Pumpkin Cream Cheese Bread with Slow Cooker Pumpkin Spice Lattes
It’s officially Fall, which means it’s pumpkin season! And what better way to get in the spirit than with TWO new pumpkin recipes! No need to head to the drive through of your favorite coffee spot to buy an expensive PSL; make this fall favorite at home in your slow cooker. This makes a lot and leftovers stores wonderfully in the refrigerator for up to 5 days. Then pair it with a delicious pumpkin bread that has a layer of cream cheese right in the middle and comes together in minutes. And the best part? Both of these recipes use real pumpkin instead of the flavoring. Let’s get cooking!
Pumpkin Cream Cheese Bread
Let’s start with the bread itself: you’ll need 2 eggs, half of a cup of granulated sugar, one cup of pumpkin puree, half of a cup of vegetable oil, 2 teaspoons of vanilla extract, 2 teaspoons of cinnamon, half of a teaspoon of ground nutmeg, half of a teaspoon of ground ginger, a fourth of a teaspoon of ground cloves, one and two thirds cups of all-purpose flour, one teaspoon of baking soda and a fourth of a teaspoon of salt.
For the cream cheese filling, you’ll need one small egg, one third of a cup of granulated sugar, 4 ounces of softened cream cheese, one teaspoon of vanilla extract and one tablespoon of all-purpose flour.
Preheat your oven to 350º. In a large bowl, mix together pumpkin puree, sugar, oil, vanilla, cinnamon, ground nutmeg, ginger and cloves. Add flour, baking soda and salt, and fold with spatula or stir gently with a spoon until just combined; set aside.
For the cream cheese filling, in a medium bowl, combine egg, sugar, cream cheese, vanilla and flour. Whisk or beat until well blended and creamy. Set aside.
Spread half of the pumpkin bread batter as evenly into a prepared loaf pan as you can. Spoon cream cheese mixture on top of pumpkin batter layer and gently spread. Add remaining pumpkin batter over the cream cheese layer. Bake for 50 to 60 minutes, or until a toothpick inserted into the center of a loaf comes out clean. Cool bread in pan for 10 minutes, then remove to a rack and cool completely.
Slow Cooker Pumpkin Spice Lattes
Let’s move on to the lattes: you’ll need 7 cups of hot brewed coffee, 3/4 cup of canned pumpkin, one and a half cups of half and half, half of a teaspoon of ground nutmeg, a fourth of a teaspoon of ground cinnamon, an eighth of a teaspoon of ground cloves, one teaspoon of vanilla extract, half of a cup of white sugar, and whipped cream, nutmeg and caramel sauce for topping.
To your slow cooker, add the coffee, pumpkin, half and half, nutmeg, cinnamon, cloves, vanilla and sugar. Stir. Cover and cook on high for 45-60 minutes, or until heated through. Stir and serve topped with whipped cream, nutmeg and/or caramel sauce, and enjoy paired with your freshly baked pumpkin bread!
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Pumpkin Cream Cheese Bread with Slow Cooker Pumpkin Spice Lattes
Ingredients
Pumpkin Cream Cheese Bread - Batter
- 2 eggs
- 1/2 cup granulated sugar
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 2 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1 2/3 cup all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
Pumpkin Cream Cheese Bread - Cream Cheese Filling
- 1 egg small
- 1/3 cup granulated sugar
- 4 oz cream cheese softened
- 1 tsp vanilla extract
- 1 tbsp all-purpose flour
Slow Cooker Pumpkin Spice Lattes
- 7 cups hot brewed coffee
- 3/4 cup canned pumpkin
- 1 1/2 cups half and half
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- 1/8 tsp ground cloves
- 1 tsp vanilla extract
- 1/2 cup white sugar
- whipped cream, nutmeg and caramel sauce for topping
Instructions
Pumpkin Cream Cheese Bread
- Preheat oven to 350º. In a large bowl, mix together pumpkin puree, sugar, oil, vanilla, cinnamon, ground nutmeg, ginger and cloves. Add flour, baking soda and salt, and fold with spatula or stir gently with a spoon until just combined; set aside.
- For the filling, in a medium bowl, combine egg, sugar, cream cheese, vanilla and flour. Whisk or beat until well blended and creamy. Set aside.
- Spread half of the pumpkin bread batter as evenly into a prepared loaf pan. Spoon cream cheese mixture on top of pumpkin batter layer and gently spread. Add remaining pumpkin batter over the cream cheese layer. Bake for 50 to 60 minutes, or until a toothpick inserted into the center of a loaf comes out clean. Cool bread in pan for 10 minutes, then remove to a rack and cool completely.
Slow Cooker Pumpkin Spice Lattes
- To your slow cooker, add the coffee, pumpkin, half and half, nutmeg, cinnamon, cloves, vanilla and sugar. Stir. Cover and cook on high for 45-60 minutes, or until heated through. Stir, and serve topped with whipped cream, nutmeg or caramel sauce.
