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!