Description
Pumpkin Cream Cheese Crumb Cake — soft pumpkin base, warm cinnamon swirl, and bakery‑style aroma. Quick, cozy, and perfect with coffee.
Ingredients
FOR THE PUMPKIN BREAD BATTER
2 cups all-purpose flour (or 1:1 gluten-free blend)
1 cup granulated sugar
1 tbsp baking powder
1 tsp ground cinnamon
1/2 tsp fine salt
1/4 tsp ground nutmeg
1 cup pumpkin puree (drain if homemade)
1/2 cup milk (or dairy-free milk)
1/3 cup vegetable oil
2 large eggs
1 tsp vanilla extract
FOR THE CINNAMON SWIRL
1/4 cup unsalted butter, melted (or dairy-free margarine)
1/4 cup granulated sugar
1 tbsp ground cinnamon
OPTIONAL VANILLA GLAZE
1 cup powdered sugar
2 tbsp milk (or dairy-free milk)
1/2 tsp vanilla extract
OPTIONAL CREAM CHEESE FILLING
4 oz cream cheese, softened
3 tbsp granulated sugar
1/2 tsp vanilla extract
Instructions
1. Preheat oven to 350°F (175°C). Grease or line mini loaf pans.
2. Whisk flour, sugar, baking powder, cinnamon, salt, and nutmeg in a large bowl.
3. Whisk pumpkin, milk, oil, eggs, and vanilla in another bowl until smooth.
4. Fold wet into dry until just combined; don’t overmix.
5. Stir together melted butter, sugar, and cinnamon for the swirl.
6. Fill pans halfway with batter; add half the swirl; top with remaining batter; finish with swirl.
7. Gently marble with a knife.
8. Bake 18–20 minutes until a toothpick comes out clean.
9. Cool 5 minutes in pan; move to a rack.
10. (OPTIONAL) Beat cream cheese, sugar, and vanilla; add between batter layers before swirling.
11. (OPTIONAL) Whisk glaze; drizzle over cooled loaves.
Notes
Storage: Airtight at room temp 3 days; refrigerate 5 days; freeze 1 month.
Gluten‑free: Use a 1:1 GF blend.
Dairy‑free: Use almond/oat/coconut milk and dairy‑free margarine.
Swirl tip: Keep most of the swirl in the top third for a defined ribbon.
Nutrition
- Serving Size: 1 mini loaf
- Calories: 270
- Sugar: 23
- Sodium: 210
- Fat: 12
- Saturated Fat: 3.5
- Unsaturated Fat: 8.5
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 1
- Protein: 4
- Cholesterol: 32