In case you weren't aware, it is almost mid-October. Halfway through! It seriously blows my mind and I often wonder where the heck the time goes. If you're any kind of baker at all, you know very well that the fall baking hype is in full swing- with pumpkin this, caramel apple that- not that I am complaining!
I LOVE fall desserts.
Maybe I should have waited until farther until the fall season to post this recipe. I mean, the leaves are just barely starting to change colors. But then again, who am I kidding?! It's not like this is the only seasonal baking I'll do this year. This month. This week. (Okay, maybe not this week, but you get the point.)
My mom has a killer pumpkin bread recipe that she's made for as long as I can remember (and by killer, I mean the BEST I have ever and will ever have- I will have to post that later...) but I wanted to try this new, pumpkin bread infused with a cinnamon-pumpkin-spiced cream cheese from Jessica at How Sweet It Is. Ummm can you say decadent?!
It was very delicious, however the only thing I think I'd change is:
1. Use my mom's pumpkin bread recipe instead of this one (even though it is a good, standard recipe)
2. Add a little more sugar to the cream cheese than the recipe calls for (it needed just a touch of sweetness!)
Spiced-Cream Cheese Pumpkin Bread
from How Sweet It Is
1 1/2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. pumpkin pie spice
1/8 tsp. salt
1 cup canned pumpkin
1/2 cup sugar
1/2 cup brown sugar
1/2 cup vegetable oil
1 tsp. vanilla
3/4 cup + 1 Tbsp. buttermilk
Preheat oven to 350. Mix pumpkin and sugar together until fluffy. Add eggs one at a time, oil, and vanilla and continue to mix.
Combine dry ingredients in a bowl. Alternate adding dry-ingredients and buttermilk to pumpkin mix- beginning and ending with dry ingredients. Pour into 3 mini loaf pans or 1 regular loaf pan, just halfway to the top. Spread cream cheese mixture over first layer, then cover with more pumpkin batter, leaving about 1/2 an inch to the top. For mini loaves, bake 35-40 minutes.