A delicious and beautiful fall and holiday treat. Take it to go a fall or holiday appetizer!

Pumpkin Bread
  • 3 1/2 cups sifted flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoon ground ginger
  • 1 1/2 cups sugar
  • 1 1/2 cups packed light brown sugar
  • 2 cups canned pumpkin
  • 1 cup vegetable oil
  • 4 large eggs, lightly beaten
  • 2/3 cup water
  • 1 cup chopped walnuts

  • Preheat oven to 350°. Spray 2 10″ loaf pans with nonstick cooking spray.
    In a large bowl, sift together the flour, baking soda, salt, cinnamon, nutmeg and ginger. Add the sugar and brown sugar, and stir well to combine. Make a well in the center of the flour mixture and add the pumpkin, vegetable oil, eggs, and water. Stir well, slowly incorporating all of the flour mixture. Add the walnuts, and stir. Distribute batter evenly between loaf pans.
    Bake 1 hour or until wooden pick inserted near the center comes out clean. Cool in pans for 10 minutes. Then transfer to a wire rack to cool completely.
    To serve with Cranberry Spread cut rounded loaf tops off creating the flat rectangle.

    Cranberry Spread
    • 11 ounces cream cheese
    • 1 cup canned whole-berry cranberry sauce
    • Garnish whole cranberries from cranberry sauce.
    • Combine all and spread carefully on moist pumpkin bread.