Pumpkin Banana Bread with Pumpkin Spice Cream Cheese Spread

This bread is my first time to taste pumpkin this Fall. I bought two cans of pumpkin at the grocery store and have been dying to use it. It did not let me down.


Pumpkin Banana Bread
Adapted from Skinny Taste
Makes 12 slices


  • cooking spray
  • 1 cup whole wheat organic flour
  • 3/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. ground cinnamon
  • 1 tsp. pumpkin pie spice
  • 2 tbs. margarine or butter
  • 1/2 cup light brown sugar
  • 3 ripe bananas, mashed
  • 1/2 cup canned pumpkin
  • 2 eggs



  1. Preheat oven to 325 degrees. Coat loaf pan with cooking spray.
  2. In a medium bowl mix flour, baking soda, salt, cinnamon and pumpkin pie spice. Set aside.
  3. In a large bowl, using an electric mixer, cream together butter and brown sugar.
  4. Add bananas, pumpkin and eggs to butter and brown sugar mixture. Mix on medium until completely blended together.
  5. Add dry ingredient mixture in and mix on low to medium until completely incorporated.
  6. Pour into loaf pan and bake for 1 hour.


Pumpkin Spice Cream Cheese
Adapted from Skinny Taste


  • 8 oz. fat free cream cheese
  • 1/2 cup canned pumpkin
  • 1 tsp. ground cinnamon
  • 1 tsp. pumpkin pie spice
  • 2 tbs. light brown sugar
  • 2 tbs. sugar or sugar substitute



  1. Using an electric mixer blend all ingredients together.
  2. Mix until smooth and creamy.

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