We all know that the main signs of falls arrival are the changing colors of the trees, those cool crisp mornings, and the onslaught of all things pumpkin spice. Not to be disrespectful to all the pumpkin spice, but I am still a sucker for the traditional pumpkin bread. To spice (pun intended) it up a bit and add a bit more fun, this year I paired my go to pumpkin bread recipe with a little homemade spiced cream cheese spread. It was like adding frosting to the cake. Quite literally!

Pumpkin Bread Recipe:

2 cups sugar
1 cup vegetable oil
4 eggs
3 1/3 cup all purpose flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1 tsp ground nutmeg
2/3 cup water
1 can of pumpkin puree (15 ounces)
2-3 TBSP turbinado sugar for the top

Mix the sugar, oil, and eggs together in your mixing bowl. Next mix all your dry ingredients in a separate bowl and alternately add the dry ingredients and the water until both are fully incorporated. Then mix in your pumpkin puree and mix until well incorporated. Fill your greased and floured loaf pan with the batter and top with the turbinado sugar. Bake at 350°F for about an hour or until a tooth pick to the center of the loaf comes out clean.

Spiced Cream Cheese

1 tub plain whipped cream cheese
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
2 Tbsp. light brown sugar

Mix all ingredients thoroughly and use to spread on your warm pumpkin bread slices.

I love the sweet crunch that the turbinado sugar adds to the top of the pumpkin bread, and the creamy spice of the cream cheese is just perfect with the pumpkin bread. This with a vanilla latte is my idea of the perfect fall breakfast. Or snack. Or dinner. You know, its good just about anytime!