Here we go! The start of holiday season and as I said last time, I can’t wait to start cooking our favorites. Thanksgiving brings pumpkin swirl bread, which is a perfect add to your Thanksgiving breakfast or dinner. It’s that savory. This year, I decided to bake it in mini-loaves to share the love where ever we go this weekend (as long as we don’t devour it first)

Cream Cheese Layer

1 8oz package of cream cheese (softened)
1/4 c sugar
1 egg


1 3/4 c all-purpose flour
1 1/2 c sugar
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 tsp pumpkin spice (or nutmeg)
1 c pumpkin puree
1/2 c unsalted butter (melted)
1 egg
1/3 c water

Pre-heat oven to 350 degrees

Blend cream cheese, 1/4 cup sugar and egg with a mixer. Set aside

Combine flour, sugar, baking soda, salt and spices. Set aside

Combine pumpkin puree, butter, egg and water. Fold into dry ingredients. Reserve 2 cups of the batter. Pour remaining batter into greased and floured loaf pan. Carefully spread cream cheese mixture over batter. Top with reserved batter.

Bake about 70 minutes or until toothpick comes out clean (if you’re using mini loaf pans, reduce baking time to about 45 minutes)

Store in fridge when not enjoying!

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