I’ve always loved pumpkin bread, but getting my family to like it has been a bit of a challenge. This version finally hit the spot. If I use fresh pumpkin, I roast it. If using canned pumpkin (not canned pumpkin pie), I cook it on the stove-top to get the tinny taste out of the pumpkin, before mixing the ingredients together. Quick and easy to make, this quick bread is perfect for the holidays as it travels well and will keep for several days in an airtight container. Robust fall spices, tangy dried cranberries, toasted pecans and a subtle sweetness make this a must-have bread for fall.
Using freshly ground spices really intensifies the flavors of this bread, giving it that added boost that takes it from being really good to exceptional. The cream cheese filling is light and pairs perfectly with the pumpkin batter.
The thinner consistency of the cream cheese filling makes it easier to swirl into the thicker batter and creates a subtle contrast of color once baked. Nothing screams fall more than the aromatic scent of these spices wafting through your kitchen.
Molded loaf pans were made for batters like this, so if you have one, this is the time to use it! We used this Nordic Ware Loaf Pan for the one we made for this post.
Lush with spices that sing with flavor, the pumpkin and cream cheese make this quintessential fall bread moist and tender. The cranberries add a subtle tangy chewiness and the pecans a toasty crunch. It can be eaten plain for breakfast (we like it slathered with maple butter) or dressed up with toffee sauce and vanilla ice cream or softly whipped cream. Enjoy!
- 4 oz (113 g) cream cheesenot non-fat
- 2Tbs granulated sugar
- 1tsp pure vanilla extract
- 1large eggroom temperature
- 1 2/3cups (212 g) all-purpose flour
- 1 tsp baking powderaluminum-free
- 1/4tsp baking soda
- 1tsp espresso powderinstant or crystals, not ground coffee
- 1 1/2tsp cinnamon, ground
- 1/2tsp saltsea or kosher
- 1/2tsp nutmeg, ground
- 1/2tsp allspice, ground
- 1/2tsp black pepper, freshly ground
- 1/4tsp cloves, ground
- 2large eggsroom temperature
- 1 1/4cups (235 g) brown sugarfirmly packed
- 1cup pumpkin pureecanned or roasted (not pumpkin pie filling) *
- 1/4cup (60 ml) vegetable oilneutral flavored
- 1cup (100 g) dried cranberriesor chopped dates
- 2Tbs boiled cideroptional
- 1cup (100 g) pecansroasted & coarsely chopped
- Preheat oven to 350 °F (180 °C) with the oven rack in the bottom third position. Generously butter a 9 x 5 x 3" (23 x 13 x 8 cm)/ 8-cup loaf pan. Set aside.
- If using canned pumpkin puree, simmering the puree prior to using will help remove the 'tinny' taste. Place in a small saucepan over low heat. Bring to 'boiling'. Simmer for 3 - 5 minutes, stirring often. Remove from heat, sir in the Boiled Cider (if using) and allow to cool to room temperature.
- In a small bowl, beat the cream cheese, sugar, vanilla and egg together until smooth. This can be done with an electric hand mixer or vigorously by hand. Set aside.
- Sift the flour, baking powder, baking soda, espresso powder, cinnamon, nutmeg, allspice, black pepper, cloves and salt together and set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the eggs on medium -low speed until frothy, about 1 minute. Gradually add the brown sugar, beating for an additional 1 minute, until thick and creamy. Add the pumpkin and oil, mixing on low speed until smooth.
- Add one tablespoon of the flour mixture to the dried cranberries, tossing until coated with the flour. This will keep them from sinking to the bottom of the pan when baking. On low speed, add one-third of the flour mixture to the batter, mixing just until incorporated. Repeat with the remaining flour mixture. Do not beat. Gently fold in the cranberries and pecans just until combined. Do not overmix.
- Scrape the batter into the prepared pan and even out the top. Pour the cream cheese mixture down the center of the batter. Using a small offset spatula or knife, lightly swirl the cream cheese mixture into the batter crosswise and down the length of the pan.
- Bake in the preheated oven for 55 - 60 minutes, until a toothpick inserted into the center comes out clean. Place the pan on a wire rack to cool for 15 - 20 minutes. Remove from the pan and allow to cool completely. Slice with a serrated knife. Serve solo or with toffee sauce . Will keep for 3 - 4 days in an airtight container.
Pumpkin puree - If using fresh pumpkin, remove the seeds and place in an oiled dutch oven or ceramic baking dish. Roast in a 350 °F (180 °C) or 35 -45 minutes or until soft. Scrape the pumpkin from the skin and discard the skin. Allow to cool thoroughly before using.
