recipe || pumpkin bread & cream cheese spread


I know I have shared my sweet Mama’s pumpkin bread recipe here before, but rather than just reposting the same one, I feel that it deserves a second post for this autumn season. There are many recipes that my lovely Mother makes that are favorites, but two that always always always come to mind first are her granola recipe and this pumpkin bread recipe.

*Sidenote: I made a different granola recipe the other day and J took it to work with the next morning and when he pulled out his lunch bag later that evening he told me, “Yep, Mom’s granola is a whole lot better.” She’s just wise in the kitchen, my friends.

This bread is the first thing I make as soon as that first fall chill hits. Since it makes two I usually add in chocolate chunks to one loaf for AK and keep the other plain because, though I am a wholehearted chocolate lover, when it comes to this pumpkin bread I will always choose the plain. And spread the cream cheese mixture over top of it and ohhhh my gracious, you’ll be dancing!

Pumpkin Bread

3 1/3 cups all-purpose flour

2 teaspoons baking sode

1 1/2 teaspoons salt

3 teaspoons cinnamon

3 teaspoons nutmeg

1/2 teaspoon ginger

3 cups sugar

4 eggs

2/3 cup water

2 cups canned pumpkin

1 cup oil


Combine dry ingredients. Add remaining ingredients and beat well. Pour into two greased and floured loaf pans or into seven mini loaf pans and fill 2/3 full. Bake loaf pans at 350 degrees for 1 hour.

It’s truly the BEST!

Spread: Whip up 4 ounces softened cream cheese in a bowl. Add (eyeballing) powdered sugar, a bit of milk, and a dash of vanilla. Whip together, adding in extra of whatever’s needed. (Start with less milk and work your way up.) Put into a small bowl and store in refrigerator.

Happy Baking, lovely ones!

recipe || pumpkin bundt cake

When one of your dearest ones has a 30th birthday and she has a deep love for the season of fall as you do, you make a pumpkin cake to celebrate her. It is the only right and appropriate thing to do.

And that is just what we did last night with our beautiful friend, Rachel. We feasted on Irish Stew, creamy mashed potatoes, and crusty bread with Kerrygold butter while we shared such good conversations, and we were all so very happy. We then lit our pumpkin candle and cut into this pumpkin cake with cream cheese frosting and ventured into the sunroom to sit and enjoy the evening air. 

This cake was a delightful close to our meal. As pumpkin is, it was not overly sweet, so the cream cheese frosting adds a nice little topper of richness and sweet to complete the autumnal ensemble. It is a bundt cake and oftentimes bundt cakes can be rather dry, but this one is not. It's perfectly moist and good. I think next time I might a bit more vanilla to the frosting and perhaps another time, if I am craving more decadence, I'll add in some chocolate chunks, but it is lovely as it is and I wholeheartedly say "brava."


Pumpkin Bundt Cake

2 1/4 cup sugar

1 cup vegetable oil

3 large eggs

3 cups all-purpose flour

2 teaspoons baking soda

2 1/2 teaspoons pumpkin pie spice

1/2 teaspoon salt

1 can (15 ounces) pure pumpkin puree

Cream Cheese Frosting

4 ounces cream cheese, softened

1 tablespoon unsalted butter, softened

1 1/2 cups confectioners' sugar, sifted

1/2 teaspoon pure vanilla extract

1 tablespoon milk*

1/4 teaspoon pumpkin pie spice (optional)**


Preheat oven to 350 degrees. Spray a 10-inch bundt pan with nonstick cooking spray. 

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, combine sugar and oil until thoroughly blended. Add eggs, one at a time, beating well after each addition. 

In a medium bowl, sift together flour, baking soda, pumpkin pie spice, and salt. Add flour mixture to egg mixture alternately with pumpkin, beating well after each addition. 

Transfer batter to prepared bundt pan. Bake in preheated oven for 60-65 minutes or until toothpick inserted near the center comes out clean.

Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely before preparing the cream cheese frosting. 

For the cream cheese frosting: In the bowl of a stand mixer fitted with the paddle attachment, or in a medium bowl with an electric mixer, combine cream cheese and butter; mixing until well-combined and fluffy -- about 2 minutes. Gradually add in confectioners' sugar. Once the confectioners' sugar is completely incorporated, mix on medium speed for 2 minutes. Mix in vanilla and milk. If frosting appears to be too thick, slowly add in a little more milk until you reach the desired consistency. If desired, add pumpkin pie spice and mix until well-combined. Spoon over cooled cake.


Recipe via My Baking Addiction

*I ended up using about 4 tablespoons of milk, but I added it one at a time. And I probably could have thinned it out a tad more to make it a bit more pourable.

**I left the pumpkin pie spice out because I just wanted the purity of the cream cheese.