Cream Cheese Toffee Pumpkin Bread: A dessert bread made with coconut oil, giving it a hint of coconut and a delicious blend of mouthwatering flavors.
Can I just get a hallelujah for the genius who decided to add cream cheese to pumpkin bread? I first saw the Cream Cheese Pumpkin Bread recipe on Eat Cake for Dinner, and I knew it had to happen in my kitchen.
…and you know I can’t leave well enough alone. I have to add my little spice to it, to experiment. So with this one, I replaced the vegetable oil with coconut oil. (And crossed my fingers hoping it would work the same.) Then I replaced the chocolate chips with toffee bits, and added a bit more salt to the streusel. I. Love. Salt, on my sweets.
Cream Cheese Toffee Pumpkin Bread
I’m super happy to say, that it turned out delicious! It even made so much, that I was able to deliver a whole loaf to our neighbors, and keep a whole loaf ourselves!
The streusel on top is kind of my favorite. There are times I’ll leave a streusel off of my recipes, just because I feel like it’s a whole other step that’s not really necessary. But with this one… I couldn’t believe how good it was. That’s where the extra salt came in to play for me, and I started eating a piece, anticipating when I reached the top, to get to the streusel.
I gotta say, when I delivered the bread to my neighbors, I put it in a super cute “take-out,” box that I bought here.
I hope you get a chance to make this Cream Cheese Toffee Pumpkin Bread soon! You know, before we hit December, and then you have to wait a whole other year to have pumpkin flavored anything. 🙂
Cream Cheese Toffee Pumpkin Bread
- 1 15-ounce can pumpkin puree
- 1-1/2 teaspoon cinnamon
- 1 teaspoon kosher salt
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground clove
- 1 cup sugar
- 1 cup light brown sugar
- 4 ounce cream cheese
- 1/2 cup coconut oil
- 1/4 cup buttermilk or milk with a few drops of lemon juice
- 4 large eggs
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup toffee baking bits
- 5 Tablespoons light brown sugar
- 1 Tablespoon all-purpose flour
- 1 Tablespoon unsalted butter cold
- 1 teaspoon cinnamon
- 1/4 teaspoon kosher salt
- Preheat over to 350 degrees.
- In a small saucepan, add the pumpkin puree, cinnamon, salt, nutmeg and ground cloves.
- Cook over medium heat for 5-6 minutes.
- Reduce heat to low-medium heat (to reduce bubbling & splashing)
- Add in the sugar, brown sugar, cream cheese, and coconut oil.
- Cook until cream cheese is melted.
- In a separate dish, combine buttermilk and eggs.
- Slowly add into the cream cheese mixture, and remove from heat.
- Combine the flour, baking powder, and baking soda and fold into wet mixture.
- Combine all of the ingredients until the mix is evenly distributed.
- Add the toffee bits into the pumpkin batter, and evenly distribute the batter into 2-9×5 inch loaf pans.
- Evenly distribute the streusel over the top of both loaf pans of batter.
- Bake at 350 for 50 minutes.
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
I found your recipe thursday night and made it, liked it so much i got up early friday morning and baked another batch for my husbands office, they all raved about how amszing it was, thanks for this keeper!!!!
Awww!!!! Yay I’m so happy that you like it! Isn’t it crazy-good?!? I’m so glad that you took a minute to come back and let me know that you like it. It means a lot! Thank you!
Can this bread be frozen and if so how long?
Hi Cindy! I don’t see why it couldn’t be! I’d just say make sure it’s freezer wrapped, and it should be good for a couple of months!