Its here!  Thanksgiving week!!! This is my favorite holiday of the year.  There is no stress about buying gifts or sending out cards or hosting parties or buying clothes to go to the parties or remembering the hostess gift….  Its just family, friends and food!  Oh and the weather is perfect!  Not too hot, not too cold, just right. Its cool enough to build a fire and have the wonderful smell of pinion wafting through the house, but not so cold that you can’t go outside and enjoy the fire:) It just the perfect season!  

My older two boys have the entire week off which means I won’t see them until about 1pm everyday, but my younger son has school and he is not happy about it. But, having them all home means I need to cook just a little bit more and one thing I like to have is some kind of breakfast food waiting for them the they wake up even if its 1 in afternoon.  This recipe is so delicious that you an serve it as breakfast with a cup of coffee or as desert with a snifter of whiskey or as an afternoon snack with a cup of tea next to the fire.  Because lets face it we all have time in the afternoon to sit by the fire and have a nice slice of pumpkin bread:) 
The trick with this recipe is when you are testing the doneness of the bread be sure and stick the toothpick in the center of the loaf, but only put the toothpick in about half way.  You don’t want the toothpick to go down into the cream cheese because when you pull it out it will always come out clean and you won’t get an accurate reading of doneness.  You want a reading of the bread not the cream cheese filling and the center of the bread will take the longest to cook. If you stick the toothpick in the center of the loaf only half way down and it comes out clean then it is done.  
Enjoy your week and send me your thoughts and questions!


Cream Cheese Filled Pumpkin Bread

Makes 1 loaf


1 2/3 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1/2 cup vegetable oil
1 1/2 cup sugar
2 eggs
1 cup pumpkin puree

Cream Cheese Filling:

1 (8oz) package cream cheese, room temperature
1/2 cup sugar
1 tablespoon flour
1 egg
1 teaspoon vanilla extract or paste

Preheat oven to 325°

Grease a 9"x5" loaf pan with non stick spray or butter.

Bread Batter:

For the dry ingredients-In a medium bowl, whisk together flour, baking soda, salt, nutmeg, cinnamon and pumpkin pie spice. Set aside.

For the wet ingredients- In a large bowl (using an electric hand mixer) or in your electric mixer bowl (Kitchenaid stand mixer) mix together vegetable oil, sugar, eggs and pumpkin puree.  

Slowly add the dry ingredients to the pumpkin mixture.  Mix well until all ingredients are combined and batter forms. The mixture will be sticky. Set aside.

Cream Cheese Filling:

In medium bowl (using an electric hand mixer) or in your electric mixer bowl (Kitchenaid stand mixer) mix together the cream cheese, sugar, flour, egg and vanilla.  Beat until smooth. 

Pour 1/2 of the bread batter into the loaf pan.  

Pour the cream cheese mixture over the batter.  Spread evenly being careful not to mix the two layers.  

Pour the remaining bread batter mixture over the cream cheese layer.  

Bake for 1 hour- 1 hour 10 minutes or until a toothpick inserted in the center comes out clean.  During the last 15 minutes of baking cover the loaf pan with foil. 

Let rest for about 15-20 minutes before serving.

* Use Pure Pumpkin Puree NOT Pumpkin Pie puree (you don't want the spices that come in the pumpkin pie mix)
* When testing for doneness insert the toothpick into the center of the loaf, but only put the toothpick half way into the loaf.  You want to test the doneness of the bread not the cream cheese layer.

Needed Items