This warming, yummy spice bread can be enjoyed as a snack, dessert or breakfast treat. It's even more delicious with a steaming cup or coffee, tea, hot cocoa or spiced chai. For a maple flavor, simply substitute pure maple syrup for honey in the Cream Cheese Spread recipe.
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| Servings |
loaf
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Ingredients
Liquid Ingredients
- 1 cup pumpkin puree fresh or canned
- 1 cup organic cane sugar
- 1/2 cup milk
- 1/2 cup Virgin Coconut Oil melted
- 2 large egg(s)
Cream Cheese Spread
- 8 ounces cream cheese softened
- 3 Tbsp honey raw if availalbe
- 1/2 tsp vanilla extract
- cinnamon
Ingredients
Liquid Ingredients
Cream Cheese Spread
|
Rate this recipe!
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Instructions
- Preheat oven to 350 degrees F.
- Butter or spray one 9X5 loaf pan; dust with flour. Set aside.
- Combine pumpkin puree with sugar, milk and oil. Whisk in eggs, one at a time until well-mixed.
- Separately, stir together all dry ingredients; gradually add to pumpkin mixture, beating with an electric mixer or a wire whisk until smooth.
- Transfer batter to prepared loaf pan; bake 60-70 minutes or until done when tested with a toothpick.
- Cool in pan for 15-20 minutes; loosen edges with a knife, flip onto a wire rack and continue cooling while preparing the cream cheese spread.
- Whisk softened cream cheese, honey, vanilla and cinnamon together until completely blended. Once cooled, slice and serve the pumpkin bread with cream cheese spread.
