Fantastic Pumpkin Bread with Brown Sugar Cream Cheese Spread

My 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.”

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.

Oh my gosh this stuff is good.

I added the Brown Sugar Cream Cheese just for fun!

You outta make this — it is crazy good!

Happy Baking,
Catherine

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

 

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Prep time

10 mins

Total time

1 hour 10 mins

 

Oh my word this is crazy good with the brown sugar cream cheese spread!

Ingredients

• 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

Instructions

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.

Notes

* Two 10" x 5" loaf pans or 4 smaller pans. Also works well in mini muffin tins.

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