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- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ cup unsalted butter, softened - ¾ cup brown sugar, packed - ½ cup granulated sugar - 2 large eggs - 1 cup canned pumpkin puree - 1 teaspoon vanilla extract - 1 ½ cups cream cheese, softened - ¼ cup powdered sugar - ½ cup all-purpose flour - ½ cup rolled oats - ½ cup brown sugar, packed - ¼ cup unsalted butter, melted - ½ teaspoon ground cinnamon - ¼ teaspoon salt I love gathering my ingredients before I start baking. It makes the process smoother. The dry ingredients are key to the loaf's structure. The flour, baking powder, and baking soda help it rise. The spices add warmth and flavor. The wet ingredients create the base of the loaf. Creaming the butter and sugars is crucial. It makes the batter fluffy. Then, adding pumpkin gives it that classic flavor and moisture. Don’t forget the cream cheese. It adds richness and a lovely creamy layer. The streusel topping is the best part. It gives a nice crunch on top. The oats and brown sugar blend together perfectly. I always use melted butter for a crumbly texture. This mix adds sweetness and spice that complements the pumpkin. With these ingredients, you can create a delightful treat. Each bite is a mix of flavors and textures. Enjoy the process, and let your kitchen fill with wonderful scents! - Preheat oven to 350°F (175°C). - Grease or line a 9x5 inch loaf pan with parchment paper. This makes it easy to remove. - In a medium bowl, combine 1 ½ cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, and ½ teaspoon ground nutmeg. - Whisk these together until well mixed. Set this bowl aside for later. - In a large bowl, cream together ½ cup softened butter, ¾ cup brown sugar, and ½ cup granulated sugar. Beat until light and fluffy for about 3-4 minutes. - Add 2 large eggs, one at a time, mixing well after each addition. Then, blend in 1 cup canned pumpkin puree and 1 teaspoon vanilla extract until it is all smooth. - Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix. - In another bowl, beat 1 ½ cups softened cream cheese with ¼ cup powdered sugar. Mix until smooth and creamy. - Spread half of the pumpkin batter into the prepared loaf pan. - Spoon the cream cheese mixture on top and gently spread it out. - Then, add the rest of the pumpkin batter on top. - In a separate bowl, mix ½ cup flour, ½ cup rolled oats, ½ cup brown sugar, ¼ cup melted butter, ½ teaspoon ground cinnamon, and ¼ teaspoon salt. - Mix until crumbly, then sprinkle this topping evenly over the pumpkin batter. - Bake the loaf for 55-60 minutes. - Check doneness by inserting a toothpick into the center. It should come out clean. - If the streusel starts to brown too much, cover it with aluminum foil halfway through baking. - Once done, let the loaf cool in the pan for about 15 minutes before moving it to a wire rack. To make the best Pumpkin Pecan Streusel Cheesecake Loaf, start by creaming the butter and sugars well. This step adds air and helps create a fluffy texture. Mix them for about three to four minutes until light and creamy. Then, be careful not to overmix the batter after adding dry ingredients. Overmixing can make the loaf dense. Just mix until you see no dry flour. If you have leftovers, keep them fresh for later. Wrap the loaf in plastic wrap or place it in an airtight container. This will help it stay moist and tasty. You can store it at room temperature for a few days. If you need to keep it longer, put it in the fridge. When it's time to serve, make your loaf look extra special. A light dusting of powdered sugar adds a sweet touch. You can also place whole pecans on top for a nice crunch and a pretty look. Slice the loaf and arrange it on a rustic wooden board for a delightful presentation. {{image_2}} You can switch up the nuts in this recipe. If you want to try something new, use walnuts or almonds instead of pecans. Both will add a different flavor and texture. Walnuts give a rich taste, while almonds bring a light crunch. Just chop them up the same way as you would the pecans. You can also toast them lightly for a more intense flavor. Want to make your loaf even better? Consider adding chocolate chips or dried fruits. Chocolate chips bring sweetness and richness. You can use dark, milk, or even white chocolate. Dried fruits, like cranberries or raisins, offer a chewy texture and a burst of flavor. Mix in about a half cup of either option into your batter for a delightful twist. If you need a gluten-free option, you can substitute the all-purpose flour. Try using almond flour or a gluten-free blend. These blends usually have a mix of flours and starches. They work well in baking. Just make sure to check the package for the right measurement. The loaf will still be moist and delicious! You can store Pumpkin Pecan Streusel Cheesecake Loaf in two ways. If you plan to eat it soon, keep it at room temperature. Wrap the loaf in plastic wrap or place it in an airtight container. This keeps it fresh for about three days. If you want it to last longer, place it in the fridge. In the refrigerator, the loaf stays good for up to one week. Just make sure to wrap it well to avoid drying out. Freezing is a great way to keep this loaf for later. First, let it cool completely. Then, wrap it tightly in plastic wrap. After that, place the wrapped loaf in a freezer bag or an airtight container. This prevents freezer burn. The loaf can stay in the freezer for up to three months. When you’re ready to enjoy it, move the loaf to the fridge for a night to thaw. You can also let it sit at room temperature for a few hours if you're in a hurry. The freshness of your Pumpkin Pecan Streusel Cheesecake Loaf depends on how you store it. At room temperature, it lasts about three days. In the fridge, it can stay fresh for a week. If you freeze it, you’ll enjoy it for about three months. Always check for any signs of spoilage, like mold or off smells, before eating. Keeping it well-wrapped helps maintain its taste and texture. Yes, you can use fresh pumpkin! First, pick a sugar pumpkin. These are sweeter and creamier than regular pumpkins. Cut it in half and scoop out the seeds. Then, roast the halves at 350°F (175°C) for about 45 minutes. Once soft, let it cool, scoop out the flesh, and blend it until smooth. This fresh pumpkin adds a great taste to your Pumpkin Pecan Streusel Cheesecake Loaf. If you need a cream cheese substitute, try ricotta or cottage cheese. You can blend these until they are smooth. Another option is using Greek yogurt. It gives you a nice flavor with a bit of tang. Silken tofu also works well for a dairy-free option. Just blend it to get a creamy texture. To check if the loaf is done, insert a toothpick into the center. If it comes out clean or with just a few crumbs, the loaf is ready. You can also look for a golden-brown color on top. If the streusel gets too dark, cover it lightly with foil. Yes, you can make this loaf ahead of time! Bake and cool it, then wrap it tightly in plastic wrap. Store it in the fridge for up to four days. For longer storage, freeze it. Just be sure to wrap it well. Thaw overnight in the fridge before serving. This recipe combines simple ingredients to make a delicious pumpkin cheesecake loaf. We covered how to mix dry and wet ingredients, layer them, and bake to perfection. You learned tips for storing and serving, plus ways to customize your loaf. Baking is fun and creative. Take these ideas and make your loaf personal. Enjoy every bite of your tasty creation. You’ll impress friends, family, or just yourself! Happy baking!

