Fall is in the air- ok yes I did go to dog beach yesterday and sport a sun dress- but fall is in my heart?! lol Although the weather might not currently be screaming fall, right now one quick trip to the grocery store will leave you smelling cinnamon pine cones and rummaging through pumpkins and gourds. So with that it’s time to bake for the fall! I grew up with my momma (aka extreme baker) always making yummy new creations so I am super excited to share her pumpkin cream cheese recipe with you today! I love that is is creamy and not too sweet, you can always add a streusel top if you fancy that as well!
Just like with most baking, you will mix your wet and then your dry ingredients separately and combine. What is important to get that beautiful cream cheese marble is to make your cream cheese filling in another bowl as well.
So three bowls here- 1 with wet ingredients, 1 with dry and then 1 with cream cheese filling!
After combing my wet and dry now its time to make a layer of the pumpkin bread batter and then a layer of cream cheese filling in the center and more pumpkin bread batter on the top.
Then take a butter knife and carefully swirl the cream cheese filling into the second layers but making lines down the pan.
Pop into the oven and out comes this heavenly creation, makes the house smell amazing too!!
Creamy and the perfect amount of sweetness, this fall pumpkin bread will become a fall tradition!
- 8 oz Cream Cheese
- 1/4 cup Sugar
- 1 large Egg
- 1 3/4 cup Flour
- 1 1/2 cup Sugar
- 1 tsp Baking Soda
- 1 tsp Cinnamon
- 1/2 tsp Salt
- 1/4 tsp Nutmeg
- 1 cup Pumpkin puree
- 1/2 cup melted Butter
- 1 large egg
- 1/3 cup Water
First blend cream cheese, 1/4 cup sugar and 1 beaten egg and set aside. Next combine flour, 1 1/2 cups sugar, baking soda, salt and spices and set aside. Combine pumpkin, butter, beaten egg and water in separate bowl. Add flour mixture to pumpkin mixture and mix until moistened. Grease 9x5 inch loaf pan and pour half your batter into pan. Pour cream cheese mixture over pumpkin batter and top with remaining pumpkin batter. Cut through the batter a few times with a butter knife for marbling effect. Bake at 350 degrees F of 1 hr or until test comes out clean. Let cool and serve.