Fantastic Pumpkin Bread with Brown Sugar Cream Cheese Spread

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sliced upclose pumpkin breadMy good friend Sue recently moved from Nebraska to Washington State.  I was wondering how her move was going when I got this email and picture:

“You’ve got to make this pumpkin bread.  I always use Libbey’s pumpkin. You gunna love it cuz it tastes great and makes such nice gifts too.”

Sue's pumpkin bread3
She had me at “You gotta make this.”  Okay, Sue is in her new kitchen, she is sending me recipes, all is well again. 🙂

I did exactly what any good friend would do — went to the store, bought some pumpkin (and sugar – I was completely out) and I made pumpkin bread.

Pumpkin batter
Oh my gosh this stuff is good.

sliced pumpkin bread cr cheese
I added the Brown Sugar Cream Cheese just for fun!

pumpkin bread sliced
You outta make this — it is crazy good!

Pumpkin cr cheese upclose
Happy Baking,

John 15:12-15 This is my commandment, that you love one another as I have loved you. Greater love has no one than this, that someone lay down his life for his friends. You are my friends if you do what I command you. No longer do I call you servants, for the servant does not know what his master is doing; but I have called you friends, for all that I have heard from my Father I have made known to you.

Fantastic Pumpkin Bread with Brown Sugar Cream Chees
Prep time
Total time
Oh my word this is crazy good with the brown sugar cream cheese spread!
  • 5 cups sifted flour
  • 4 cups sugar
  • 4 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon cloves
  • 1 teaspoon allspice
  • 1 teaspoon salt
  • 1 29 oz. canned pumpkin (not pumpkin pie mix)
  • 1 cup melted unsalted butter
  • 2 cups finely chopped nuts (pecans or walnuts)
Brown Sugar Cream Cheese Spread
  • 2 - 8 oz. packages of cream cheese
  • 1 cup brown sugar
  • 1 teaspoon vanilla extract
  1. Mix all dry ingredients in mixer bowl. Add pumpkin, melted butter, and chopped nuts. On medium speed mix thoroughly.
  2. Scoop batter into two pans that have been oiled and floured.*
  3. Bake at 350 degrees F. about one hour until bread is done in the middle.
  4. Cool for 5 minutes and then remove from pan onto wire rack to finish cooling.
In mixing bowl on low speed, mix cream cheese, brown sugar, and vanilla. Store in airtight container in refrigerator. Remove from refrigerator for 30 minutes before using.
* Two 10" x 5" loaf pans or 4 smaller pans. Also works well in mini muffin tins.


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3 thoughts on “Fantastic Pumpkin Bread with Brown Sugar Cream Cheese Spread”

  1. Hmmm looks great, but that’s alot alot of sugar! You did say it contains no oil or eggs, but does have 2 sticks of butter so that would make it very moist and buttery!!

    • Ah Becky, you are so right about the oil … butter! My bad. I think it is alot of sugar too, and I was thinking the next batch I may cut it by 1/3 and see if it is noticeable. But for this batch I made as the recipe said and it really is sweetly divine.


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