On my quick 36 hour turnaround at home between trips, I was craving fall. For one, the weather in Florida chilled quite nicely and actually reached cold. Actually I heard that all 50 states had reached 32 degrees or below during the country-wide cold front! So while we stoked a fire in the fireplace and let the warmth from it dance around our home, I did a little heating up in the kitchen as well, with pumpkin bread!
This recipe is absolutely delicious, and with all of the spice of pumpkin, cinnamon and nutmeg and the creamy yet tangy taste of cream cheese throughout, it was the perfect treat for the chill we warding off in the cosy confines of our home. Of course the bread is meant to be moist and dense, which it always is when cooking with pumpkin… although with the zealous hands of my kitchen helpers, things all got a little over-whipped, making for quite a tight and dense bread. It was still just a delish and flavorful. While the bake time felt like torture to those little wiggly bodies, the excitement with which they (ahem, by they I mean we) devoured it, every minute was worth it.
I’m so ready to get home and bake another loaf, with that layer of cream cheese baked into the pumpkin bread, it’s like having a ribbon of cheesecake in each bite… and my mouth is watering just typing this.
- 1 room temperature egg
- 1 cup pumpkin puree
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1/4 cup liquid coconut oil
- 1/4 cup cup sour cream
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground nutmeg
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 egg
- 4 ounces softened cream cheese (1/2 brick)
- 1/4 cup granulated sugar
- 3 tablespoons all-purpose flour
- Prep your loaf pan by spraying it with a baking spray and set aside.
- Preheat oven to 350F.
- In a large bowl, add the first ingredients, except the flour, baking powder, baking soda, and whisk to combine.
- Then add your flour, baking powder, baking soda, and stir gently until just combined. Make sure to not over mix the batter.
- Pour about two-thirds of the batter into your prepared loaf pan.
- In another bowl, add all the cream cheese filling ingredients and whisk to combine.
- Pour the cream cheese filling over the bread in your loaf pan and smooth the top lightly with a spoon or spatula.
- Add the rest of the bread batter to the top, smoothing it very lightly with a spatula as to not disturb cream cheese layer and pushing batter into corners and sides as necessary.
- Bake for 30 minutes and then add a tent of tin foil to the top of the loaf pan and bake for another 20 minutes. Bake until golden and cooked through (although the cream cheese layer will stay moist).
- Allow to cool in pan for 10 minutes before turning out on a wire rack to cool completely.
- Slice and serve!
What is your favorite pumpkin recipe for fall? I want to try so many more!