This past week on my Instagram page, I did a photo series called “Seven Days of Pumpkin,” which included a mixture of photos highlighting some of my favorite pumpkin treats and cocktails at some of my favorite East End eateries, in addition to some homemade autumn-inspired recipes.
For me, pumpkin is a comforting and heartwarming food that brings friends and family together during the holiday season. How about a fresh out-of-the-oven pumpkin muffin with golden honey spread or a soothing pumpkin spice latte while on-the-go? For this post, I will share with you two of my favorite recipes: Pumpkin Spice Bread and Pumpkin Cream Cheese Spread.
For the Pumpkin Spice Bread:
- 2 cups sugar
- 1 cup lowfat buttermilk
- 4 eggs, lightly beaten
- 15 oz. canned unsweetened pumpkin
- 3 1/2 cups flour
- 2 teaspoons salt
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon nutmeg
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- Preheat oven to 350 degrees.
- Butter and flour 2 9 by 5 loaf pans.
- Stir together sugar and buttermilk. Stir in eggs and pumpkin.
- Combine dry ingredients in separate bowl.
- Blend dry ingredients and water into wet mixture, alternating.
- Divide batter between two loaf pans.
- Bake for 35 minutes or until toothpick comes out clean.
- Let stand 10 minutes. Remove from pans and cool.
Yields 8-10 mini loaves
For the Pumpkin Spice Cream Cheese
- 10 oz whipped cream cheese, room temperature
- 8 oz canned unsweetened pumpkin
- 1/3 cup sugar
- 1 teaspoon vanilla
- 2 teaspoons pumpkin pie spice
- Blend all ingredients together for one minute, then enjoy!
Pumpkin Spice Bread adapted from the Food Network. The Pumpkin Spice Cream Cheese is an original recipe, taught to me by family from when I was younger.