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Hi.

Welcome to Fresh Baked Yum - the lovechild of my brain and my typing fingers. Follow along on my cooking journey and share the joys of food with me.

Brown Sugar Skillet Pumpkin Bread with Cinnamon Cream Cheese Swirl

Brown Sugar Skillet Pumpkin Bread with Cinnamon Cream Cheese Swirl

You can stop looking now, you’ve found the BEST pumpkin bread recipe on the internet.  I’ve won major awards with this recipe (It’s a major award! Okay, I really haven’t - they’re imaginary for now, but I’m sure they’re coming!)

The first time I tested this recipe, it was delicious.  I took the base for my banana bread and tweaked it a little and mixed in pumpkin instead of banana.  It came out really good tasting, but it was super dense and my husband suggested it needed something more to liven it up a bit. So, I started to brainstorm how to fix it because I really loved the idea of using the cast iron to create pumpkin bread.

I decided this pumpkin bread needed some cream cheese.  I mean, pumpkin and cream cheese are a classic combination.  They go together like peanut butter and jelly (except I’d probably die if I ate peanut butter and jelly so really IDK), or I should say they go together like sunflower butter and honey (which is way more my style and my go-to easy sammy).

But, when I had the cream cheese mixture mixing away, I still felt like I could take it up a notch so I made a last minute decision and tossed in some cinnamon.  OH…. my.

Let me tell you, the smell of this cream cheese cinnamon mixture on top of the amazing smell of the pumpkin bread (which, by the way, tastes exactly like pumpkin pie only in bread form)...  It’s basically a cast iron pan full of fall goodness.

Oh, did I mention you should make this in a cast iron skillet?  Yeah, the bread cooks faster than a traditional loaf pan (because tbh who has time for that?  I want to eat it NOW), and the cook is so much more even. I discovered baking in my cast iron skillet earlier this year out of necessity (a whole ‘nother story) and now I try to make as many breads and cakes and things in it as I can possibly get away with.  If you haven’t tried baking this way you should try it right now with this recipe.

So, let’s discuss this bread.  It’s got a banana bread-like consistency but with the flavors of pumpkin, cinnamon, nutmeg, vanilla, ginger, and clove.  It’s got a creamy and lightly sweetened cinnamon cream cheese swirl running throughout it. This pumpkin bread is fluffy and comes out golden brown and ready to eat right from the skillet in just 40 minutes.  I dare you not to burn your tongue eating this straight out of the oven.

Here’s a quick tip for baking in your cast iron: Be sure it’s properly oiled as per your usual cast iron maintenance routine, and then spray it down with cooking spray on top of the oil.  This will make sure that the bread pops right out and not one crumb of this pumpkin deliciousness gets left behind. Oh, and don’t forget to use your oven mitt on the handle, too, because it’ll burn the shit out of your hand if you forget!

Anywho, let me know if you try baking this in your cast iron and what you think in the comments.  Byeeeee.

Brown Sugar Skillet Pumpkin Bread with Cinnamon Cream Cheese Swirl
Brown Sugar Skillet Pumpkin Bread with Cinnamon Cream Cheese Swirl
Brown Sugar Skillet Pumpkin Bread with Cinnamon Cream Cheese Swirl
Brown Sugar Skillet Pumpkin Bread with Cinnamon Cream Cheese Swirl

Brown Sugar Skillet Pumpkin Bread with Cinnamon Cream Cheese Swirl

Like fall in a skillet, this brown sugar pumpkin bread with cinnamon cream cheese swirl is an easy to make and fast baking autumn treat.

Makes: 8 wedges

Prep time:

Cook time:

Bread Ingredients:
  • 2 c AP flour
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 3/4 c brown sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/3 c buttermilk
  • 1 tbsp vanilla
  • 1 1/2 c pumpkin puree
  • 2 eggs
  • 4 tbsp butter, melted

Cream Cheese Swirl Ingredients:
  • 8 oz cream cheese, softened
  • 1/4 c powdered sugar
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 1 tbsp milk

Instructions:
  1. Preheat the oven to 350 degrees F. Spray your cast iron pan with nonstick spray. Set aside.
  2. In a large bowl, mix together flour, cinnamon, pumpkin pie spice, brown sugar, baking soda, salt, and baking powder.
  3. Mix pumpkin puree, vanilla, melted butter, eggs, and buttermilk into dry ingredients.
  4. Spread bread mix in the skillet and set aside.
  5. In a medium bowl, mix together cream cheese, powdered sugar, vanillla, cinnamon, and milk.
  6. Spread the cream cheese mixture on top of the pumpkin bread mixture. Take a butter knife and swirl mixtures together.
  7. Bake for 40 minutes until cream center is set.
  8. Cool. Cut into 8 wedges.



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