Pumpkin Banana Bread with Cream Cheese Filling

1 Feb

I should be in bed.

Damn, studying for midterms has begun. It’s not too heavy yet, but I’m just waiting for it to hit. And in times like these, it’s good to have comfort food hanging around the kitchen.

This bread filled my kitchen with such a sweet smell…

Baking away

I left the house to study for a couple hours, and came back to 3/4’s of it gone. I guess warm, gooey banana bread truly is irresistible. Especially when it has a spicy pumpkin flavour and creamy sweet cream cheese filling!

Pumpkin Banana Bread with Cream Cheese Filling


  • 1 3/4 cup flour
  • 3/4 cup rolled oats
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 3/4 tsp salt
  • 1 tbsp cinnamon
  • 2 spotty bananas
  • 1 1/3 cup pumpkin puree
  • 1/3 cup oil
  • 2 eggs
  • 1 tbsp vanilla
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup cream cheese, room temperature
  • 1/3 cup granulated sugar
Preheat oven to 350 degrees F. Grease a loaf pan.

cream cheese, you make my heart melt

In a large bowl, mix together flour, oats, baking soda, baking powder, salt, and cinnamon.

In  a separate medium-size bowl, beat together bananas, pumpkin, oil, eggs, vanilla. Slowly incorporate sugars. When combined, mix in dry ingredients.

Fill half of loaf pan with batter.

Beat together cream cheese and sugar, until smooth. Pour cream cheese mixture on top on pumpkin-banana batter in an even layer. Pour remaining pumpkin-banana batter into loaf pa, and spread evenly over cream cheese.

Bake for 50 minutes, or until a toothpick comes out clean-ish (I like my breads to be as moist as possible).

Left bread cool for half an hour before nibbling. 


I hope everyone’s midterms go stress-free!




One Response to “Pumpkin Banana Bread with Cream Cheese Filling”

  1. Becky Bakes February 1, 2012 at 2:06 pm #

    Ooooh. Pumpkin, banana, AND cream cheese! Hard to go wrong there:-)

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