Cinnamon-Cream Cheese Pumpkin Bread

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

2 eggs

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.