Pumpkin Bread with Cream Cheese

Let’s keep this short and sweet, since I know you have a turkey to dry-brine and stuffing to bake and cranberry sauce to cook up.

You’re going to need something for breakfast on Friday morning, something that requires no cooking or heating of leftovers or time in the overused, please-can-someone-give-the-oven-a-break? kitchen.

So, in between your prep work today, take 20 minutes to make this pumpkin bread with cream cheese. It’s spicy and barely sweet, and the cream cheese adds a nice tang. It requires just two bowls and ingredients you probably already have at home (plus, it’s a great way to use the pumpkin puree left over from pie-making duties).

The best part: the pumpkin bread tastes even better a few days after baking, which means it’s perfect for making ahead. Simply slice it and set it out before going to bed on Thursday night, and let your guests help themselves the next morning. Doesn’t that sound like a dream?

Pumpkin Bread with Cream Cheese
Adapted from Averie Cooks
Makes 1 9-x-5-inch loaf

– 2 large eggs, divided

– 1 cup pumpkin puree

– 1/2 cup light brown sugar, packed

– 1/2 cup granulated sugar, divided

– 1/4 cup olive or vegetable oil

– 1/4 cup cup sour cream or Greek yogurt

– 2 teaspoons vanilla extract

– 1 tablespoon ground cinnamon

– 1 teaspoon ground nutmeg

– 1/2 teaspoon ground ginger

– 1/2 teaspoon ground cloves

– 1 cup + 3 tablespoons all-purpose flour, divided

– 1/2 teaspoon baking powder

– 1/2 teaspoon baking soda

– 1/2 teaspoon salt

– 6 ounces cream cheese, softened

1) Preheat the oven to 350F. Butter a 9-x-5-inch loaf pan and set aside.

2) In a large bowl, whisk together 1 egg, the pumpkin puree, brown sugar, half of the granulated sugar, olive oil, sour cream or yogurt, vanilla extract, cinnamon, nutmeg, ginger and cloves.

3) Add 1 cup of the flour, baking powder, baking soda and salt. Using a wooden spoon or spatula, fold in the dry ingredients until just combined.

4) In a separate bowl, using electric mixers, beat the softened cream cheese with the remaining egg, 1/4 cup of sugar and 3 tablespoons of flour.

5) Pour half of the pumpkin bread batter into the prepared loaf pan. Spread 3/4 of the cream cheese filling in an even layer, then top with the remaining pumpkin batter. Drop large spoonfuls of the remaining cream cheese filling on top of the pumpkin, then use a butter knife to create swirls in the batter.

6) Bake for 45-55 minutes, until the bread has cooked through (a tester inserted deep into the center of the bread should come out clean). The cream cheese layer will still be a bit creamy and wet, but the pumpkin bread should be fully baked.

7) Allow the bread to cook in the pan for 10 minutes before turning out onto a wire rack. Let cool completely before slicing and serving.