Cream Cheese Pumpkin Bread

Tomorrow is September 1st and as my friend Kim Safina in California says, we begin the wonderful, amazing “ber” months: SeptemBER, OctoBER, NovemBER, and DecemBER! They include wonderful fall (my favorite season), my sweet granddaughter Emery’s birthday, my youngest son Jonathan’s birthday, my birthday, and the beautiful Thanksgiving and Christmas holidays, also my favorites. 

I made cream cheese pumpkin bread today (my pictures below) and wanted to share this delicious recipe. I have tried many recipes for pumpkin bread, but my search is now over! This one is a keeper. It had me at CREAM CHEESE! It makes 2 loaves. My husband and I had a piece with coffee this morning. I took 2 pieces next door to my parents and I took the second loaf to my friend Lanie this afternoon. 

I found this recipe while looking at one of my favorite Instagram accounts “Eunamae’s,” named after the grandmother of the IG account owner. Her name is really Amy Hannon, she is a pastor’s wife from Arkansas and the founder of Love, Welcome, Serve. She has a fabulous cookbook by the same name. I love her heart for faith-filled hospitality. It reminds me of the heart of my church’s Tasting Grace Mentoring-in-the-Kitchen ministry! Go follow her on Instagram. I really believe she and I would be fast friends. 

CREAM CHEESE PUMPKIN BREAD

For the pumpkin bread:
3 cups all purpose flour

1 ½ cups sugar
1 cup packed dark brown sugar
2 tsp baking soda
1 ½ tsp salt
2 tsp cinnamon
1 tsp pumpkin pie spice
1 cup oil
1 15oz can cooked pumpkin (not pumpkin pie filling)
2/3 cup water

For the cream cheese swirl
8 oz cream cheese, softened well at room temperature

¼ cup sugar
2 tsp vanilla
1 egg yolk

  1. In a large bowl, combine all dry ingredients together, breaking up any clumps of brown sugar. Stir it all together well. 
  2. Add the wet ingredients and mix well.
  3. Divide into two prepared loaf pans.
    (Amy suggests using a glass loaf pan, so I did and loved the results.)
  4. Mix together the cream cheese swirl ingredients until smooth.
  5. Equally spoon dollops of cream cheese mixture over the pumpkin batter. Then use a long toothpick or skewer to drag and swirl the cream cheese around the top of the batter. Just swirl it around, do not stir it into the batter.
  6. Bake at 350 degrees for 55-60 minutes until a toothpick inserted in the center comes out clean.
  7. Cool 10 minutes in the pans then invert and cool completely.  Here is my “cream cheese swirling” picture prior to baking.

Fall – I can’t wait for you to get here in 3 weeks but until then, I will be making this wonderful bread to share and serve!

Happy Almost Fall Y’all!

Gran Jan

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