PUMPKIN CREAM CHEESE GINGERBREAD

PUMPKIN CREAM CHEESE GINGERBREAD: Butter With A Side of Bread
Sweet breads like this one are a huge hit around our house because for whatever reason, I’ve deemed them appropriate for snack time, dessert and even breakfast. This Pumpkin Gingerbread has a swirl of sweetened cream cheese in the middle and then a cream cheese glaze on top which give it a lovely moist texture. The rich flavor is incredible too- especially the next day after the flavors have been able to meld. Enjoy.
Pumpkin Cream Cheese Gingerbread
Yields: 2 large loaves (or 6 mini loaves)
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 1 cup oil (I used coconut oil)
  • 4 eggs
  • 2/3 cup water
  • 2 cups pumpkin puree (one 15 oz can)
  • 2 TBSP molasses
  • 3 1/2 cups flour
  • 2 tsp ground ginger
  • 1 tsp nutmeg
  • 1 tsp ground cloves
  • 2 tsp cinnamon
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 1/2 tsp salt
Cream Cheese Swirl/ Glaze
  • 1 8-oz block cream cheese, softened to room temperature
  • 1/2 cup sugar
  • 2 tsp vanilla
Mix to combine, then take about 1/2 cup of the mixture and set aside for the glaze.
Glaze: Take the 1/2 cup of cream cheese mixture and add 1/2 cup powdered sugar, 2 TBSP melted butter and 1 TBSP milk. Whisk until smooth.
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Preheat the oven to 325 degrees F.
Spray 2 large bread pans with cooking spray and set aside.
In a large mixing bowl, combine sugars, oil, eggs, pumpkin, water and molasses. Mix to combine.
Put 1 cup of the flour in a small bowl. Add in all of the spices as well as the baking soda, baking powder and salt. Whisk gently to break up any clumps of spices. Add to the wet mixture and mix to combine.
Add remaining flour, 1 cup at a time, mixing each time.
To prepare the cream cheese swirl, mix the block of cream cheese, 1/2 cup sugar and vanilla until as smooth as possible. Don’t worry if there are still some cream cheese lumps- you won’t be able to tell after you bake it. Remove 1/2 cup of the mixture to use for the glaze after the bread is baked.
Pour bread batter into each bread pan until the pans are just under 1/2 full.
Spoon in the cream cheese swirl onto the bread batter. Use a knife to swirl the cream cheese around a bit. Top with the remaining batter.
Bake at 325 degrees F for 1 hour 15 minutes. (Bake mini loaves for 45 minutes or muffins for 20 minutes.)
Glaze: Take the 1/2 cup of cream cheese mixture and add 1/2 cup powdered sugar, 2 TBSP melted butter and 1 TBSP milk. Whisk until smooth.
Once bread is baked, remove from oven and place on a cooling rack. After about 10-15 minutes, gently overturn bread and remove it from the bread pan to cool further.
After bread is fully cool, spoon glaze on top. I also topped mine with finely chopped candied ginger mixed with a bit of coarse sugar.
Enjoy!
Products that will help you recreate this recipe at home:
PUMPKIN CREAM CHEESE GINGERBREAD: Butter With A Side of Bread
PUMPKIN CREAM CHEESE GINGERBREAD: Butter With A Side of Bread
PUMPKIN CREAM CHEESE GINGERBREAD: Butter With A Side of Bread
PUMPKIN CREAM CHEESE GINGERBREAD: Butter With A Side of Bread
PUMPKIN CREAM CHEESE GINGERBREAD: Butter With A Side of Bread
PUMPKIN CREAM CHEESE GINGERBREAD: Butter With A Side of Bread
PUMPKIN CREAM CHEESE GINGERBREAD: Butter With A Side of Bread
PUMPKIN CREAM CHEESE GINGERBREAD: Butter With A Side of Bread
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7 COMMENTS

  1. Have noticed that you don’t put the “Nutritional Info” with your recipes.
    With a husband that has to watch his salt intake, myself not wanting to gain weight and with my guests asking when I serve some of these delicious recipes it would be very helpful.
    Please if you have it, I would love to know the “Info” on the Pumpkin Cream Cheese Gingerbread.
    Also adding the info on all your recipes would be a benefit to all.
    Thanks for posting these delicious recipes and I hope to see “Nutritional Info” on all your recipes in the future…

    Have a nice day 😉

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