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Was your mouth watering as you read about Elsie's delicious pumpkin bread in Marigolds and Murder? You're in luck! I've got the exclusive recipe.





Spice mixture (May be substituted with 2 tsp pumpkin pie spice):

  • 1 tsp cinnamon
  • 1/4 tsp all spice
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg

Sugar and Spice Nut Topping:

  • 3/4 cup chopped pecans
  • 1 tsp spice mixture (see spice mixture)
  • 1/3 cup granulated sugar
  • 2 Tbsp brown sugar
  • 1 1/2 cup + 2 Tbsp all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp spice mixture (see spice mixture)
  • 1 1/2 cup granulated sugar
  • 1 cup canned pumpkin
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1/3 cup water

Cream Cheese Ribbon:

  • 4 oz cream cheese, softened
  • 2 Tbsp granulated sugar
  • 1 Tbsp all-purpose flour
  • 1 egg yolk
  • 2 tsp milk


1. Preheat over to 350°

2. Prepare spice mixture: combine all spice mixture ingredients in a small bowl, set aside

3. Sugar and Spice Nut Topping:

  • Chop 3/4 cup pecans.
  • Mix together 1 tsp of the spice mixture, 1/3 cup sugar and 2 Tbsp brown sugar in a small bowl.
  • Add chopped pecans to the bowl and stir to combine.
  • Set aside.

4. Combine dry bread ingredients:

  • In a large bowl, mix together 1 1/2 cup+ 2 Tbsp all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, 1 tsp spice mixture and 1 1/2 cup granulated sugar.
  • Once the ingredients are well mixed, make a well in the center of the dry ingredient bowl. 
  • Set aside.

5. Combine wet bread ingredients:

  • In a medium bowl, whisk together 1 cup canned pumpkin, 1/2 cup vegetable oil, 2 eggs and 1/3 cup water. 

6. Prepare bread batter:

  • Pour the wet ingredient mixture into the well in the dry ingredient bowl. Use a wooden spoon to mix until just combined. (Make sure not to over mix here or you'll end up with chewy pumpkin bread.)

7. Cream cheese mixture:

  • In a medium bowl, add 4 ounces softened cream cheese, 2 Tbsp granulated sugar, 1 Tbsp flour, 1 egg yolk and 2 tsp milk. Use an electric mixer to whip the ingredients together until smooth and creamy. 

8. Assemble the bread:

  • Prepare a 9 x 5 inch loaf pan with non-stick spray
  • Pour half of the pumpkin bread batter into the pan.
  • Use a rubber spatula or spoon to scoop the cream cheese mixture on top of the batter. Spread it out as evenly as possible.
  • Sprinkle 1/2 of the sugar and spice nut mixture on top of the cream cheese layer. 
  • Scoop the rest of the pumpkin bread batter on top of the nut layer and spread out evenly. 
  • Sprinkle the remaining 1/2 of the sugar and spice nut mixture evenly on top. 

9. Baking: 60-70 minutes

  • Tent the loaf pan with foil for the first 25 minutes of baking (this will prevent the sugary topping from burning).
  • After 25 minutes, remove the foil and bake for another 35 minutes. 
  • Start checking the loaf after 1 hour of baking time. Poke the loaf with a toothpick or fork to test if it's ready. Once the bread is done the toothpick or fork will come out clean. 
  • I began checking at 1 hour, and my loaf was baked to perfection at 1 hour and 10 minutes--time my vary slightly depending on your oven and bakeware. 

10. Cool down:

  • Let the pumpkin bread sit and cool down in the loaf pan before removing it. 
  • Slice, serve and enjoy!