Whole Wheat Pumpkin Bread and a Cream Cheese Streusel

I love cream cheese! I could eat it in a car, on a train, in a plane – cream cheese and ham. I will eat it anywhere, any style, today today today, without delay delay delay! OK, that’s enough of the Dr. Seuss flashback. But really, I love cream cheese, and it’s even better when you add sugar to it. 

Anyway, what do you do when you buy a Costco amount of canned pumpkin? Make pumpkin bread of course! I found this recipe from Joy of Baking, one of my favorite sites for inspiration and recipes. I changed it up a little to whole wheat and added some cinnamon chips.

Here is the recipe:

Whole Wheat Pumpkin Bread with Cream Cheese Streusel

Yield:  two 9×5 inch loaf pans


 Pumpkin Bread

  • 2 cups whole wheat flour
  • 1 ½ cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp kosher salt
  • 1 ½ tsp cinnamon
  • ¼ tsp ginger
  • 1/8 tsp cloves
  • 1/8 tsp nutmeg
  • ½ cup chocolate chips
  • 1/3 cup cinnamon chips
  • 4 eggs
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1 cup butter, melted
  • One 15 oz can pumpkin
  • ½ cup water
  • 1 tsp vanilla extract

Cream Cheese Streusel

  • One 8 oz package cream cheese
  • 1/3 cup granulated sugar
  • 1 egg


  1. Make the cream cheese streusel. Beat cream cheese and sugar until well mixed. Beat in egg until incorporated. Set aside.
  2. Preheat oven to 350 degrees F. Grease and flour two 9x5x3 inch loaf pans.
  3. Make the pumpkin bread. Whisk together the flours, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Add in the chocolate chips and cinnamon chips.
  4. In a separate bowl, whisk the eggs. Add and whisk in the sugars and melted butter. The butter should not be hot.
  5. Whisk in the pumpkin, water, and vanilla into the wet mixture.
  6. Combine the wet and dry ingredients and mix until just combined. Do not overmix or else your bread will be rubbery!
  7. Split the batter in half. Pour one half into the loaf pan. Spread cream cheese streusel on top. Pour the other half of the pumpkin batter on top.
  8. Bake for about 55-65 minutes until bread is firm to the touch.

Click to Print Whole Wheat Pumpkin Bread with a Cream Cheese Streusel


Instead of using two 9 inch loaf pans, I used one 9 inch pan and four mini loaf pans. This is how the mini loaf turned out.

The minis were good, but for this recipe and to get the max out of the cream cheese filling, the big loaf was the best!


And it’s such an easy bread to carry around I really could eat it in the car.



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