Who doesn’t love a cake baked in a loaf pan that, for reasons no one can quite explain, we all insist on calling bread? This Pumpkin Spice “Bread” is filled with the simplest, most decadent cream cheese filling - which plays the role of frosting in the scenario where this bread is actually… cake.
A few tips as you dig into this seasonal delight:
- Be sure to use pumpkin puree, not pumpkin pie filling, as the latter is very sweet and will confuse your ratio of ingredients.
- Serve warm with a freshly brewed pot of chai tea or a dark roast coffee.
- You can freeze the second loaf whole, to be savored another day. It keeps in the freezer for up to 3 months without compromising texture.
- This makes a lovely hostess gift or house warming gesture. Wrap the cooled loaf in parchment paper and twine and hand deliver to your family and friends.
Pumpkin Spice Bread with Cream Cheese Filling
Serves: 24 (Yields 2 large loaves)
Pumpkin Spice Bread
3 cups all purpose flour
2 ¾ cups granulated sugar
2 teaspoons baking soda
½ teaspoon baking powder
1 teaspoon kosher salt
2 ½ cups canned pumpkin puree (not pie filling)
1 cup avocado oil (or other neutral vegetable oil)
4 large eggs
⅔ cup water
1 heaping teaspoon cinnamon
1 teaspoon allspice
½ teaspoon cardamom (optional)
½ teaspoon ginger (or more if you love ginger)
Instructions:
- Preheat the oven to 350F and prepare two large loaf pans with parchment paper and butter or non-stick spray.
- In a large mixing bowl, combine flour, sugar, baking soda, baking powder, and salt. Use a whisk to mix until well combined.
- In a separate bowl, combine pumpkin puree, eggs, water, and spices. Using a hand whisk or handheld mixer, mix until well incorporated. Slowly add your dry ingredient mixture until combined. Be thoughtful not to over-mix as this will create a less tender loaf. Set aside.
- Make your Cream Cheese Filling (recipe below).
- Fill each loaf pan about ⅓ full. Gently spoon your Cream Cheese Filling over the first layer of batter, about 1 inch thick. Use the back of a spoon to gently smooth your filling, if you wish. Pour the remaining batter over the filling to cover completely, leaving 1-1 ½ inches between the top of the batter and the top of the loaf pan to allow for a clean rise.
- Bake for 50-60 minutes, until a toothpick inserted comes out clean. Remove the pans from the oven and cool for at least 20 minutes before slicing and serving.
Cream Cheese Filling
Yields: ⅔ cup Dressing | Prep Time: 10 minutes
Ingredients
6 ounces cream cheese, room temperature
2 tablespoons unsalted butter, room temperature
4 tablespoons powdered sugar
½ teaspoon vanilla extract
Instructions:
- In a medium mixing bowl, combine the cream cheese, butter, powdered sugar, and vanilla extract. Whip together with a whisk or hand mixer until smooth.
- Spoon the mixture onto the first layer of batter (step 5 above). Use any extra filling remaining for serving!
Amber Dawn Schultheis is the talent behind The Host Notes and the creative genius behind this wonderful recipe. If you love this sweet treat, find more seasonal, hospitality-focused recipes at thehostnotes.com or follow along @thehostnotes on Instagram and Pinterest.