Pumpkin Cream Cheese Glaze

This Fall Spiced Pumpkin Loaf with Tangy Cream Cheese Drizzle is autumn in every bite—moist, perfectly spiced, and finished with a luscious cream cheese topping. The crunchy streusel layer makes each mouthful incredibly satisfying.

• Unsalted Butter (Glaze): 2 tablespoons (28g), softened for smooth mixing.
• Vanilla Extract (Glaze): 1/2 teaspoon, brings out the sweetness.
• Milk: 1 tablespoon, thins the glaze to drizzling consistency.
• Powdered Sugar: 1/4 cup, creates silky sweetness in the topping.
• Cream Cheese (Glaze): 2 tablespoons (30g), brings tangy flavor to the drizzle.
• Chocolate Chips: 1/2 cup (75g), scattered throughout for sweet surprises.
• Vanilla Extract: 1 tablespoon, deepens the overall flavor profile.
• Vegetable Oil: 1/2 cup (120ml), guarantees a super moist texture.
• Pumpkin Puree: 15 oz (1 2/3 cup), delivers authentic pumpkin goodness.
• Brown Sugar: 3/4 cup (165g), adds rich caramel notes.
• White Sugar: 3/4 cup (150g), provides balanced sweetness.
• Eggs: 3 large, room temperature, create structure and stability.
• Cinnamon: 1 teaspoon, offers classic warm spice notes.
• Pumpkin Spice: 1 teaspoon, delivers that quintessential fall flavor.
• Salt: 1/2 teaspoon, balances and lifts all flavors.
• Baking Powder: 1/2 teaspoon, helps create the perfect rise.
• Baking Soda: 1 teaspoon, ensures proper lift and texture.
• Cornstarch: 1 tablespoon, makes the crumb extra soft.
• All-Purpose Flour (Bread): 1 1/2 cups (191g), forms the foundation of the loaf.
• Unsalted Butter (Crumble Topping): 4 tablespoons (56g), creates rich crumbly bits.
• Pumpkin Spice (Crumble Topping): 1/2 teaspoon, adds warmth to the topping.
• Granulated Sugar (Crumble Topping): 3 tablespoons (37.5g), gives crispness to the topping.
• Light Brown Sugar (Crumble Topping): 1/4 cup (60ml), adds depth to the streusel.
• All-Purpose Flour (Crumble Topping): 1/2 cup (63g), binds the topping mixture.

Step 11:

Pour the glaze over your cooled loaf with a simple spoon or pipe it on. Cut into slices and enjoy.

Step 10:

For the cream cheese drizzle, mix softened cream cheese with butter until smooth. Slowly add your powdered sugar, milk, and vanilla, beating until silky. Make it thicker or thinner by tweaking the milk or sugar amounts.

Step 9:

Let the bread sit in its pan for 20-30 minutes before moving to a cooling rack to finish cooling completely.

Step 8:

Bake for 60-70 minutes, doing a toothpick test after 50 minutes. Cover with foil if the top starts getting too brown too quickly.

Step 7:

Transfer your batter to the ready loaf pan and sprinkle the crumble mix evenly across the top.

Step 6:

Slowly mix the dry stuff into the wet mixture on low speed just until combined. Fold in chocolate chips with a rubber spatula.

Step 5:

Mix in the pumpkin puree, oil, and vanilla to your egg mixture until it's all smooth and well combined.

Step 4:

Using an electric mixer, beat eggs and both sugars for 1-2 minutes until the mixture looks lighter and thoroughly blended.

Step 3:

Whisk flour, cornstarch, baking soda, baking powder, salt, pumpkin spice, and cinnamon in a bowl and set aside.

Step 2:

Make your crumble by combining flour, both sugars, and pumpkin spice in a small bowl. Use a fork to work in the soft butter until you get crumbs. Stick it in the fridge while you work on the batter.

Step 1:

Get your oven heated to 350°F (177°C). Grease a 9×5-inch loaf pan, put parchment paper in it, then grease the paper too.

• You can freeze slices by wrapping them individually and storing in a freezer bag for up to 2 months. Warm them up in a 350°F oven for 10-15 minutes or let them thaw in your fridge overnight.
• Keep unglazed bread at room temp for up to 3 days, or 4-5 days in the fridge if it has the glaze on top.
• This treat goes perfectly with your morning coffee or afternoon tea for a cozy autumn snack.
• Enjoy this bread either warm or at room temperature with the cream cheese drizzle on top.

• Try adding a handful of chopped walnuts or pecans to the streusel for extra crunch and nutty flavor.
• If the top is browning too fast while baking, just tent some foil over it to keep baking without burning.

Tips from Well-Known Chefs

• Ina Garten says using good quality vanilla extract makes all the difference in both the bread and glaze.
• Martha Stewart suggests adding a pinch of nutmeg to your batter for an extra dimension of spice.

• Feel free to customize it with your own additions like nuts, different dried fruits, or even white chocolate chunks.
• It's simple to put together but impressive enough for guests or holiday gatherings.
• The combo of soft spiced bread, crunchy topping, and creamy glaze creates the perfect texture and flavor balance.

• Mix pumpkin pie spice with chai spice for a unique and intriguing flavor twist.
• Cut back on the sugar and add chopped nuts or sunflower seeds for a less sweet, more textured option.
• Try cranberries or raisins instead of chocolate chips for a fruity version of this seasonal bread.

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