Ingredients:

  • 1.75 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 tbsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground cloves
  • 0.5 cup unsalted butter, melted and cooled
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1 tsp vanilla extract
  • 8 oz cream cheese, softened
  • 0.25 cup granulated sugar
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 1 tsp lemon zest
  • 0.5 cup all-purpose flour
  • 0.33 cup brown sugar, packed
  • 3 tbsp cold unsalted butter, cubed
  • 0.5 tsp ground cinnamon

Instructions:

  1. Preheat the oven to 350°F (175°C) and grease a 9x5 inch loaf pan or line it with parchment paper.
  2. Whisk together the flour, baking soda, salt, cinnamon, ginger, and cloves in a medium bowl.
  3. In a large bowl, beat the melted butter and sugar until smooth. Add the eggs one at a time, followed by the pumpkin puree and vanilla, mixing until the batter is uniform.
  4. Gently fold the dry ingredients into the wet batter using a spatula until no flour streaks remain.
  5. In a separate bowl, beat the softened cream cheese and sugar until velvety and smooth. Mix in the egg yolk, vanilla extract, and lemon zest.
  6. Pour approximately half of the pumpkin batter into the prepared loaf pan. Spoon the cream cheese mixture over the batter and swirl gently with a knife. Top with the remaining pumpkin batter.
  7. Prepare the streusel by mixing flour, brown sugar, cubed cold butter, and cinnamon until crumbly. Sprinkle evenly over the top of the loaf.
  8. Bake for 55 minutes or until a toothpick inserted into the center comes out clean. Let cool before slicing.