Cream Cheese Topped Pumpkin Bread

I am hoping that this Cream Cheese Topped Pumpkin Bread will work its magic by welcoming the 1st day of Autumn AND perhaps, welcoming in some cooler temperatures to our area while its at it. One can hope, right?

Cream Cheese Topped Pumpkin Bread

I won’t be the first, nor the last person breaking out the pumpkin recipe dance today but I did wait patiently until this moment. This moment of declared seasonal change. Even though, it’s still 90+ degrees down here in the blazing South. Regardless of sweating while enjoying, we still like our pumpkin spice lattes, pumpkin pies, pumpkin cookies, and pumpkin bread for breakfast at the sight of the first leaf dropping to the ground.

Cream Cheese Topped Pumpkin Bread

I’m going to update this recipe in the next few weeks using pumpkin puree filling from an actual pumpkin. I grabbed the canned pumpkin and thought my husband was going to have a mild heart attack. Pumpkin in a can is NOT pumpkin, Aimee! Who knew he would be dismayed so much by canned anything? I mean, I grabbed the organic.

No bueno.

I think it’s because we’ve been partially doing a paleo-ish diet and I’ve been ridding the house of processed foods. I’ve never cooked a pumpkin, so it’ll take a bit of research and for a quick fix for today’s Cream Cheese Topped Pumpkin Bread, I went the semi-homemade route with a promise of expanding my pumpkin puree repertoire and bringing you a truly from scratch version soon.

Cream Cheese Topped Pumpkin Bread

Cream Cheese Topped Pumpkin Bread

Yield: 1 loaf
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

An indulgent and delicious combination of pumpkin spice and cream cheese come together in this Fall favorite.

Ingredients

  • 1 1/2 cups sugar
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons salt
  • 1/2 teaspoon baking powder
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1 1/2 teaspoon pumpkin spice (see post for Homemade!)
  • 1 cup pumpkin puree
  • 1/2 cup pecans, chopped
  • Cream Cheese Topping:
  • 4-ounce cream cheese (1/2 of an 8-ounce package)
  • 2 tablespoons butter
  • 1 teaspoon vanilla
  • 1 1/2 cups powdered sugar
  • dash of salt
  • 1/2 cup pecans, chopped

Instructions

    Preheat oven to 350 degrees.
    Cream together sugar and oil in large bowl. Add eggs one at a time, beating after each addition. Add the vanilla. In a separate bowl, sift together the dry ingredients. Add the dry ingredients alternately with 2-3 tablespoons of water. Add the pumpkin. Fold in the pecans.
    Pour into a well-greased and floured loaf pan.
    ** Note: I had a bit much pumpkin batter and filled 1 9x5x3 loaf pan and one mini loaf pan. You could use all your batter in your loaf pan for a really domed bread, or spread the love with a smaller version.
    Bake for 1 hour or until the bread has set and the center tests done. Remove from pan while still a bit warm.


    Cream Cheese Topping:
    Cream the butter and cream cheese. Add the vanilla. Add the powdered sugar (sifted) and salt. Frost the cooled bread with an off-set spatula. Add the chopped pecans by hand to the cream cheese topped bread.

 

 This bread is amazingly moist and you could get away without the cream cheese topping, but I feel like if it’s your way of welcoming in the new season, then just today, go ahead and treat yourself to the frosting. Make it again later without it and pat yourself on the back for being healthy. Meanwhile, I’ll be refraining from icing the sides of my pumpkin bread and calling THAT being health conscience.

Cream Cheese Topped Pumpkin Bread

And don’t skip the nuts, okay. Unless you have an allergy, go ahead and add some chopped pecans or walnuts to this bread. The nutty flavor goes really well with the pumpkin, and the bit of crunch balances out the creaminess of the frosting and the super moist pumpkin.

Oh, and you’ll be using this recipe for homemade pumpkin pie spice. If you don’t want to bother with making your own (I highly recommend because you can use it in a multitude of recipes), just make sure you grab some Pumpkin Pie spice at the store.

Now, if you don’t mind I’m going to go grab a bite of the Pumpkin Bread and go decorate my front porch.

It’s time, y’all. It’s FINALLY Fall, whether it feels like it or not.

Bring on the pumpkins. All the pumpkins!

2 Comments

    1. OMG, you’re right! I’ve updated the instructions. It’s like most traditional breads, bake at 350 degrees. So sorry about that!

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