Pumpkin Spice Bread with Honey-Cream Cheese Spread
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.
Servings
1loaf
Servings
1loaf
Ingredients
Liquid Ingredients
  • 1cup pumpkin pureefresh or canned
  • 1cup organic cane sugar
  • 1/2cup milk
  • 1/2cup Virgin Coconut Oilmelted
  • 2large egg(s)
Dry Ingredients
  • 1-2/3cups all-purpose flouror whole wheat pastry flour
  • 1tsp baking soda
  • 1tsp cinnamon
  • 1/2tsp baking powder
  • 1/2tsp salt
  • 1/2tsp nutmeg
  • 1/4 tsp clovesground, firmly packed
Cream Cheese Spread
Instructions
  1. Preheat oven to 350 degrees F.
  2. Butter or spray one 9X5 loaf pan; dust with flour. Set aside.
  3. Combine pumpkin puree with sugar, milk and oil. Whisk in eggs, one at a time until well-mixed.
  4. Separately, stir together all dry ingredients; gradually add to pumpkin mixture, beating with an electric mixer or a wire whisk until smooth.
  5. Transfer batter to prepared loaf pan; bake 60-70 minutes or until done when tested with a toothpick.
  6. 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.
  7. Whisk softened cream cheese, honey, vanilla and cinnamon together until completely blended. Once cooled, slice and serve the pumpkin bread with cream cheese spread.