It’s fall y’all and I am ready to do all the basic fall things like eat and drink everything pumpkin! #PSL4Life This recipe takes a semi traditional pumpkin bread and spices it up by adding two layers of a creamy pumpkin spice filling. I am guilty of eating the entire batch in one day, that’s how good it is.

INGREDIENTS  

• 1 cup All-Purpose Flour
• ½ tsp Salt
• ½ tsp Baking Soda
• ½ tsp Baking Powder
• 1¼ tsp Pumpkin Pie Spice
• ½ tsp Cinnamon
• 1 tsp vanilla
• ½ cup Butter (unsalted) softened
• ⅓ cup Honey
• ½ cup Light Brown Sugar
• 1 Large Egg
• ½ cup Organic Pumpkin Puree

“Pumpkin Pie” Swirl

• 5 oz Cream Cheese
• 5 tbsp Powdered Sugar
• 1 tbsp Almond Milk
• 1 Egg Yolk
• ½ tsp Pumpkin Pie Spice

INSTRUCTIONS 

• Pre-heat oven to 325°F and place rack in the middle of oven.
• Spray mini bread pan with non-stick baking spray or lightly butter and flour the pan.
• In a large mixing bowl, add all bread ingredients and mix until fully combined and no chunks are remaining.

• In a small mixing bowl, add cubed cream cheese, almond milk and egg yolk. Mix until soft and creamy. An electric mixer works best for this step.

• Once soft and creamy, slowly mix in the powdered sugar and pumpkin spice. Whip until thick and creamy.
• Spoon batter into pan until ¼ full. Add one tsp of pumpkin pie swirl and gently spread it over the bread batter. Spoon more bread batter on top until it is between ½-⅔ full.
• Add another tsp of pumpkin pie filling and use a tooth pick to swirl the filling on top.

• Bake for 20 minutes for soft and moist bread. Bake for 25 minutes for a drier bread. I recommend 20 minutes if you don’t plan on eating while hot. This cooks it enough to be safe to eat but allows it to stay moist for days after.
• Once done, let cook for about 10 minutes and then gently remove from baking sheet and finish cooling on cooling rack. Note: If you try to remove the bread while hot, you may burn yourself or rip the bread. If you MUST do this, gently tip the tray on the side to roll the bread out of the sheet without breaking it.

INGREDIENTS  

• 1 Cup Flour
• ½ tsp Salt
• ½ tsp Baking Soda
• ½ tsp Baking Powder
• 1¼ tsp Pumpkin Pie Spice
• ½ tsp Cinnamon
• 1 tsp vanilla
• ½ cup Butter (unsalted) softened
• ⅓ cup Honey
• ½ cup Light Brown Sugar
• 1 Large Egg
• ½ cup Pumpkin Puree

“Pumpkin Pie” Swirl

• 6 oz Cream Cheese
• 6 tbsp Powdered Sugar
• 1 tbsp Almond Milk
• 1 Egg Yolk
• ½ tsp Pumpkin Pie Spice

INSTRUCTIONS 

• Pre-heat oven to 325°F and place rack in the middle of oven.
• Spray mini bread pan with non-stick baking spray or lightly butter and flour the pan.
• In a large mixing bowl, add all bread ingredients and mix until fully combined and no chunks are remaining.
• In a small mixing bowl, add cubed cream cheese, almond milk and egg yolk. Mix until soft and creamy. An electric mixer works best for this step.
• Once soft and creamy, slowly mix in the powdered sugar and pumpkin spice. Whip until thick and creamy.
• Spoon batter into pan until ¼ full. Add one tsp of pumpkin pie swirl and gently spread it over the bread batter. Spoon more bread batter on top until it is between ½-⅔ full.
• Add another tsp of pumpkin pie filling and use a tooth pick to swirl the filling on top.
• Bake for 20 minutes for soft and moist bread. Bake for 25 minutes for a drier bread.I recommend 20 minutes if you don’t plan on eating while hot. This cooks it enough to be safe to eat but allows it to stay moist for days after.
• Once done, let cook for about 10 minutes and then gently remove from baking sheet and finish cooling on cooling rack. Note: If you try to remove the bread while hot, you may burn yourself or rip the bread. If you MUST do this, gently tip the tray on the side to roll the bread out of the sheet without breaking it.
• Enjoy!