Before October is over, I couldn’t help but share two of my favorite pumpkin recipes with you. This first recipe for Pumpkin Waffles has been a favorite of my family’s for over 20 years. We love these waffles for breakfast all throughout the year, but especially during the holiday season. I posted the recipe a couple years back, but just wanted to remind you of these delicious fall waffles ;)This pumpkin bread recipe was given to me from my friend Debi, who is an amazing cook. She brought our family over a loaf the other day and I am embarrassed to say, but I ate nearly half of the loaf myself. I don’t think I will be able to make pumpkin bread again without this delightful cream cheese layer. If you are tired of your pumpkin bread with chocolate chips, try this version for a fun, creamy twist. have to hold yourself back from digging out the delicious cream cheese layer 😉 Yum!

Cream Cheese Filled Pumpkin Bread
Cream Cheese Filling
  1. 8 oz. cream cheese, softened
  2. 1/2 c. sugar
  3. 1 1/2 T. flour
  4. 1 egg Pinch of salt
  5. 1 T. orange or lemon zest
  6. 1/2 t. vanilla
Pumpkin Bread
  1. 2 1/2 c. flour
  2. 1 t. baking soda
  3. 1/2 t. salt
  4. 2 t. cinnamon
  5. 1/2 t. cloves
  6. 1/2 t. nutmeg
  7. 2 c. canned pureed pumpkin
  8. 1/2 c. cooking oil
  9. 2 eggs
  10. 1 1/2 c. sugar
  11. Chopped nuts, optional
Add ingredients to shopping list
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
  1. Preheat oven to 325. Grease and flour two loaf pans. In a medium bowl, combine cream cheese mixture and beat until very smooth. In a large bowl, mix oil, pumpkin, eggs and sugar together. Add the dry ingredients to this mixture. If you are adding nuts, add them now.
  2. Pour 1/2 of the large bowl's mixture (pumpkin batter) into the bottom of both bread pans. Spoon 1/2 of the cream cheese mixture on top of the pumpkin layer of both breads. Spread the top of both loaf pans with the remaining pumpkin batter until the cream cheese layer is covered.
  3. Bake for 60-70 minutes or until a toothpick is clean. Cool for 10-15 minutes and then remove from pan. Completely cool on a wire rack. Store in the refrigerator. (This bread is much better after it has been chilled).
Deals to Meals
*Do you want a fun sewing project? Check out my sister-in-law’s blog for a darling Pumpkin Table Runner (the one in the food pictures). So cute and festive!