Autumn in the Midwest brings a crispness to the air that calls for comfort food, and nothing quite warms the soul like a slice of freshly baked Pumpkin Cream Cheese Bread. This recipe weaves together the earthy richness of pumpkin with the creamy tang of a cheesecake-like swirl, creating a treat that transcends generations. Passed down from my grandmother and shared at countless harvest gatherings, this bread is a staple that embodies the essence of fall and the cozy allure of rural living.

Pumpkin Cream Cheese Bread is best enjoyed slightly warm with a pat of butter melting into each slice. It pairs wonderfully with a hot mug of spiced apple cider or a comforting cup of coffee. For an extra hearty meal, serve it alongside a bowl of hearty vegetable soup or as an indulgent breakfast with a side of scrambled eggs and crispy bacon.

Servings: 10-12

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup vegetable oil
2 large eggs
1 cup canned pumpkin puree
1/4 cup milk
1 teaspoon vanilla extract
8 oz cream cheese, softened
1/4 cup granulated sugar (for cream cheese layer)
1 large egg (for cream cheese layer)