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Easy Pumpkin Bread with Cinnamon Orange Spread

Ingredients

  • 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
Cinnamon Orange Spread
  • 8 oz. Neufchâtel or cream cheese (room temperature)
  • 1 tbsp. coconut palm sugar
  • ¼ tsp. cinnamon
  • 1 tsp. orange zest

Instructions

  • 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. 
For the Cinnamon Orange Spread
  • 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. 
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