Pumpkin Bread and Cinnamon Cheesecake Spread

I’ve been enjoying having two of my children sent out the door every morning, waiting to catch a big yellow school bus at the end of the driveway with backpacks and school lunches packed neatly in bento boxes and thermal containers. The day begins for the younger two then, as they run and play together, and I watch my youngest girl turn into a dotting big sister, showing her brother exactly how to play with Littlest Pet Shops and build princess-style forts from blankets in her bedroom.

As my little Magnus heads to bed for his afternoon nap, I am afforded the luxury of one-on-one time with the said little princess, who is the queen of her castle. She eagerly dons the only-child crown, asking questions and running from me to her dolls and then back again.

With our pumpkin purée ready to go, turning it into one of our favorite breads was the perfect activity on a blustery day. I’ve shared this before, but the recipe wasn’t on my own site, and considering it is, in fact, a favorite around these parts, I really needed to take the time to add it.

Start by creaming your butter with your sugars: both brown and white here.


Then we’re going to get out that pumpkin purée we made earlier. It’s coming to the party. Mix that in along with the eggs and the vanilla.

My helper today has on an apron. She requested I wear one too, so I did, but I did not take a photo. You’re welcome. Lene was kind enough to give all the dry ingredients a good whisk to remove any lumps. We are going to mix half of it in now.

Then add in your buttermilk and give the mix a good stir. Then you can add the rest of the flour in and mix until smooth.

The batter gets poured into two 8″ loaf pans. I lined mine with parchment because it makes for easy removal of the bread, and easy removal means less time sticking a knife down the side of the pan, and we’re ready to bake.

And because we’re fancy, we probably need some cheesecake spread to go with it. Just soften some cream cheese, and then mix together with a bit of sour cream and powdered sugar and cinnamon, and then stick it in the fridge until it’s time to eat.

By far, my oldest is the lover of spice breads. She was drooling the minute she walked in the door from school and the cinnamon was present in the air.

And the younger ones quickly followed, eager to gobble up “pumpkin cake” for an after school snack on a cold fall day. Of course, I currently am dreaming of said pumpkin bread and wishing I’d remembered to pack it in my luggage. Perhaps my wonderful husband will save a piece or two for me?