Breads · Breakfast · Fall (Halloween & Thanksgiving)

Pumpkin Spice Cream Cheese Bread

Pumpkin, pumpkin, pumpkin….

One of my all time favorite ingredients, and for so many reasons.

I love the smell of the cinnamon and cloves that are inevitably added to any pumpkin baked good as it bakes away in my oven.  I love the rich, orange color, the moist texture that it gives, and I love what it represents…

My favorite season. 🙂

When I saw this recipe, I knew I was going to be trying it.  I just couldn’t hold out until September, so I made it today.

This is an absolutely delicious pumpkin bread, and when you top any kind of pumpkin bread with a cream cheese, cheesecake like topping, well, you can only improve upon it.

Yum, yum, yum….

Enjoy this one, it is definitely a keeper.

Recipe adapted from An Edible Mosaic
Yields 3 mini loaves or two small regular loaves
For the Cheese Batter:
8 oz cream cheese, room temperature
1 large egg, room temperature, lightly beaten
1/2 cup powdered sugar
1/2 teaspoon pure vanilla extract

For the Pumpkin Spice Batter:
3/4 cup brown sugar, lightly packed
2 large eggs
3/4 cup pumpkin puree
2 tablespoons vegetable oil
1 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/8 teaspoon ground cloves

Grease two regular loaf pans or three mini loaf pans.  Preheat oven to 325°

For the Cheese Batter: Use a handheld electric mixer to beat together all ingredients until smooth and creamy.

For the Pumpkin Spice Batter:  In a medium bowl, whisk together the brown sugar and eggs until light and fluffy, then stir in the pumpkin, canola oil, and vanilla. In a separate bowl, whisk or sift together the flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and cloves. Gradually stir the dry ingredients into the wet, being careful not to over-mix. Divide the pumpkin batter between the loaf pans, then pour the cheese batter on top.

Bake until golden around the edges, about 35 to 40 minutes, or until a toothpick inserted inside comes out clean or with just a couple crumbs. Cool 10 minutes in the pans, then remove from the pans and transfer to a wire rack to finish cooling.


3 thoughts on “Pumpkin Spice Cream Cheese Bread

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