Pumpkin & Cheese Spice Bread

Pumpkin bread is so delicious on its own, but add a wonderful topping to it and it takes it over the top. This cream cheese topping definitely takes this pumpkin bread to another level.

If you need to take a dessert to your Thanksgiving get together or just want a hostess gift, look no further. This is the recipe for you. It is pumpkin-y with the added creaminess of a cheese cake like consistency for the topping. Simply divine.

Pumpkin & Cheese Spice Bread (Recipe slightly adapted from An Edible Mosaic)

Ingredients:

For the Cheese Batter:

8 oz cream cheese, room temperature
1 large egg, room temperature, lightly beaten
1/4 c powdered sugar
1/2 tsp pure vanilla extract

For the Pumpkin Spice Batter:

3/4 c brown sugar, lightly packed
2 large eggs
3/4 c pumpkin puree
2 Tbsp canola oil
1 tsp pure vanilla extract
1 1/4 c all-purpose flour
1 1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 1/2 tsp pumpkin spice

Instructions:

For the Cheese Batter:

Add all ingredients in a small mixing bowl. Using a mixer, beat together until smooth and creamy.

For the Pumpkin Spice Batter:

Preheat oven to 350 degrees F.

Lightly grease a regular size loaf pan with Pam spray or butter. In a medium bowl, whisk together brown sugar and eggs until light and fluffy. Add pumpkin, canola oil, and vanilla and stir until combined.

In a separate bowl, whisk flour, baking powder, baking soda, salt and pumpkin spice. Gradually stir the dry ingredients into wet ingredients.

Pour pumpkin batter into loaf pan, then pour cheese batter on top.

Bake until golden around the edges, about 45-50 minutes, or until a toothpick inserted inside comes out clean or with just a couple crumbs.

Cool 10 minutes in the pan, then remove from the pan and transfer to a wire rack to finish cooling.