Recipes

[Chi-town girl]

There's nothing better than a thick slice of a quick bread paired with a cup of coffee. It's the ideal breakfast, and it can also be a wonderful afternoon snack. And for fall? This pumpkin cream cheese bread is at the top of the list.

This pumpkin cream cheese bread comes together quickly. It's a simple mixture of wet and dry ingredients to form a tasty batter. Just be sure not to overmix after you've added your flour mixture. Overmixing any quick bread results in the gluten developing too much, ultimately giving you a tough, chewy bread.

Every bite of this pumpkin bread is full of flavor. However, if you love the fall flavors of cinnamon and nutmeg, I'd say you could certainly double the amount of those spices! Once the loaf has cooled, you're left with an incredibly moist pumpkin bread, of course, with the surprise of a cream cheese swirl when you cut it open. There's a smooth tanginess from the cream cheese swirl, making the flavor and texture of the bread that much more interesting.

And as a bonus, it has even more flavor the next morning! It's truly addictive and honestly difficult to stop at just one slice. I'll definitely be making this recipe all autumn long.

INGREDIENTS:

For the cream cheese filling:

• 4 ounces cream cheese, softened
• 3 tablespoons sugar
• 1 egg yolk
• ½ teaspoon pure vanilla extract

For the pumpkin bread:

• 1-¾ cups flour
• 1-½ cups sugar
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 cup canned pumpkin puree
• 8 tablespoons unsalted butter, melted
• 1 egg
• 1/3 cup whole milk
• 1 teaspoon pure vanilla extract

Directions

Step 1: Prepare the cream cheese filling

 Preheat the oven to 350°F. Prepare a 9-inch by 5-inch loaf pan with cooking spray.

In a mixing bowl, combine the cream cheese, sugar, egg yolk and vanilla. Mix with a hand mixer or in a stand mixer on medium speed until smooth. Set aside.

Step 2: Mix the dry ingredients

 In a separate bowl, add the flour, sugar, baking soda, cinnamon, nutmeg and salt. Whisk to combine and set aside.

Step 3: Mix the wet ingredients

In a mixing bowl, add the pumpkin, melted butter, egg, milk and vanilla. Mix on low speed until smooth. Gradually add in the dry ingredients mixture, mixing slowly until just combined. Mix for 30 seconds on medium-high speed.

Step 4: Layer the batter and filling

Scoop one-third of the pumpkin batter into the prepared loaf pan. Spread half of the cream cheese filling over top with a spatula. Add another third of the pumpkin batter. Spread the rest of the cream cheese filling over top, and then drop spoonfuls of the remaining pumpkin batter over top. Use a knife to cut through the batter to create a swirl on top.

Step 5: Time to bake

Place the prepared loaf pan in the oven. Bake the pumpkin bread for 1 hour and 10 minutes. Insert a toothpick to be sure it comes out clean!. Once fully baked, remove the pumpkin bread from the oven and allow it to cool for 20 minutes in the pan before transferring the loaf to a cooling rack. Then cool for one hour before serving

[Natureluvr]

Yum! I’m trying this weekend!

[deepwaterdotter]

I like to spread Maple-Cinnamon Cream Cheese Spread from a very old Cook's Country magazine on my pumpkin bread .  I mix a block of softened cream cheese with 2 tbsp maple syrup, 1 tbsp brown sugar, and 1/2 tsp cinnamon.

[weezer111]

LOOKS DELICIOUS CHI!!!!

ANOTHER RECIPE I NEED TO MAKE!!

STARTING MY ITALIAN COOKIES IN A LITTLE BIT!

[SandySparkles]

This seems perfect for this time of year! We had our first snow of the season yesterday, and I would LOVE to have baked this. Paired with a cup of cinnamon spice tea, this would be heavenly.😊

All we need is LOVE💖

[homedecor1]

@Chi-town girl 

Thank you I'm going to do this recipe for lady's lunch I'm hosting this week.  I'm going to do in 11x7 or bundt pan vs loaf pan.

(I'll see how much batter it makes).

homedecor1

ps: and ty for always posting yummy recipes🙂

[Flatbush]

This looks like a winner.Going to make it.

THANKS.

[Chi-town girl]

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@Natureluvr wrote:
Yum! I’m trying this weekend!

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@Natureluvr - please post a review! I'm going to make it in the next 2 weeks.

Do you think it would still be good if frozen? I freeze banana and zucchini bread which is really nice to have on hand

[Chi-town girl]

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@deepwaterdotter wrote:

I like to spread Maple-Cinnamon Cream Cheese Spread from a very old Cook's Country magazine on my pumpkin bread .  I mix a block of softened cream cheese with 2 tbsp maple syrup, 1 tbsp brown sugar, and 1/2 tsp cinnamon.

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@deepwaterdotter - this sounds AMAZING! Thank you 😊 

[Chi-town girl]

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@weezer111 wrote:

LOOKS DELICIOUS CHI!!!!

ANOTHER RECIPE I NEED TO MAKE!!

STARTING MY ITALIAN COOKIES IN A LITTLE BIT!

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@weezer111 - yes, me too! I hope your cookies are DELICIOUS 😋