Thanksgiving Pumpkin Bread, with Cream Cheese Spread

Thanksgiving is a time to get together with family and friends to celebrate all the good in our lives. In my house Thanksgiving is a time to gather around the table and enjoy great food. I go all out for Thanksgiving and make more food than any one family could consume. Desserts are a high priority and I strive to give new taste experiences every year; along with some family traditions of course.

It is not even October yet and already I am planning the menu; specifically the dessert menu. I use pumpkin in several recipes. As a time saver I will substitute pumpkin in a can, but everyone should know just how easy it is to make your own pumpkin puree.

Pumpkin Puree

Slice two Pie Pumpkins in half and remove the seeds. (Don't throw them away because you can roast them for a tasty snack or use them as a garnish for other dishes!) Pie pumpkins are sold in the produce section of your local grocer, and are generally smaller than carving pumpkins. Drizzle olive oil over the exposed meat of the pumpkin and wrap each in aluminum foil. Bake at 350 degrees until fork tender.

Scrape the pumpkin onto a large baking sheet and mash with a potato masher or large fork; or place pumpkin into a food processor or blender and puree. The puree should be stored in an airtight container in the refrigerator or frozen if you are not going to use it immediately. As the pumpkin sits it will release some of its moisture and form a layer of liquid on the top which should be removed prior to using the puree in baking.

Pumpkin Bread
2 2/3 cups sugar
2/3 cup sugar
16 oz homemade pumpkin puree
2/3 cup water
4 eggs
3 1/3 cups self rising flour
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon vanilla
2/3 cup chopped pecans (optional)
2/3 cup raisins (optional)

Heat your oven to 350 degrees. Grease the bottom of 2 loaf pans (9x5x3). Cream sugar and shortening, in a large mixing bowl. Add in pumpkin, water, and eggs. Stir well before adding spices (cinnamon and cloves), vanilla, and finally the flour. (If you are going to add chopped nuts and raisins add them now.) Divide dough equally between the two pans and bake until wooden toothpick or knife inserted into the middle comes out clean. Baking time is usually 1 hour and 10 minutes, but can vary slightly due to elevation and moisture content of the homemade pumpkin puree. When finished baking allow the bread to rest in the pan for 5 minutes, then remove from pan. Make sure to cool the loaf completely prior to slicing as the hot loaf tends to squish and not hold its shape.

You can make this pumpkin bread dough up to 6 days ahead of time, just wrap it securely and keep it in the refrigerator until you are ready to use it! Make sure to give it a stir when you are ready to bake to ensure all ingredients are still distributed equally.

Cream Cheese Spread

1 package room temperature cream cheese
2 cups powdered sugar
1 teaspoon vanilla
Splash of milk as needed

Whip ingredients together, use milk if needed until you reach a spreadable consistency. Use this Cream Cheese Spread on your homemade pumpkin bread for a truly tasty treat!