Pumpkin Pecan Streusel Cheesecake Loaf

Indulge in the flavors of fall with this Pumpkin Pecan Streusel Cheesecake Loaf! This delightful recipe combines the rich taste of pumpkin with creamy cheesecake and a crunchy pecan streusel topping. Perfect for any occasion, it's easy to make and will impress your guests. Get ready to fill your kitchen with the sweet aroma of autumn baking. Click to explore the full recipe and start creating your own delicious loaf today!
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Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ cup unsalted butter, softened

¾ cup brown sugar, packed

½ cup granulated sugar

2 large eggs

1 cup canned pumpkin puree

1 teaspoon vanilla extract

1 ½ cups cream cheese, softened

¼ cup powdered sugar

1 cup pecans, chopped

Streusel Topping:

½ cup all-purpose flour

½ cup rolled oats

½ cup brown sugar, packed

¼ cup unsalted butter, melted

½ teaspoon ground cinnamon

¼ teaspoon salt

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or line it with parchment paper for easy removal.

    In a medium bowl, combine the flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Whisk together and set aside.

      In a large mixing bowl, cream the softened butter with brown sugar and granulated sugar until light and fluffy, about 3-4 minutes.

        Add the eggs, one at a time, mixing well after each addition. Then, mix in the pumpkin puree and vanilla extract until thoroughly combined.

          Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.

            In another bowl, beat the softened cream cheese with powdered sugar until smooth and creamy.

              Spread half of the pumpkin batter into the prepared loaf pan. Spoon cream cheese mixture on top and gently spread it out. Then, top with the remaining pumpkin batter.

                In a separate bowl, combine ingredients for the streusel topping: flour, rolled oats, brown sugar, melted butter, ground cinnamon, and salt. Mix until crumbly.

                  Evenly sprinkle the streusel topping over the pumpkin batter in the loaf pan.

                    Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean. If the streusel starts to brown too much, tent it with aluminum foil halfway through baking.

                      Once done, remove from the oven and let it cool in the pan for about 15 minutes before transferring to a wire rack to cool completely.

                        Prep Time: 20 minutes | Total Time: 1 hour 20 minutes | Servings: 8-10 slices

                          - Presentation Tips: Slice the loaf and serve it on a rustic wooden board. Garnish with a sprinkle of powdered sugar and a few whole pecans for an inviting touch.