It’s Fall! Time for PUMPKIN in every way possible!
Hooray for ~Pumpkin Bread With Cream Cheese Cookie Crumble Frosting and Pecans~
What is on your pumpkin food or beverage list for the Fall?
Bread, muffins, cookies, coffee, latte, ice cream, cereal, pie, cake?
Me? Every one of these pumpkin treats! I think pumpkin is the perfect fall flavor! But I go for the coffee and pumpkin bread or muffins first. A delicious, wholesome pumpkin bread served warm from the oven, or cooled and frosted with a decadent, creamy cream cheese frosting and pecans. Either way, it takes me to a warm place in my heart. A place where fall memories live… with family and friends. Excellent memories.
You know that feeling when you are eating something that tastes amazing, and a thought flashes through your mind about how good this one tasty thing would be so good added to something else? Sometimes it is a blessing – sometimes a curse.
This time, it’s a blessing!
Cheesecake lovers – you will love this recipe!
Gluten-free? You can still enjoy this fabulous gluten-free pumpkin bread – add the cream cheese frosting (look for powdered sugar made with cornstarch) and then add the pecans. Still as good! I – promise.
Cheesecake cookie crumble? Awesome cookies. Delicious Pumpkin Cheesecake Creme Sandwich Cookies, crumbled and added atop a tasty cream cheese frosting. What can make this pumpkin bread even better? Chopped pecans!
Ahem. Are you listening? Have you read all the way down to this part of the blog?
Did you go straight for the recipe? I would not blame you if you did to print it off.
Because this sounds delightful, right? It is, with every single bite. And just so you all know – a small piece will satisfy all of your pumpkin cravings. The family loved it!
Perfect little loaves.
And then, of course, if you are like me – you would start thinking of everything else that you could add these cookies too. Oh – not saying that these cookies with a big glass of icy cold milk are not a fabulous treat!
For the lover of ice cream? How about these cookies crumbled on top of a big scoop of french vanilla ice cream smothered in a fabulous caramel sauce?
For now – I will eat a piece of this divine warm Pumpkin Bread straight from the oven. Too tempting. I cannot wait.
I am so glad I bumped into these cookies. It makes the pumpkin bread a little more interesting for a couple of little girls in my life. Cookies make everything in their life a little bit better.
How did I find them? Most times I try to avoid the cookie aisle… for the sake of my waistline. But pumpkin cookies on the main end cap – well that can be a problem.
These cookies? Everything you want to taste with pumpkin! Pumpkin, spice, and everything nice!
I have a lot of different pumpkin bread recipes – but I wanted this one gluten-free. I also wanted it to be full of spice, moist and delicious. This recipe was the one!
There is nothing like the scent of a spice bread baking in the oven when it is cool outside, and the leaves are falling and rich in color. This bread – so good. So Fall. So lovely to share with family and friends. And neighbors. Neighbors can smell your baking too while out raking leaves… at least if you live in my neighborhood.
Do not forget to serve this Pumpkin Bread with a wonderfully full-bodied cup of coffee, a nice cup of tea or a cold glass of milk. And enjoy all the beautiful colors of Fall outside your window!
Enjoy!
Teri~
- 3 fresh farm eggs
- 1 cup sugar
- ¼ cup brown sugar
- 1 tsp vanilla extract
- 1 cup organic pumpkin puree
- ⅓ cup vegetable oil
- 1½ cups gluten-free flour (I used Bob's Red Mill gluten-free flour, or use regular all-purpose flour or whole wheat pastry flour)
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp cinnamon
- ½ tsp ground ginger
- ½ tsp salt
- ¼ tsp each of ground nutmeg, allspice, & pumpkin pie spice
- 8 oz. softened cream cheese
- ½ cup softened butter
- 1 cup powdered sugar
- 1 tsp vanilla
- 12 pumpkin spice cheesecake sandwich cookie cremes, crumbled fine (I use a rolling pin).
- 1 cup chopped pecans, divided
- Pre-heat the oven to 350. Grease a 9 x 5 loaf pan or 3 mini loaf pans and set aside.
- Using a bowl or mixer, beat together the eggs, sugars and vanilla extract until well combined.
- Add in the pumpkin puree and oil and beat until combined.
- Add all the dry ingredients (flour, baking soda, baking powder, cinnamon, ginger, salt, nutmeg, allspice, and pumpkin pie spice) and stir until combined.
- Add ½ cup pecans to batter and stir lightly.
- Spoon batter into the greased loaf pan, or 3 mini loaf pans.
- Bake for 40-60 minutes, depending on the size of pan or until a toothpick comes out clean. Remove from oven, allow to cool completely.
- Mix the cream cheese, butter, powdered sugar and vanilla in a bowl and using an electric mixer mix on low speed until smooth.
- Frost the pumpkin bread with the cream cheese frosting.
- Top with the crumbled cookies and sprinkle ½ cup chopped pecans on top and serve! Enjoy!
Gluten-free? Omit the cereal and enjoy with the cream cheese frosting and pecans!