Cream Cheese Rippled Pumpkin Bread

November 12, 2009 at 2:41 am 106 comments

Last week I turned in my senior quote. I did a slight twist on Harriet van Horne’s quote and submitted, “Baking is like love. It should be entered into with abandon, or not at all.” Every aspect of my life, baking no exception, intertwines with heartfelt emotion, passion, and optimism. I have always been, and will always be, a girl who wears her heart on her sleeve.

I’m the kind of person who is confident about true love, believes that all people deep down are born good, and can’t help but suspect that karma really exists. I have never been someone who places priorities on logic and cold hard facts, but instead intuition and what your heart is telling you.

English, history, and topics involving different cultures and philosophies are predictably my favorite classes. I despise science and math. To me, those subjects emphasize a detachment that I can’t get past. I don’t see the beauty in numbers and unchanging, unemotional laws.

It seems that I would see baking the way that I see everything else – throw my soul into it, use feel instead of precise measurement, and consider recipes more like suggestions. There’s such a romance to imagine being in the kitchen without notes, just using your heart to produce something beautiful, and yet, it’s just not how I work.

On Halloween, my friends D- and M- came over to bake. If they were expecting me to approach baking the way I see the rest of the world, with a carefree attitude and sentimental lightheartedness, they were surprised. They did all the measuring and mixing themselves, but they had to be as precise as my standards. As M- measured out the flour, I showed him how to fluff it up in the bin, fill the cup using a spoon, and level it off with a knife. I showed D- how to use the scale when portioning the cream cheese.

M- began to use the wrong side of the knife to level the sugar, using the curved edge and measuring out less than the full cup. When I pointed this out, he rolled his eyes and said, “Jeez, Elissa, baking isn’t a science.”

Without even thinking, acting on pure instinct, I told him, “Yes it is.”

Yes, there is a romance to imagine someone working without recipes, knowing the exact feel of the dough. But I’m not experienced enough to know everything by feel and create recipes in my head. And while I’ll frequently swap ingredients in recipes to match my preferences, I am as exact and scientific about measuring as possible. While it doesn’t seem to fit with the rest of my outlook on the world, it works for me.

In science especially, I find the need for precision exhausting. I’m not patient enough to pipette liquid into a beaker drop by drop to get exactly 30 ml. I just get bored repeating the same experiment five times to get enough trials for an accurate average. But weirdly enough, this is one of my favorite parts of baking.

When I chop and measure out exactly 4 ounces of chocolate, using my little scale, I focus so intently that I don’t think about anything else. Classes, college apps, my social life – none of it even makes an appearance when I bake. It’s not possible for my mind to totally clear while I have so many responsibilities, but there isn’t much room left over to think about my grades while I’m weighing 100 grams of sugar.

It was weird to realize that I see baking as a science, but I stand by it. I love knowing how the ingredients work together, seeing how a slight change in ingredient or technique can drastically change a dessert. Even though I love the idea of an Italian grandmother making gnocchi by memory, or a patient baker kneading dough entirely on feel, I also love the way I feel when the scale reads exactly three ounces. Somehow, I can see a beauty in that too.

The pumpkin bread that I made with D- and M- was devoured in minutes that night at a Halloween party. When I arrived with the warm loaf, only one person was hungry enough to cut a small slice. But when he went back to practically inhale another, everyone followed, and the loaf was cut into huge square chunks until every last crumb was gone.

I’ve made this pumpkin bread every autumn since 2005. I still have the same recipe that I printed out in 7th grade, and it hasn’t changed a bit (besides an orange smudge in the corner.) It’s just that good. This pumpkin bread is very moist, with just enough spice and pumpkin flavor. The cream cheese ripple is so, so good – if I would change anything, I might double the cream cheese filling.

Everyone at the party liked the still-warm loaves, but I happen to like the texture and flavor after the bread has aged a few days. The recipe makes two loaves, so you can find out for yourself or give one away to a friend. What do you think I did with the second loaf, after I brought the first one to the party? :)

Cream Cheese Rippled Pumpkin Bread
From Joy of Baking
Makes two 9″x5″ loaves

Cream Cheese Filling
8 ounce package (227 grams) cream cheese, room temperature
1/2 cup (100 grams) granulated white sugar
2 large eggs
1 1/2 tablespoons all purpose flour

Pumpkin Bread
1 cup (110 grams) toasted pecans or walnuts [optional, I leave them out]
3 1/2 cups (450 grams) all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
4 large eggs
2 cups (400 grams) granulated white sugar
1 cup (226 grams) unsalted butter, melted and cooled
1 – 15 ounce (425 grams) can pure pumpkin
1/2 cup (120 ml) water
1 1/2 teaspoons pure vanilla extract

Preheat the oven to 350 degrees F. Butter and flour two 9″x5″ pans.

For the Cream Cheese Filling: Beat the cream cheese just until smooth in a stand mixer or food processor. Add the sugar and process just until smooth and creamy. Add the eggs, one at a time, processing just until incorporated. Do not over process. Stir in the flour. Set aside.

For the Pumpkin Bread: Sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl and set aside. In another large bowl, whisk together the eggs until lightly beaten. Whisk in the sugar and melted butter, then stir in the pumpkin, water, vanilla extract, and (optionally) nuts.

Stir the flour mixture into the pumpkin mixture, being careful not to overmix. A few streaks of flour are fine. Divide the batter in half. Take one half and divide it between the two pans. Pour half of the cream cheese filling into each pan, then top with the remaining half of batter. Smooth the tops and bake an hour, or until a toothpick comes out clean.

Cool pans on a wire rack for 10 minutes, then turn out and cool loaves to room temperature.

Printer Friendly Version – Cream Cheese Rippled Pumpkin Bread

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Elissa Bernstein



I'm Elissa: a 17 (now 21) year old baker in Seattle Boston juggling creative nonfiction workshops, subway maps, and my passions for writing, baking, and photography. Photo above © Michelle Moore

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