Pumpkin Bread and Cinnamon Cheesecake Spread

I’ve been enjoying having two of my children sent out the door every morning, waiting to catch a big yellow school bus at the end of the driveway with backpacks and school lunches packed neatly in bento boxes and thermal containers. The day begins for the younger two then, as they run and play together, and I watch my youngest girl turn into a dotting big sister, showing her brother exactly how to play with Littlest Pet Shops and build princess-style forts from blankets in her bedroom.

As my little Magnus heads to bed for his afternoon nap, I am afforded the luxury of one-on-one time with the said little princess, who is the queen of her castle. She eagerly dons the only-child crown, asking questions and running from me to her dolls and then back again.

With our pumpkin purée ready to go, turning it into one of our favorite breads was the perfect activity on a blustery day. I’ve shared this before, but the recipe wasn’t on my own site, and considering it is, in fact, a favorite around these parts, I really needed to take the time to add it.

Start by creaming your butter with your sugars: both brown and white here.

Then we’re going to get out that pumpkin purée we made earlier. It’s coming to the party. Mix that in along with the eggs and the vanilla.

My helper today has on an apron. She requested I wear one too, so I did, but I did not take a photo. You’re welcome. Lene was kind enough to give all the dry ingredients a good whisk to remove any lumps. We are going to mix half of it in now.

Then add in your buttermilk and give the mix a good stir. Then you can add the rest of the flour in and mix until smooth.

The batter gets poured into two 8″ loaf pans. I lined mine with parchment because it makes for easy removal of the bread, and easy removal means less time sticking a knife down the side of the pan, and we’re ready to bake.

And because we’re fancy, we probably need some cheesecake spread to go with it. Just soften some cream cheese, and then mix together with a bit of sour cream and powdered sugar and cinnamon, and then stick it in the fridge until it’s time to eat.

By far, my oldest is the lover of spice breads. She was drooling the minute she walked in the door from school and the cinnamon was present in the air.

And the younger ones quickly followed, eager to gobble up “pumpkin cake” for an after school snack on a cold fall day. Of course, I currently am dreaming of said pumpkin bread and wishing I’d remembered to pack it in my luggage. Perhaps my wonderful husband will save a piece or two for me?

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3/4 cup butter, softened (1 1/2 sticks)
3/4 cup granulated sugar
3/4 cup dark brown sugar
1 teaspoon vanilla
4 eggs
2 1/2 cups organic pumpkin purée
3 cups all-purpose flour
3 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon allspice
1/4 teaspoon fresh grated nutmeg
1/8 teaspoon cardamom
1/2 cup buttermilk

Preheat oven to 350° F. Prepare two 8″ loaf pans either by greasing the bottom or lining with parchment.

Cream together butter, sugar and brown sugar in a large mixing bowl. Add in vanilla and eggs and mix until incorporated. Stir in the pumpkin purée. In a separate bowl mix flour, baking powder, baking soda, salt, cinnamon, ginger, allspice, nutmeg and cardamom with a whisk. Add half of the dry ingredients to the wet and mix to incorporate. Pour in buttermilk and mix, and then add in the remaining half of the dry ingredients, blending until smooth.

Pour batter into two 8″ loaf pans and bake at 350° F for 70-75 minutes until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool 10-15 minutes before removing from the pan. Serve warm or allow to cool completely and store in an airtight container.

These loaves can be kept in the fridge for up to one week or in the freezer wrapped in plastic wrap and then in an airtight container for up to three months.

Makes 2 loaves
Copyright © Food for My Family.

4 ounces cream cheese
1 tablespoon sour cream
1 tablespoon powdered sugar
1/2 teaspoon cinnamon

Beat all ingredients together until smooth. Chill until ready to serve.

Makes 8-10 servings.
Copyright © Food for My Family.


  1. Currently on an intense quick bread baking kick here. So simple, and so delicious. All manner of quick breads are crossing our table.

  2. Your pumpkin bread looks great and the picture of your daughter is so cute!

  3. I haven’t made pumpkin bread in years……thanks for sharing and the spread sounds over the top amazing!!

  4. Your little girlie is a sweetie! And your pumpkin bread & spread look delicious – I love all those ingredients.

  5. I’m making pumpkin bread again tonight. I’m going to have to make this spread immediately! It looks perfect.

  6. Sounds great! I plan on making some pumpkin cookies this weekend, but I may have to give this a try as well. It looks delish!

  7. That pumpkin bread looks like a rival for my favourite banana bread. I’m off to make it!

  8. This is amazing, as you are, and I know you did this at 3 am. Gorgeous

  9. Made Banana Nut Bread on Saturday morning. This Pumpkin Bread recipe will be next. For an interesting twist on Pumpkin Bread add some semi-sweet chocolate chips. The spices and the chocolate together is really kind of a cool flavor contrast. A little unexpected – but not too weird.

  10. Oh my gosh…she is DARLING!!! And your bread looks delicious, too! 🙂

  11. oh my this looks amazing! such lovely flavours with the pumpkin and cinnamon and cream cheese!

  12. Old post, I know, but Cheryl just featured it and it looks so incredible! Especially the spread…


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