Pumpkin Bread Cream Glaze

My favorite fall indulgence is this soft pumpkin loaf with a tangy cream cheese topping. It's got a crunchy topping that makes every mouthful something special.

• Crumble Topping All-Purpose Flour: 1/2 cup (63g), makes the base of your crunchy layer.
• Crumble Topping Light Brown Sugar: 1/4 cup (60ml), gives sweetness to your crumble.
• Crumble Topping Granulated Sugar: 3 tablespoons (37.5g), adds extra sweet notes.
• Crumble Topping Pumpkin Spice: 1/2 teaspoon, brings warmth to your crumble.
• Crumble Topping Unsalted Butter: 4 tablespoons (56g), softened and worked into the mix.
• Bread All-Purpose Flour: 1 1/2 cups (191g), gives your bread its structure.
• Cornstarch: 1 tablespoon, makes your loaf softer.
• Baking Soda: 1 teaspoon, lets your bread puff up.
• Baking Powder: 1/2 teaspoon, adds extra fluffiness.
• Salt: 1/2 teaspoon, brings out all the tastes.
• Pumpkin Spice: 1 teaspoon, adds that autumn feeling.
• Cinnamon: 1 teaspoon, gives a bit of warmth.
• Eggs: 3 large, room temperature, holds everything together.
• White Sugar: 3/4 cup (150g), for sweetness.
• Brown Sugar: 3/4 cup (165g), adds moisture and caramel notes.
• Pumpkin Puree: 15 oz (1 2/3 cup), the star flavor.
• Vegetable Oil: 1/2 cup (120ml), keeps everything juicy.
• Vanilla Extract: 1 tablespoon, rounds out the flavors.
• Chocolate Chips: 1/2 cup (75g), for little pockets of melty goodness.
• Glaze Cream Cheese: 2 tablespoons (30g), softened for smooth mixing.
• Glaze Unsalted Butter: 2 tablespoons (28g), softened for blending.
• Powdered Sugar: 1/4 cup, thickens and sweetens your drizzle.
• Milk: 1 tablespoon, thins out your topping.
• Glaze Vanilla Extract: 1/2 teaspoon, boosts the flavor.

Step 1:

Get your oven hot at 350°F (177°C). Butter a 9×5-inch loaf pan, put parchment paper in, then butter the paper too.

Step 2:

Mix flour, granulated sugar, and brown sugar in a small bowl for your crumble. Use a fork to work in soft butter until you get little clumps. Pop it in the fridge while you work on the rest.

Step 3:

Stir together flour, cornstarch, baking soda, baking powder, salt, pumpkin spice, and cinnamon in another bowl. Put it aside.

Step 4:

In a big bowl, beat your eggs, white sugar, and brown sugar with a mixer for about 2 minutes until it looks lighter and fluffy.

Step 5:

Dump in your pumpkin puree, oil, and vanilla extract. Mix until it's all smooth.

Step 6:

Slowly add the dry stuff to your wet mix on low speed just until combined. Fold in chocolate chips with a spatula.

Step 7:

Pour your batter in the pan and sprinkle the crumble evenly on top.

Step 8:

Bake for 60-70 minutes. Check at 50 minutes by poking the middle with a toothpick. If the top's getting too brown, cover with foil.

Step 9:

Let it cool in the pan for 20-30 minutes before moving to a rack to finish cooling.

Step 10:

For the glaze, beat the soft cream cheese and butter together. Slowly mix in powdered sugar, milk, and vanilla until smooth. Add more sugar or milk to get the thickness you want.

Step 11:

Pour your glaze over the cool bread with a spoon or piping bag. Cut and enjoy!

• Enjoy this bread warm or cool with the tangy topping drizzled on.
• It tastes amazing with hot coffee or tea for a cozy snack.
• Keep unglazed bread on the counter for up to 3 days, or glazed bread in the fridge for 4-5 days.
• To save for later, cut into slices, wrap each in plastic, and stick in a freezer bag for up to 2 months. Warm frozen slices in a 350°F oven for 10-15 minutes or thaw overnight in the fridge.

• Cover with foil during baking if the top starts getting too dark.
• Try adding some chopped walnuts or pecans to the crumble for extra crunch.

Pro Chef Suggestions

• Martha Stewart likes adding a pinch of nutmeg to the mix for more depth.
• Ina Garten says to use the best vanilla you can find for both bread and glaze.

• The combo of moist bread, tangy cream cheese, and crunchy top creates a perfect bite every time.
• It's super simple to put together and great for sharing or keeping all to yourself.
• You can change it up however you want with different mix-ins.

• Try swapping chocolate chips for dried cranberries or raisins for a different taste.
• Cut back on sugar and add nuts or seeds for something less sweet.
• Mix pumpkin pie spice with chai spices for a fun flavor twist.

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