Pumpkin Bread with Cinnamon Honey Cream Cheese Spread!

So many of you have been asking for pumpkin recipes and it is that time of year.  While I like most things involving the use of pumpkin...pumpkin pie, pumpkin muffins, pumpkin roll, I think pumpkin bread is one of my favorites which is why I am starting with it.

This is a really moist pumpkin bread recipe and is wonderful just by itself, but if you want to kick it up to a whole new level, make the 'Cinnamon Honey Cream Cheese Spread' to slather on it...oh my, it is good stuff!   It's perfect for breakfast or a late afternoon snack.

This recipe makes two big loaves of bread or I made one big loaf and four mini loaves to share with other people.  You could make eight mini loaves for little gifts or to place in a gift basket with other sweets or a gourmet coffee or tea sampler.  Wouldn't that make a nice inexpensive gift for those folks you want to show some gratitude for during the holidays?

Here is what you will need for this pumpkin bread and the cream cheese spread:

1 cup vegetable oil
2/3 cup water
4 eggs, beaten
3 cups sugar
3  1/2 cups all purpose flour
1  1/2 tsp. salt
2 tsp. baking soda
1 tsp. cinnamon
2 tsp. pumpkin pie spice
1  16 oz. can pumpkin
1 cup nuts, chopped  ( walnuts or pecans work best)

Cinnamon Honey Cream Cheese Spread
1  8oz block of cream cheese, softened (I used light)
3 Tbs. honey
1/2 tsp. cinnamon

Preheat oven to 350 degrees.

Combine the oil, eggs, water and sugar,  Sift together the flour, salt, baking soda, cinnamon, and pumpkin pie spice.   Add the pumpkin and the wet mixture (eggs, oil, water, sugar).  Blend just until the dry ingredients are wet.  Stir in the chopped nuts.

Grease 2   9" x 5" loaf pans well.   Divide the mixture evenly between the two pans.   Bake for 1 hour.   A pick inserted into the middle should come out clean. 

Or you can do mini loaves.  I did one large loaf and 4 mini loaves.  The mini loaf pan only needs to bake about 50 minutes. 

To make the cream cheese spread, blend the softened cream cheese with the honey and cinnamon.  Place in the refrigerator until ready to serve. 

Pumpkin Bread with Cinnamon Honey Cream Cheese Spread! 


  1. Greetings from windblown southeastern CT ~ I found a few really tasty looking recipes on your blogspot today, this one included.

    I have several cooking baking adventures to look forward to in the near future(pumpkin bread with the spread, pasta fagioli soup & Aunt Millie's Tinker cake; thank you muchly for sharing!


  2. Yum! This would be perfect to make for our ladies fall brunch at church!

  3. Oh yummy. I can hardly wait

  4. I would like to know if a 16oz can of sweet potatoes could be used instead of the 16oz can of pumpkin? My family loves sweet potatoes. Pumpkin not so much! If not, do you have a sweet potatoe bread recipe that you could share?
    Thank you!
    Happy Thanksgiving to you and family!

    1. I always substitute sweet potatoes for the pumpkin !! works great !!

  5. The sweet potatoes would probably work also, just puree them up real well in your food processor or with a mixer.

  6. Hope you Thanksgiving was great!

  7. Looks so yummy thank you so much for sharing,I can't wait to make this for my family such great southern food.

  8. This looks so very yummy thank you for sharing all of your awesome southern dishes, I can't wait to make this for my family.

  9. Looks good.Hope to make it soon.

  10. Making this recipe today..I am sure it will be as yummy as it smells!!

  11. I just made this an it is sooo good thanks for sharing your recipe

  12. This is my basic recipe for pumpkin bread, too. I've made it as is, with raisins, and with chocolate chips. I sometimes use brown sugar in place of the white sugar, too. Pumpkin is my favorite fruit bread.

  13. I pumpkin Puree from Pie Pumpkins, and I want to use Glutino Bread (Gluten Free) Think it would work??????



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