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Perfect Cinnamon Streusel Pumpkin Loaf with Cream Cheese Glaze

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A moist pumpkin loaf with a thick, buttery cinnamon streusel topping and a tangy cream cheese glaze. This foolproof recipe delivers a bakery-quality treat that’s perfect for fall.

Ingredients

Scale
  • 1/2 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, frozen and grated
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup canned pumpkin puree
  • 1/3 cup milk
  • 4 ounces cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • 2–3 tablespoons milk

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving an overhang on the long sides. Lightly grease exposed sides.
  2. Make the streusel: In a small bowl, whisk together 1/2 cup flour, 1/2 cup brown sugar, 1 teaspoon cinnamon, and 1/4 teaspoon salt. Grate frozen butter into the bowl and toss with a fork until clumpy. Refrigerate.
  3. Mix dry ingredients: In a large bowl, whisk together 1 3/4 cups flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  4. Mix wet ingredients: In a separate bowl, whisk together granulated sugar, brown sugar, and oil. Add eggs one at a time, then vanilla, pumpkin puree, and milk. Whisk until smooth.
  5. Combine: Pour wet ingredients into dry ingredients. Fold with a spatula until just combined (a few lumps are fine).
  6. Layer: Pour half the batter into the pan. Sprinkle half the streusel over it. Add remaining batter, then top with remaining streusel. Press streusel lightly into batter.
  7. Bake for 55-65 minutes, until a toothpick inserted in the center comes out clean. Tent with foil after 40 minutes if browning too quickly.
  8. Cool in pan on a wire rack for 15 minutes, then lift out and cool completely on the rack.
  9. Make glaze: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, then milk 1 tablespoon at a time until thick but pourable.
  10. Drizzle glaze over cooled loaf. Let set 10 minutes before slicing.

Notes

For best streusel, grate frozen butter. Do not overmix batter. Cool loaf completely before glazing. Store in airtight container at room temperature up to 3 days, or freeze unglazed up to 3 months.

Nutrition

Keywords: pumpkin loaf, cinnamon streusel, cream cheese glaze, fall baking, pumpkin bread

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