Recipes by Marcia Frost

Pumpkin Spice Latte
Cream Cheese Bread

I made a pumpkin cream cheese bread last year that was pretty good. I didn't have a chance to make it again, and wanted to make a few changes. It was missing something to make it really special.

When I received a note from Sugarland Distilling that it was time for the release of their Pumpkin Spice Latte Sipping Cream, I knew that was it. I asked them to send me a bottle and I'd present a great recipe to use it in.

It took a little experimenting, but this Pumpkin Spice Latte Cream Cheese Bread has been raved about by everyone who tried it.

My love of crockpots is well known and I find it especially wonderful for breads as it keeps them so moist. (If you haven't tried my Crockpot Banana Bread, you should.) Also, since this bread is so moist, it freezes very well.

2 Eggs
1-2/3 cups all-purpose white flour
1 teaspoon baking soda
1-1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
3/4 cup granulated sugar
1 teaspoon vanilla
1/4 cup vegetable oil
1/4 cup Sugarland Pumpkin Spice Latte Sipping Cream
3/4 cup canned pumpkin

Cream Cheese Filling
1/4 cup granulated sugar
1 egg
8 oz bar cream cheese (I use one third lower fat)*
1 teaspoon vanilla

*Take the cream cheese out of refrigerator at least an hour before for easy mixing.


  • Spray a large crockpot (I use my 7 quart) with cooking spray.

  • For bread base: Beat eggs, vanilla, vegetable oil, sipping cream and pumpkin with electric mixer until smooth.

  • Mix in dry ingredients.

  • In a separate bowl, blend together sugar, egg, cream cheese and vanilla for filling.

  • Pour half the bread mixture into the crockpot, followed by half of the cream cheese. Repeat.

  • Use a knife to swirl the cream cheese mixture on top of the bread.

  • Cook on high for two and a half hours.

  • Remove cover and cool 20 minutes before cutting.

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