(Not So Basic) Pumpkin Spice Latte Bread with Coffee Cream Cheese Filling and Coffee Crumb Topping
This not so basic pumpkin spice latte bread is a cross between a classic pumpkin bread and a coffee cake. It features as a cream cheese filling packed with coffee flavor and a coffee flavored crumb topping and uses a bit of rye flour in the mix to give it a more complex flavor. If you don’t have rye flour available, just substitute an equal amount of regular all-purpose flour but the rye flour really works well with the pumpkin. You can use whatever brand of pumpkin spice blend you like or you can make your own! Make sure to bring the cream cheese to room temperature before making the filling, otherwise it will take forever to blend all the cream cheese filling ingredients together.
Preheat the oven to 350°F. Spray a standard 9 x 5 bread pan with cooking oil, then line the sides and bottom with parchment paper, leaving an inch or two overhanging the edges. Place the pan on a rimmed baking sheet to catch any stray crumbs or batter and to make removing the pan from the oven easier.
Make the crumb topping by placing the flour, both sugars, instant coffee, pumpkin pie spice and salt in medium-sized bowl. Stir with a fork until ingredients are blended, then drizzle the melted butter over the ingredients, tossing with the fork, until lumpy crumbs start to form and the dry ingredients have absorbed all the liquid. Place in the refrigerator while you make the rest of the ingredients.
Make the cream cheese filling by placing all the ingredients in the bowl of a stand mixer fitted with a paddle attachment. Beat the ingredients on medium low speed until the instant coffee is dissolved and the filling is smooth, about 3 to 5 minutes. It might take longer if your cream cheese is cold.
Make the bread batter by placing both flours, baking soda, baking powder, salt and pumpkin pie spice in a large bowl. Using a balloon whisk, stir the dry ingredients together vigorously until uniform in color.
In a different bowl, place the pumpkin, both sugars, eggs, oil, melted butter, coffee, and vanilla extract and stir together with the same whisk.
Pour the wet ingredients into the dry ingredients and fold together with a spatula until the dry ingredients are absorbed.
Assemble the bread by spreading half the bread batter on the bottom of the lined pan. Pour the cream cheese filling on top of the bread batter.
Carefully pour the remaining bread batter on top of cream cheese filling and spread it over the cream cheese filling.
Take the crumb topping out of the refrigerator and sprinkle it over the top of the bread batter, breaking up any really large chunks by hand. Bake in the oven 70 to 80 minutes or until a toothpick or skewer inserted into the middle of the bread comes out with crumbs sticking to it. Let cool on a wire rack in the pan for 1 hour or until room temperature. Remove from pan by grabbing the edges of the overhanging parchment paper and lifting up.