As the leaves begin to change and the air gets cooler, there’s nothing quite like the taste of pumpkin to usher in the fall season. This pumpkin bread with cream cheese spread recipe is the perfect way to enjoy a cozy, homemade treat that’s sure to please everyone in your family.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp pumpkin pie spice
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup chopped walnuts (optional)
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
- In a large bowl, mix together the pumpkin puree, vegetable oil, eggs, and granulated sugar until well combined.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- If desired, fold in the chopped walnuts.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- While the bread is baking, make the cream cheese spread by mixing together the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Let the bread cool for a few minutes before slicing and serving with the cream cheese spread.
Nutritional Information:
Each serving of pumpkin bread with cream cheese spread contains approximately:
- Calories: 315
- Fat: 18g
- Carbohydrates: 34g
- Protein: 4g
- Sugar: 23g
Cooking Time:
This pumpkin bread with cream cheese spread recipe takes approximately 1 hour and 15 minutes to prepare and cook.
Equipment:
- 9×5 inch loaf pan
- Medium mixing bowl
- Large mixing bowl
- Whisk or electric mixer
- Spatula
- Cutting board and knife
Serving Suggestions:
This pumpkin bread with cream cheese spread is perfect for breakfast or as a snack any time of day. Serve it warm with a cup of coffee or tea for a cozy fall treat.
Variations:
If you want to mix things up, try adding some chocolate chips or raisins to the batter before baking. You could also sprinkle some cinnamon sugar on top of the bread before baking for an extra burst of flavor.
Substitutions:
If you’re looking to make this recipe a bit healthier, try using whole wheat flour instead of all-purpose flour. You could also substitute the vegetable oil for applesauce or mashed bananas to cut down on the fat content.
Storage:
This pumpkin bread with cream cheese spread can be stored in an airtight container at room temperature for up to 3 days. You can also freeze the bread for up to 2 months.
Tips:
- Make sure to let the bread cool for a few minutes before slicing to avoid it falling apart.
- If you’re using a glass loaf pan, reduce the oven temperature by 25°F (15°C) to avoid over-browning the bread.
- If you don’t have pumpkin pie spice, you can make your own by mixing together cinnamon, nutmeg, ginger, and allspice.
FAQs:
What can I use instead of cream cheese for the spread?
If you don’t like cream cheese, you could try using a vanilla frosting or whipped cream instead.
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree instead of canned. Just make sure to cook and puree the pumpkin before using it in the recipe.
Can I make this recipe gluten-free?
Yes, you can use a gluten-free flour blend instead of all-purpose flour to make this recipe gluten-free.
Final Thoughts:
This pumpkin bread with cream cheese spread is the perfect fall treat that’s sure to satisfy your cravings for something warm and cozy. The bread is moist and flavorful, while the cream cheese spread adds a creamy tang that perfectly complements the pumpkin flavor. Whether you’re enjoying it for breakfast or as an afternoon snack, this recipe is a must-try for anyone who loves the taste of pumpkin.