It's not Fall without a freshly baked pumpkin bread!
If you are looking for an easy pumpkin bread recipe, look no further than our new Easy Pumpkin Bread with Cinnamon Orange Spread! This week we took to the WOT Test Kitchen and came up with this better-for-you pumpkin bread that is extremely easy to make.
WOT we love about this recipe: The bread is delicious on its own, but the Cinnamon Orange Spread adds the perfect amount of sweet + savory!
Note: We used Neufchâtel cheese, but if you have cream cheese, you can use it in its place.
Easy Pumpkin Bread with Cinnamon Orange Spread
- 1¾ cups all-purpose flour
- 1 tsp. baking soda
- 2 tsp. ground cinnamon
- ¼ tsp. ground nutmeg
- ¼ tsp. ground ginger
- ¾ tsp. salt
- 2 large eggs, at room temperature
- ⅓ cup granulated sugar
- ½ cup packed light or dark brown sugar
- 1½ cups pumpkin puree (canned)
- ⅓ cup vegetable oil or melted coconut oil
- 8 oz. Neufchâtel or cream cheese (room temperature)
- 1 tbsp. coconut palm sugar
- ¼ tsp. cinnamon
- 1 tsp. orange zest
- Preheat oven to 350°F. Lower the oven rack to the lower third position, this will help from the top of the bread from browning too much.
- Grease a 9×5-inch loaf pan with butter and set aside.
- In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg, ginger, and salt together until combined.
- In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together until combined. Whisk in the pumpkin, and oil.
- Pour these wet ingredients into the dry ingredients and whisk together.
- Pour the batter into the prepared loaf pan and bake for 45-50 minutes. If the bread looks like it is browning too much, loosely cover the top of the bread with parchment paper.
- The bread is done when a toothpick inserted in the center comes out clean. Let the bread cool before removing it from the loaf pan and slicing.
- Combine the softened Neufchâtel or cream cheese in a bowl with the coconut palm sugar, cinnamon, and orange zest, using a fork to blend the ingredients. Place the spread in a small ramekin until ready to use. The spread should be covered and stored in the refrigerator. Let rest for 20 minutes at room temperature before serving.
All photos by Lorianne DeVita