Pumpkin Streusel Bread With Cream Cheese Swirl

• FOR THE STREUSEL TOPPING:
• 1/4 cups Sugar
• 1/2 teaspoons Cinnamon
• 1 dash Salt
• 1/2 sticks Unsalted Butter, melted
• 3/4 cups All-purpose Flour
• FOR THE BREAD:
• 1 stick Unsalted Butter, melted
• 1-1/4 cup Sugar
• 1 whole Egg
• 1/2 cups Milk
• 1 teaspoon Vanilla
• 1 cup Pumpkin Puree (not Pumpkin Pie Filling!)
• 1-3/4 cup All-purpose Flour
• 1 teaspoon Baking Powder
• 1/2 teaspoons Baking Soda
• 1 teaspoon Cinnamon
• 1/2 teaspoons Pumpkin Pie Spice
• 1/2 teaspoons Salt
• FOR THE CHEESE SWIRL:
• 8 ounces, weight Cream Cheese
• 1/4 cups Sugar
• 1 whole Egg
• 1 teaspoon Vanilla

1. Preheat oven to 350 F.
2. To make the streusel topping, combine the sugar, salt and cinnamon in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.
3. To make the cream cheese layer, blend the swirl ingredients in a medium-sized bowl using a hand mixer, stand mixer (or you can do it in a food processor) until thoroughly combined and free of lumps. Set aside.
4. Make the bread batter by combining the butter, sugar, egg, milk, vanilla and pumpkin in a large bowl and mixing until thoroughly combined. In a separate bowl, mix together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt. Add the dry mixture to the wet mixture and stir just until combined.
5. Pour half of the bread batter into a greased loaf pan, add the cream cheese mixture and swirl it into the bread batter with a knife. Top with the remaining bread batter and sprinkle on the streusel topping. Bake in the preheated 350 F oven for approximately 1 hour or until a cake tester comes out clean.

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Taken from tastykitchen.com/recipes/desserts/pumpkin-streusel-bread-with-cream-cheese-swirl/ (may not work)