Pumpkin Cream Cheese Bread

Today is the day…

The official last day of summer!

Summer 2016 was pretty good. It wasn’t TOO oppressively hot, I got plenty of rest, was able to spend time with family AND I started this blog.

Yeah… I think it was pretty good!

But… Now it’s time to welcome in my favorite part of the year… Autumn!!!

It’s going to feel like summer for the rest of the week, but starting the weekend the east coast will be getting our first 60 degree temps of the season, and we will all start thinking of fall festivals (one of which I am volunteering for this Saturday), Oktoberfest, apple picking and all kinds of cool weather activities.

So to celebrate the day, I have the perfect recipe!!

The very first pumpkin recipe on the blog!

Pumpkin Cream Cheese Bread!!

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This bread is incredibly tasty. Not too sweet, you can taste the warm spices coupled with the pumpkin with a ribbon of slightly sweetened cream cheese going through it.

It’s perfect for breakfast (can you tell I’m a breakfast/brunch girl) and pairs really well with your favorite cup of coffee (ummm, yeah, duh…I’m also a caffine addict).

I’m actually going to take this into my dance studio and let the kids and parents have it! It’s SO good I feel like I should share, and ya know, maybe not eat an entire loaf of pumpkin bread on my own.

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Pumpkin Cream Cheese Bread

Bread:

1 Stick Unsalted Butter

1/2 Cup Brown Sugar

1/2 Cup Granulated Sugar

1 1/4 Cup All Purpose Flour

1/2 Teaspoon Baking Soda

2 Teaspoons Cinnamon

2 Teaspoons Nutmeg

1/2 Teaspoon Ginger

1 Teaspoon Ground Cloves

1/2 Teaspoon Salt

1 Cup Pumpkin Puree

2 Large Eggs

1 Teaspoon Vanilla

 

Cream Cheese Filling:

8 oz Cream Cheese

2 Large Eggs

3 Tablespoons Sugar

1 Teaspoon Vanilla

 

Preheat oven to 350 degrees. Grease a loaf pan and set aside.

In a small bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves and salt. Set aside.

In another small bowl, whisk together the eggs and vanilla. Set aside.

In the bowl of a stand mixer, cream together the butter and sugars. Add the pumpkin and mix until combined.

Add the egg mixture and mix until combined.

Remove bowl from mixer and gently fold in the flour mixture.

In a medium bowl, cream together the cream cheese, sugar, eggs and vanilla. Set aside

Take 1/2 of the pumpkin mixture and spread into the prepared pan. Smooth out the top so that it’s as flat as possible.

Take the cream cheese mixture and spread on top of the pumpkin mixture. Make sure to spread it evenly and get all corners. If you can, try not to disturb the pumpkin underneath. You want to keep the layers as separate as possible.

Top with the remaining pumpkin mixture. Spread evenly and smooth the top.

Bake for 50 minutes to 60 minutes. Start checking the bread at around 45 minutes. Bake until the top is browned and a toothpick inserted comes out clean.

Cool for 20 minutes. Run a knife along the edge of pan and turn the bread out onto a cooling rack. Allow to cool completely.

 

 

 

 

 

 

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3 thoughts on “Pumpkin Cream Cheese Bread

  1. Oh man, that cream cheese, in that bread, looks so delicious. I love brunch and breakfast too, they’re the most fun meal of the day for me because it is still acceptable to eat sweet stuff haha. I’m loving this spin on classic pumpkin bread. I can’t look at the images for too long, it’s making me hungry, and it’s only 11:20am where I am.

    Would you by any chance be willing to share your recipe with our community of passionate foodies? We’re always on the lookout for fun, new and delicious recipes. Be sure to check us out right over here: https://www.facebook.com/groups/OnlyGoodEats

    Like

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