Recipe: Pumpkin Bread with Cream Cheese Drizzle

It’s starting to feel really cozy in Philadelphia these days. I can tell because not only is it chilly out, but I’m making and craving soups, drinking bold (+ sometimes funky) wines at night, and spending most of my days underneath our heated blanket wondering how I lived life without a heated blanket. PLUS I’m bringing you back-to-back pumpkin recipes because it’s the best time of year (baking-wise).

Recently I’ve found myself revisiting some of my favorite recipes, making an Apple Crisp the last weekend, as well as my favorite I’m-spending-Friday-night-in cookies: Funfetti Cookies. But I didn’t want my favorite baking season to fly by without another pumpkin recipe. I don’t usually share a recipe that I found someplace else, but this Pumpkin Bread recipe is just too good not to share. You can find it below, or on the Bon Appetit website.

Pumpkin Bread with Cream Cheese Drizzle

Adapted from this recipe

Pumpkin Bread

  • Nonstick vegetable oil spray

  • 2½ cups all-purpose flour

  • 2 tsp. ground cinnamon

  • 2 tsp. kosher salt

  • 1 tsp. baking powder

  • ½ tsp. baking soda

  • ½ tsp. grated nutmeg

  • ⅛ tsp. ground cloves

  • 2 large eggs

  • 1 15-oz. can pumpkin purée

  • 1 Tbsp. plus 1 tsp finely grated ginger (from about one 3" piece fresh ginger)

  • 1½ cups plus 1 Tbsp. sugar

  • 1 cup extra-virgin olive oil

Cream Cheese Drizzle

  • 4 ounces cream cheese, softened

  • 2 tablespoons butter, softened

  • 1 1/2 cup powdered sugar

  • 1 teaspoon vanilla extract

  • 2-3 tablespoons milk

Make your bread: Preheat oven to 325°. Lightly coat a 9x5" loaf pan with nonstick spray. Line bottom of pan with parchment, leaving a generous overhang on both long sides.

Whisk flour, cinnamon, kosher salt, baking powder, baking soda, nutmeg, and cloves in a medium bowl.

Whisk eggs, pumpkin purée, ginger, and 1½ cups sugar in a large bowl. Stream in oil, whisking constantly until mixture is homogeneous. Gently fold half of dry ingredients into egg mixture until no dry spots remain. Repeat with remaining dry ingredients, stirring to combine but being careful not to overmix.

Transfer batter to prepared pan; smooth top with a spatula. Bake bread, rotating pan once halfway through, until a tester inserted into the center comes out clean, for me, this took more like 90mins to 2 hours to cook thoroughly (even though you can tell from the photos that I could have left it in a few minutes longer…)

Let cool slightly. Using overhang, transfer bread to a wire rack and let cool.

While your bread cools, make your drizzle. In the bowl of an electric mixer, whisk cream cheese and butter until light and fluffy. Add in vanilla. Mix in powdered sugar and 2 tablespoons on milk. Add more milk until glaze is slightly pourable. Once bread has cooled, drizzle the glaze over the cake and serve.

Bread can be kept for several days. Wrap tightly with plastic wrap. A note, I know this bread looks a little undercooked in my photos. In our house, we lean for towards undercooked than overcooked. The cooking time in the recipe leaves room for your perfect doneness.

pumpkin cake 4.jpg

Recipe: Pumpkin Marshmallow Sheet Cake

One more pumpkin recipe before Thanksgiving is over and I pack up my cans of pumpkin and push my pumpkin pie spice to the back of my spice drawer. This year we're celebrating Thanksgiving with both families, which means 2x the mashed potatoes, 2x the sweet potatoes, and 2x the pumpkin pie. Basically 2x all of my favorite things, plus time to relax and be with family, and I'm hyped about it.

I know Thanksgiving is usually a pie holiday, but this cake is simple and feeds a crowd. Plus gives you are the pumpkin spice-ness that's important for the holidays. Let's get to it. 

Pumpkin Marshmallow Sheet Cake

Yields 15-20 pieces

3/4 cup unsalted butter, room temperature
1 1/2 cup sugar
3 large eggs, room temperature
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoon pumpkin pie spice
1 cup pumpkin puree
1 cup buttermilk
1 teaspoon vanilla extract
about 70 large marshmallows (almost 2 bags)

Preheat oven to 350 degrees and prepare a 13x9" baking pan with butter. Line the bottom of the pan with parchment paper and then butter on top.

In the bowl of an electric mixer, beat together butter and sugar until fluffy and pale yellow, at least 5 minutes. Add in eggs, one at a time, until combined. Add in pumpkin and mix. 

In a separate medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice to combine and break up any clumps. Add dry ingredients to the butter and eggs in three parts, alternating between the buttermilk and vanilla. Mix until just combined. Do not over mix. Pour batter into the prepared baking pan and even out with a rubber spatula. Bake for 20-25 minutes, or until a toothpick inserted comes out clean. Let cool.

Preheat oven to 400 degrees and place your marshmallows on top of the cooled cake. Place in the oven for 5-10 minutes, or until the marshmallows have melted into any gaps in the topping and the tops are lightly browned. Serve immediately while the top is still warm.