Pumpkin Cream Cheese Bread

Serve this hearty rustic bread warm.

It's perfect for a blustery autumn day.

Pumpkin Cream Cheese Bread


Cream Cheese Filling:

4 oz cream cheese

1/4 cup white sugar

1 egg yolk

Crumb Topping:

½ stick of butter

½ cup brown sugar

1 ½ cups flour

¼ cup chopped walnuts

Pumpkin Bread:

1 3/4 cups flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon pumpkin pie spice

1 teaspoon ground cinnamon

2 eggs

1 cup white sugar

1/2 cup melted unsalted butter

8 oz canned pumpkin

1 teaspoon pure vanilla extract

Preheat oven to 350 F. Combine cream cheese, egg yolk and sugar with a hand mixer. Combine dry ingredients in a large bowl. Add eggs, pumpkin, vanilla and melted butter. Blend thoroughly. Transfer about half your batter to a 9 x 5 loaf pan. Top with cream cheese mixture. Add remaining batter to pan. Sprinkle a generous helping of crumb topping over batter. Bake about one hour.