Some of my favorite things about fall are the delicious tastes and aromas that it brings with it. Honestly, I’m not sure that there is a mixture of cinnamon, nutmeg, and allspice that I don’t enjoy. They join together so perfectly and always create something that feels warm and cozy, just like autumn. One of my favorite desserts to bake as the days grow shorter and the air gets colder is this delicious pumpkin bread recipe I am sharing today. I shared it last November in the Morning Time Bundle, but it is worth sharing here again. I hope you enjoy it!
Pumpkin Bread Recipe
This recipe makes two loaves, one for you and one to share with a friend (if you wish). It is a perfect dessert to enjoy at any fall gathering or even package and give to others.
One of my favorite things about this recipe is that (except for canned pumpkin and cream cheese) most of the ingredients you probably already have on hand. Not only that, the instructions are simple; you only need to be careful to swirl (not stir) the cream cheese mixture into the top of the batter before baking.
Pumpkin Bread Recipe
- 3 Cups All Purpose Flour
- 1 1/2 Cups Sugar
- 1 Cup Brown Sugar (packed)
- 2 tsp Baking Soda
- 1 1/2 tsp Salt
- 1 tsp Cinnamon
- 1 tsp Nutmeg
- 1 Cup Oil
- 1 15 oz. Canned Pumpkin
- 2/3 Cup Water
- 8 oz. Cream Cheese (softened)
- 1/4 Cup Sugar
- 2 tsp Vanilla Extract
- 1 Egg Yolk
Preheat oven to 350ºF.
Prepare 2 loaf pans by greasing the bottom with butter, shortening, or nonstick cooking spray and flour.
In a large bowl, combine all the dry bread ingredients: flour, sugar, brown sugar, baking soda, salt, cinnamon, and nutmeg.
Add the wet ingredients to the dry: oil, pumpkin, and water.
Divide the mixture evenly among the two prepared loaf pans and set aside.
In a separate bowl, combine all the ingredients for the filling: cream cheese, sugar, vanilla extract, and egg yolk. Mix until smooth.
Equally, spoon dollops of the cream cheese mixture over the pumpkin batter. Use a skewer or toothpick to swirl the cream cheese mixture over the top of the pumpkin batter. Be careful not to stir it into the batter.
Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool for 10 minutes in the pans, then remove from the pans to cool completely.
If you like this recipe you may also like these:
If you are interested in pulling together a well-stocked pantry for the coming fall and winter months, you may enjoy this checklist:
If you make this recipe, I would love to know how it turned out! Be sure to tag me @fresh.wanderings.