150g granulated sugar
  • 50g light brown sugar
  • 120ml neutral oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 225g cream cheese
  • 50g granulated sugar for filling
  • 1 large egg for filling
  • 1 tbsp all-purpose flour for filling
  • 1 tsp vanilla extract for filling
  • 40g all-purpose flour for streusel
  • 35g light brown sugar for streusel
  • 30g unsalted butter, melted
  • 0.5 tsp cinnamon

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper, leaving an overhang on the sides.
  2. In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt until unified.
  3. In a large bowl, whisk the pumpkin purée, granulated sugar, brown sugar, oil, eggs, and vanilla until the mixture is glossy and smooth.
  4. Gently fold the dry ingredients into the pumpkin mixture until no streaks of flour remain, being careful not to overmix.
  5. In a separate bowl, beat the softened cream cheese, granulated sugar, egg, flour, and vanilla until smooth and creamy to create the cheesecake core.
  6. Prepare the streusel by mixing the flour, brown sugar, melted butter, and cinnamon in a small bowl until crumbly.
  7. Pour two-thirds of the pumpkin batter into the prepared pan. Spread the cream cheese filling evenly over the top, then cover with the remaining pumpkin batter.
  8. Sprinkle the cinnamon streusel evenly over the top of the loaf.
  9. Bake for 65 minutes, or until a toothpick inserted into the bread (avoiding the cream cheese center) comes out clean.
  10. Allow the bread to cool completely in the pan for at least 2 hours to ensure the cheesecake core sets for clean slicing.