The warm smell of pumpkin spice is the perfect complement to the cooler Fall weather…
I’ve baked pumpkin bread and pumpkin pie in the past, but always separately on their own. I decided that it would be a nice to have that pumpkin pie filling in the middle pumpkin bread, so that’s exactly what I’ve created and done…. and it turned on amazing!
Instead of making the bread in the usual loaf pan, I decided to go with an 8 X 8 inch square pan, so I could cut them into squares for nice pumpkin bread bites. This is perfect for treats at a party, especially for a pre-Thankgiving dinner snack!
Ingredients
Pumpkin Bread
- 2 cups all-purpose flour (240 grams)
- 1 teaspoon ground all spice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
- 1 cup dark brown sugar
- 1 cup white sugar
- 2 large eggs, at room temperature
- 2 1/2 cups 100% puree pumpkin
Pumpkin Pie Filling
- 1 cup 100% puree pumpkin
- 1 large egg, at room temperature
- 1/2 cup packed dark brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Cream Cheese Frosting
- 8 ounces cream cheese, at room temperature
- 6 Tablespoons unsalted butter, at room temperature
- 2 cups confectioner’s sugar, sifted
- 1 teaspoon pure vanilla extract
- 3 tablespoons heavy cream
- Pinch of sea salt
Instructions
For pumpkin bread:
- In a medium bowl, whisk together the flour, all spice, cinnamon, nutmeg, baking soda, baking powder and salt until just combined, and then set to the side.
- In bowl to standing mixer, on medium speed, use the paddle attachment to cream together the butter and sugars until the mixture is light in color and fluffy in texture (2 to 3 minutes).
- On low speed, add in one egg at a time until just combined and then add in the pumpkin puree. Mix until the puree is well incorporated.
- Continuing on low speed, slowly add in the flour mixture and mix until just combined.
- Cover the mixture with plastic wrap and set to the side while working on the pumpkin pie filling.
For pumpkin pie filling:
- In bowl to standing mixture, whisk together on medium speed all the ingredients together until well combined.
- Once all ingredients are thoroughly mixed together set to the side.
Putting it all together!
- Preheat the oven for 325F degrees.
- Use parchment paper to line a 8 X 8 inch pan (any shape pan will work) and use an oil (such as, vegetable, olive or avocado oil) to grease the pan. If you use a loaf pan, you may need to divide into two pans.
- Fill the pan with about half of the pumpkin bread batter. Use a spatula to evenly spread the batter.
- Add in the pumpkin pie filling to the pan and spread evenly around the pan.
- Pour the rest of the pumpkin bread batter over the pumpkin pie filling and spread around evenly.
- Bake in oven for 20-30 minutes, or until a toothpick comes out clean. If using a loaf pan, it should take about 55 to 65 minutes to bake.
Cream Cheese Frosting
While the pumpkin bread is baking, time to prepare the frosting!
- Use the paddle attachment to standing mixer, and cream together the cream cheese and butter on medium speed for 3 to 4 minutes.
- Reduce the mixer speed to low and slowly add in confectioner’s sugar. Once the confectioner’s sugar is fully incorporated, increase the mixer speed to medium-high and mix for 8 minutes. By the end of 8 minutes, the mixture should be light in color.
- Reduce the mixer speed to low and slowly add in the vanilla extract and then the heavy cream. Once the ingredients are fully incorporated, increase the mixer speed to high and mix for 5 minutes. The texture should become light and have a fluffy and white appearance.
- Reduce the mixer speed to low again and then add in the salt. Mix for another 1 minute on low speed and your cream cheese frosting is done!
Once your pumpkin bread is out the oven and cooled down. Generously frost your pumpkin bread (you will have left over frosting to spread more on top while eating or eat on its own)! Leftover frosting can be kept in a airtight container in frig for about one week.
Cut the pumpkin bread into squares, top with pumpkin seeds and its ready to serve!!
Enjoy!!
