Pumpkin Bread with Cinnamon Cream Cheese Spread - enjoy a soft and delicious pumpkin bread with a cinnamon cream cheese spread on chilly fall days.
Happy Labor Day! Let's make pumpkin bread!
I know, I know. It's technicaly still summer but I am sooooo ready for fall! I want apple cakes, banana muffins and pumpkin bread! Cinnamon and cloves spreading their scent through the house!! Actually enjoying the hot cup of coffee on a chilly morning!!!
Can you tell I am ready for fall? 🙂
Last week the internet has been divided into two fronts: it's-still-summer-bring-on-the-ice-cream front and we-are-done-with-summer-bring-on-the-pumpkin front. While we enjoyed summer treats and dishes here, I have to say I am ready for fall! I am a baker and this hot summer has been keeping my oven under a lock. I am looking forward to chilly weather, sweaters, boots, scarves. I'm ready for my Hubby's chili (the best in the whole world!), quick breads, muffins, coffee cakes and homemade hot lattes.
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I love this bread as much as my recent Whole Wheat Banana Bread. It's as easy to make and fantastic with a cup of hot coffee.
If you saw my Pumpkin Cake from last week, you may recognize this spread. I love the frosting on the cake so much that I made it again and used it as a spread on this fabulous bread. Good decision indeed!
Pumpkin bread cinnamon cream cheese
Ingredients
!for the bread:
- 2 cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup pumpkin puree (not pumpkin pie filling)
- ¼ cup oil (canola, vegetable or coconut)
- ¼ cup plain or Greek yogurt (you can also use sour cream)
- 1 teaspoon vanilla extract
- 2 large eggs
- ¾ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
!for the spread:
- 4 oz cream cheese , softened
- 1 teaspoon pure vanilla mixture
- 1 teaspoon ground cinnamon
- 1 cup powdered sugar
Instructions
!to make the bread:
- Preheat oven to 350 degrees F.
- Lightly grease and flour a 9" by 5" loaf pan. Set aside.
- In a large mixing bowl, whisk together the dry ingredients (flour, baking soda, baking powder, salt and cinnamon).
- In another mixing bowl, mix together the wet ingredients (pumpkin puree, oil, yogurt, vanilla and eggs). Add sugar and mix well.
- Stir in the wet ingredients into the dry ingredients. Mix only until combined. Do not overmix.
- Pour the batter into the prepared loaf pan.
- Bake the bread for 45 to 50 minutes or until the toothpick inserted in the center of the bread comes out clean and the top is golden brown.
- Cool the bread in the pan to room temperature. Place on a cutting board, slice and serve.
- To freeze: wrap tightly in plastic wrap, place in a ziploc bag and freeze for up to 3 months.
!to make the spread:
- In a large mixing bowl, beat the cream cheese until smooth. Add the rest of the ingredients and beat until mixed well and smooth.
Nutrition
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Krista says
What size tin of pumpkin did you use?
Jessica says
I can't wait to enjoy hot coffee on a chilly morning either! Bring on fall!
Jennie says
I'm with you, girl. Bring on the pumpkin! I snuck in a pumpkin recipe prior to Labor day, too. I just couldn't contain my excitement any longer. This bread looks amazing!
Jennie says
I'm with you, girl. Bring on the pumpkin! I snuck in a pumpkin recipe prior to Labor day, too. I just couldn't contain my excitement any longer. This bread looks amazing!
Emily @ Life on Food says
I am ready for Fall too. If only the weather will cooperate. It was 90 and super humid over the weekend. Blah!
Stephanie @ Girl Versus Dough says
I have to say I'm still in the summer camp but this pumpkin bread is making me question my loyalties! Especially with that cinnamon cream cheese spread, oh yes.
Erin says
The cinnamon cream cheese puts this over the top in the best possible way!
Taylor says
I have been baking with pumpkin for a few weeks now! SO excited that it's "that time" Also, very excited about this bread...you can't go wrong with pumpkin, cream cheese and carbs. Pinned!