November 24, 2012



This aromatic, moist, and scrumptious Cream Cheese Pumpkin Bread is a must on any fall recipe repertoire.

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Don’t you have a love/hate relationship with something?  Well, one of my love/hate relationships is with this…

It has been collecting dust for almost two years.  I started using it regularly three months ago.  I hate it because I hate anything that involves discomfort and sweating, but I like that fact that it is making me more heart healthy and fit.  I also like it because doing this…

…allows me to do this!

While on the subject of sweets, what says quintessential holiday season dessert better than pumpkin bread?   Okay, so there are a number of things, but pumpkin bread is definitely on the list.  

I came across a recipe by My Baking Addiction.  It was Jamie’s (the blogger) adaption of a recipe from Downeast Maine Pumpkin Bread. Looking at the ingredients, I knew it would produce a great product.  I made several changes to the recipe and added channels of cream cheese filling.  This is an amazing, moist, striking pumpkin bread.   

I also reduced the recipe in half.  Why? Unfortunately for me, out of site is not out of mind.  If  it’s in the house, it’s at risk.  Eating one little morsel leads to another and another and another…and so on and so on.  You see what I mean?  Making one loaf of pumpkin bread eliminates the extra temptation.



1 1/2 cups flour
1 cup pumpkin puree
1 1/8 cups sugar
2 eggs
1/4 cup butter, melted and cooled
1/4 cup oil
1/3 cup milk
1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tbsp. pumpkin pie spice
1 tsp. vanilla extract

Cream Cheese Layer

4 oz. cream cheese, room temperature
2 tbsp. sugar 1/2 egg, slightly beaten
1/4 tsp. vanilla extract
1/8 tsp. cinnamon


Preheat oven to 350 degrees F.  Spray a 9 x 5.25 x 2.75 loaf pan with cooking spray. 

In a large bowl, whisk butter, oil, sugar, water, eggs, pumpkin puree, and vanilla extract until well blended using an electric mixer.  In medium bowl,  combine the flour, pumpkin pie spice, baking soda, baking powder and salt. Whisk by hand until well blended.  Add to the pumpkin mixture and blend until well incorporated.  Set aside.

For the cream cheese filling, whisk ingredients until fluffy and smooth.  Place in a zip lock bag and cut half inch off the tip.

Pour 1/3 of the pumpkin bread batter into bottom of the loaf pan.  Use the back of a spoon to carve two channels in the batter running lengthwise.  Pipe cream cheese into channels. Spread another 1/3 of the pumpkin batter over the cream cheese.  Carve out two more channels using the spoon and fill with the remaining cream cheese.  Top with the remaining pumpkin batter.

Bake 60-70 minutes.  Done when a toothpick inserted into the bread comes out with only a few crumbs.

Note:  The pumpkin bread pictures above are from a  batch where I created a greater number, but narrower cream cheese channels using a butter knife. I preferred it over the fewer and larger channels of the spoon.  Play around with your layering to get the look you like.

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  1. I feel so lame by only cooking regular pumpkin bread and lathering it in butter before eating it! This is an awesome idea! Thanks for sharing!

  2. I was looking for some pumpkin inspiration, something I haven't tried yet. This pumpkin bread looks amazing and it is definitely something new for me. I have that thing too in the house, collecting dust for more than two years now, I also hate discomfort and sweat...

    1. The sad thing is I still have the elliptical, and it's still collecting dust! The thing is so hard to get rid of because nobody else wants it. I'm so glad you feel the same way about monotonous exercise (yuck). I can't believe it's approaching that time of year to think about all things pumpkins already!