Friday, September 14, 2012

Pumpkin Cream Cheese Bread

This bread is delicious and addicting. It's moist, sweet, crunchy and indulgent. Luckily, this recipe makes 2 loaves. Unlucky for me, they're both gone :(

(And no I didn't eat them both myself!)

This bread also reminds me of a certain coffee chain, that sells a shmumpkin shmice latte, and the pumpkin cream cheese muffins they have... You feel me!?

Would you believe me if I told you I made this at 3 am?

Better yet, would you believe me if I told you I found a bloody hand-print on my wall?

Well, please believe both because they are BOTH true. Some real C.S.I. stuff going on in my household. Hence the reason I'm up at 3 am (because, psycho paths cant kill you if you are baking delicious bread!).

The hand print is still on my wall because if there is an ax-murderer in my home, I need evidence (you know, if they can't locate my body or something).

So if this is my last blog post, just promise me you will at least remember me by this recipe...

For the Filling:
1 (8-ounce) package cream cheese, softened
1/2 cup sugar
1 Tablespoon flour
1 large egg
1/2 teaspoon vanilla

For the Bread:
1 2/3 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1 1/4 cups pumpkin puree
1/2 cup vegetable oil
2 large eggs
1 1/2 cups sugar
1 cup chopped walnuts

Preheat your oven to 325 degrees. Line two 8x4" loaf pans with parchment paper or aluminum foil and spray with cooking spray.
In a medium bowl combine the cream cheese, sugar, flour, egg and vanilla; beat until smooth and creamy. Set aside.
In the bowl of your stand mixer, blend the flour, baking soda, salt, cinnamon and pumpkin pie spice. Mix on low for a few seconds to combine. Add in the pumpkin puree, oil, eggs and sugar. Mix just until combined. Add in the walnuts and fold by hand.
Pour a quarter of the pumpkin batter into each prepared loaf pan. Spoon on (half into each pan) the cream cheese mixture and then pour on the remaining pumpkin batter, splitting between both pans. Do not worry if you do not have enough pumpkin batter to completely cover the cream cheese. Using a knife or chopstick, stick straight into the top two layers (pumpkin and cream cheese) and swirl to create a marbling effect. This gives the cream cheese filling a nice swirl effect when it bakes.

Bake loaves in the preheated oven for 55-60 minutes or until a toothpick inserted in the middle comes out clean. Cool bread in the pans for 20 minutes then remove to a wire rack to finish cooling.

Best enjoyed slightly warm with a cup of coffee.

Have a wonderful weekend everyone, tomorrow the fam and I are headed to Apple Hill!


  1. I hope that everything's okay with your wall. On the upside the bread looks amazing!

    I would love it if you would link it to the Fall into the Holidays hop!

    Katie @ Horrific Knits

  2. This looks like it would make me gain 10lbs and I love it! We'd love for you to link this up at our party!

  3. Wow- that looks so good!

    I'd love it if you would link this (and a couple other recipes if you'd like) up to Wonderful Food Wednesday at: I hope you can stop by.

    Jessica @ At Home Take 2

  4. Yummy! Pinned the recipe for later! Your newest follower from

  5. Thanks Julia! You were my 100th follower so I greatly appreciate it! :)

  6. I see no sugar in this recipe, did u forget to add it?

  7. Silly me, yes I did! Thank you for bringing that to my attention, I just updated it :)