I have a thing for grocery stores. Some people consider grocery shopping drudgery, but not I. Oh, the possibilities...the produce, the new products, the family favorites...the music! (Do you know how HARD it is not to belt out "Have You Never Been Mellow" in aisle 7? It's hard, people.)
*this post is sponsored by H-E-B.
I mention H-E-B on the blog and on Instagram quite a bit. Why? Well, it is my second home (I'm there at least 4 days a week), and it has everything you want in a grocery store and more, like fresh tortillas made in-house and as you watch. I'm beyond excited to be partnering with them on the blog.
Now, besides my love of grocery stores, I also have a great love of all things pumpkin. You knew that. PUMPKIN EVERYTHING!!!
This pumpkin cream cheese bread with cinnamon sugar pecans is a must make. Must make NOW.
The best part is...the bread is made using H-E-B's Pumpkin Spice Bread Mix. All natural with no preservatives or artificial colors, the mix is rich with warm spices and pumpkin. I've already eaten it plain, with chocolate chips, and this version. You can't go wrong here.
(Psst...if you have an H-E-B in your area, these Pumpkin Spice Bread and Baking mixes are $1 off in-store starting today through 10/31. No H-E-B, no problem. Go to heb.com/pumpkin, spend $25 on that page, and get a free mix!)
You'll start by making the cinnamon sugar pecans. Did you know Texas' state tree is the pecan tree? Now you do!
Make a cinnamon sugar syrup, then add your Texas pecans. Let cool. (You'll end up with more than you need...which is good because I guarantee you, you'll be eating these right off of the cookie sheet.)
Next up, the cream cheese layer. Ah, cream cheese....I love you.
The fastest part is whipping up the bread mix. No mixer required.
Layer 2/3 of the batter into the prepared pan. Sprinkle on some candied pecans. Spread on the cream cheese layer, then the remaining batter. Top with more pecans.
Bake. Cool. Slice. Devour.
Pumpkin Cream Cheese Bread with Cinnamon Sugar Pecans
{makes one loaf}
for the pecans:
2 tablespoons water
1/2 cup sugar
1 teaspoon cinnamon
1/2 teaspoon vanilla
1/2 cup H-E-B Texas Organics Pecan Pieces
for the cream cheese:
4 ounces H-E-B Organics Cream Cheese, room temperature
1 egg white
1/2 teaspoon vanilla
1/4 cup sugar
1 tablespoon flour
for the bread:
1 package H-E-B Pumpkin Spice Bread Mix
1 cup water
1/2 cup oil
2 eggs
Preheat oven to 350. Grease a 9x5" loaf pan. Line with parchment, leaving an overhang on the long sides.
In a small saucepan, bring the water, sugar, and cinnamon to a boil, stirring constantly. Let cook over medium-low heat until thick, bubbly, and 230 degrees.
Remove from heat; stir in vanilla and pecans. Stir until the mixture starts to look grainy. Pour onto a parchment-lined cookie sheet and press into a single layer. Set aside.
Make the cream cheese mixture. Start by beating the cream cheese until smooth and fluffy. Beat in the egg white and vanilla until smooth. Add sugar and flour, mixing again until smooth. Set aside.
In a large bowl, whisk the water, oil and eggs for the bread. Add in the pouch mix and stir until combined.
Pour 2/3 of the batter evenly into the prepared pan. Break apart the pecans and sprinkle 1/3 cup on top of the batter. Spread the cream cheese layer evenly over the pecans. Spread the remaining bread batter over the cream cheese. Sprinkle with 1/4 cup more pecans.
Bake for 60 minutes, or until the bread bounce back when lightly pressed in the center. Let cool in the pan for 10 minutes, then use the parchment to lift the bread onto a wire rack to cool completely. Once cooled, store in the refrigerator.
Serve thick slices for breakfast, snacks...or maybe ever dinner.
Oh yeah. Pumpkin Cream Cheese Bread with Cinnamon Sugar Pecans. Put this on your "must make during pumpkin season" list!
