Fall food is my favorite food. I could live on squash, cranberries, pears, apples, and………of course, PUMPKIN!!!!!!!!!! For me, topping the list of fall splurges is pumpkin cream cheese bread. In my opinion, there is nothing more decadent than the combination of sweet pumpkin and rich cream cheese. Hands down, it’s my favorite. Even though the temperatures are still blaring here in South Florida, I couldn’t resist firing up the oven for my top indulgence of the season.
For today’s recipe, I chose “Easy Pumpkin Cream Cheese Bread” from Chef Savvy. I began by preheating the oven to 350 and greasing the pan. Next, I mixed all the wet ingredients with my mixer until combined. My baking tip is to always add an extra dash of vanilla.
Once combined, I folded in the dry ingredients with a minor deviation from the recipe. While I am obsessed with pumpkin, I don’t care for a strong pumpkin spice flavor. I prefer for the pumpkin to outshine the spice. So, in this recipe, I traded the pumpkin spice for cinnamon and a small sprinkle of allspice.
Next up, was the cream cheese filling. I whisked all of these ingredients with another small splash of my secret weapon….vanilla!
I layered the pan with 2/3 of the pumpkin mixture. Then, I gently spread all of the cream yumminess. I topped it off with the remaining pumpkin and popped it in the oven for about 45-50mins. My personal preference is to underbake just a touch to maximize moistness.
Paired with a cup of coffee, it’s a little piece of autumn heaven. Bon Appetit!
