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.
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!