Pecan Pumpkin Bread with Pumpkin Cream Cheese Spread

A moist and delicious harvest time bread enhanced with the addition of a flavorful, seasonal cream cheese spread.

Serves: 24Prep: 30 minutesCook: 1 hour 15 minutesTotal: 1 hour 45 minutesDifficulty: Medium

Serves: 24

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 3 1/4 cups granulated sugar
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 cup vegetable oil or light olive oil
  • 2/3 cup water
  • 4 eggs
  • 2 cans (15 oz.) of pumpkin puree
  • 1 cup chopped pecans
  • 1 package (8 oz.) cream cheese, room temperature
  • 3/4 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla

Directions

  • For the Pumpkin Bread: Heat oven to 350°F. Grease bottom only of two 9”x5” loaf pans.
  • In a large bowl, combine the flours, 3 cups of the sugar, baking soda, salt, cinnamon and nutmeg; mix well.
  • In a medium bowl, combine the oil, water, eggs and 1 can of the pumpkin puree; mix well. Add to flour mixture and beat for 1 minute at medium speed. Stir in pecans.
  • Pour batter into prepared pans and bake for 60-70 minutes or until a toothpick inserted in the centers comes out clean. Cool 15 minutes.
  • Carefully remove from pans and allow to cool completely on a wire rack.
  • For the Spread: Beat the cream cheese, ½ cup of the pumpkin puree, ¼ cup of sugar, pumpkin pie spice and vanilla in a medium mixing bowl on medium speed, stopping often to scrape mixture, until well combined.
  • Cover and refrigerate for at least 1 hour, and up to 24 hours, to allow flavors to blend.
  • Slice bread and serve with a schmear of spread.

Recipe Information

Serves: 24

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 3 1/4 cups granulated sugar
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 cup vegetable oil or light olive oil
  • 2/3 cup water
  • 4 eggs
  • 2 cans (15 oz.) of pumpkin puree
  • 1 cup chopped pecans
  • 1 package (8 oz.) cream cheese, room temperature
  • 3/4 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla

Directions

  • For the Pumpkin Bread: Heat oven to 350°F. Grease bottom only of two 9”x5” loaf pans.
  • In a large bowl, combine the flours, 3 cups of the sugar, baking soda, salt, cinnamon and nutmeg; mix well.
  • In a medium bowl, combine the oil, water, eggs and 1 can of the pumpkin puree; mix well. Add to flour mixture and beat for 1 minute at medium speed. Stir in pecans.
  • Pour batter into prepared pans and bake for 60-70 minutes or until a toothpick inserted in the centers comes out clean. Cool 15 minutes.
  • Carefully remove from pans and allow to cool completely on a wire rack.
  • For the Spread: Beat the cream cheese, ½ cup of the pumpkin puree, ¼ cup of sugar, pumpkin pie spice and vanilla in a medium mixing bowl on medium speed, stopping often to scrape mixture, until well combined.
  • Cover and refrigerate for at least 1 hour, and up to 24 hours, to allow flavors to blend.
  • Slice bread and serve with a schmear of spread.

Nutrition Information

Nutrition Information
Amount per serving
Calories330
Total Fat17g
Saturated Fat3g
Cholesterol40mg
Sodium300mg
Total Carbohydrate43g
Dietary Fiber2g
Sugars28g
Protein4g