recipe || pumpkin bread & cream cheese spread

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I know I have shared my sweet Mama’s pumpkin bread recipe here before, but rather than just reposting the same one, I feel that it deserves a second post for this autumn season. There are many recipes that my lovely Mother makes that are favorites, but two that always always always come to mind first are her granola recipe and this pumpkin bread recipe.

*Sidenote: I made a different granola recipe the other day and J took it to work with the next morning and when he pulled out his lunch bag later that evening he told me, “Yep, Mom’s granola is a whole lot better.” She’s just wise in the kitchen, my friends.

This bread is the first thing I make as soon as that first fall chill hits. Since it makes two I usually add in chocolate chunks to one loaf for AK and keep the other plain because, though I am a wholehearted chocolate lover, when it comes to this pumpkin bread I will always choose the plain. And spread the cream cheese mixture over top of it and ohhhh my gracious, you’ll be dancing!

Pumpkin Bread

3 1/3 cups all-purpose flour

2 teaspoons baking sode

1 1/2 teaspoons salt

3 teaspoons cinnamon

3 teaspoons nutmeg

1/2 teaspoon ginger

3 cups sugar

4 eggs

2/3 cup water

2 cups canned pumpkin

1 cup oil

Directions

Combine dry ingredients. Add remaining ingredients and beat well. Pour into two greased and floured loaf pans or into seven mini loaf pans and fill 2/3 full. Bake loaf pans at 350 degrees for 1 hour.

It’s truly the BEST!

Spread: Whip up 4 ounces softened cream cheese in a bowl. Add (eyeballing) powdered sugar, a bit of milk, and a dash of vanilla. Whip together, adding in extra of whatever’s needed. (Start with less milk and work your way up.) Put into a small bowl and store in refrigerator.

Happy Baking, lovely ones!