@_jenperezz: Pumpkin cheesecake bread 🍂🍰✨ Recipe: Ingredients Crumble/streusel -1/2 cup all-purpose flour (65g) -1/4 cup light brown sugar, packed (53g) -2 Tbsp granulated sugar (24g) -1/2 tsp pumpkin pie spice -1/4 cup unsalted butter, diced (56g) -Pinch of salt Cream cheese filling -8 oz cream cheese, softened (226g) -1/4 cup granulated sugar (50g) -1 egg yolk, room temperature -1 tsp vanilla -1 Tbsp all-purpose flour -Pinch of salt Pumpkin bread -1 3/4 cups all-purpose flour (230g) -1 tsp baking soda -1 tsp cinnamon -1 1/2 tsp pumpkin pie spice -1/2 tsp salt -1/2 cup vegetable oil or canola oil (120ml) -1 1/4 cups pure pumpkin puree (285g) -3/4 cup granulated sugar (148g) -3/4 cup light brown sugar (159g) -2 eggs, room temperature -1 1/2 tsp vanilla -1/3 cup milk, room temperature (78ml) Vanilla glaze -1 cup powdered sugar (120g) -1 1/2 Tbsp milk -1/2 tsp vanilla -Tiny pinch of salt Instructions Crumble/Streusel 1. In a medium bowl, whisk together flour, brown sugar, granulated sugar, pumpkin pie spice, and salt. Add the diced butter and use your fingers to press the butter and flour together until you get a crumbly mixture. Place in the refrigerator until ready to use. Cream cheese filling 1. In a medium bowl, mix the softened cream cheese and sugar until smooth. 2. Add the egg yolk, vanilla, flour, and salt. 3. Mix just until smooth and combined. Set aside. Pumpkin Bread 1. Preheat oven to 350°F. Grease a 9x5 inch loaf pan and set aside. 2. In a medium bowl, whisk together flour, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside. 3. In a large bowl, whisk together vegetable oil, granulated sugar, and brown sugar until combined. 4. Mix in the pumpkin puree. 5. Mix in eggs and vanilla until combined. 6. Gently fold in half of the dry ingredients, then the milk, and then the rest of the dry ingredients until everything is just combined. Do not over-mix. 7. Pour about 55–60% of the pumpkin batter into the prepared loaf pan and spread evenly. 8. Spoon the cream cheese filling down the center and gently spread it out, leaving about a 1/4-inch border around the edges. 9. Carefully spoon the remaining pumpkin batter over the cream cheese filling, making sure the filling is completely covered. Sprinkle the crumble evenly over the top. 10. Bake at 350°F for about 80-95 minutes. Start checking around 70 minutes. If it starts browning too much, loosely cover with aluminum foil. Insert a toothpick into the pumpkin bread. It should come out clean or with a few moist crumbs, but no wet batter. 11. Let the bread cool 20-30 minutes in the pan, then transfer to a cooling rack to cool completely. Glaze 1. Whisk together powdered sugar, milk, vanilla, and salt until completely smooth. If it’s too thick, add milk 1/2 tsp at a time. If it gets too thin, add a little more powdered sugar. 2. Pour it over the bread once the loaf is completely cooled. Slice and enjoy! #pumpkin #cheesecake #bread #baking #Recipe

Jen

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Friday 16 October 2026 23:14:57 GMT