Cream Cheese Pumpkin Bread
Fall is coming! I am absolutely in love with this season! I’ve already been overwhelming my husband with Autumn candle scents, and talk of pumpkins and Fall decor. I can hardly wait for cooler and cozy weather after the nearly unbearable Texas summer heat. In fact, the first couple of days of September were some of our hottest yet this year. In spite of the 105º+ temperatures, I turned on the oven and heated up the house in order to make this Cream Cheese Pumpkin Bread. It was a sacrifice I was willing to make.
Enjoy this quick sweet bread with your morning (or afternoon!) tea or coffee. This pumpkin bread is so moist with just the right amount of spice, the cream cheese layer makes such a rich and delicious topping!
Already have a favorite pumpkin bread recipe? Try baking it with this simple cream cheese topping to make it even better! Or try making this recipe in the form of muffins.
Cream Cheese Pumpkin Bread makes one 9×5-inch loaf
- 1 1/3 cups flour
- 1 tsp baking soda
- ¾ tsp salt
- 1 tbsp pumpkin pie spice
- ½ cup oil
- 2 eggs
- 1/3 cup water
- 1 cup canned pumpkin
- 1 1/2 cups sugar
Cream Cheese Topping
- 8oz cream cheese
- 1/4 cup powdered sugar
- 1 egg
- 1/2 tsp vanilla
Use a mixer to beat together all ingredients for the cream cheese topping and set aside.
Preheat the oven to 350˚ and grease pan (or pans). In a bowl, mix together flour, baking soda, salt, and pumpkin pie spice. Then add oil, eggs, water, pumpkin, and sugar. Mix well. Pour into greased pan, top with cream cheese mixture, and bake.
Cooking time depends on the size of your pan, but bread should be done somewhere in the range of 45-60 minutes (watch for edges to get golden brown). Poke a toothpick in the center, if it comes out clean your bread is done! Cool for 10-15 minutes and then remove bread from pan.
Let cool and then place into an airtight container. I store this bread in the refrigerator (because of the cream cheese topping). Microwave before serving for a just-baked feel!