Warm Pumpkin Bread with a side of creamy cheesecake sauce

My house still smells wonderful after baking several loaves of my Pumpkin Bread.   I made up a quick Cheesecake Sauce and with a sprinkle of cinnamon on top this dessert is complete.   Did I say dessert?   How about for a snack, breakfast... we eat it all throughout the day!   Enjoy!

Warm Pumpkin Bread

Ingredients:

• 1 (15 ounce) can pumpkin puree
• 4 eggs
• 1 cup vegetable oil
• 1/2 C water
• 2 C brown sugar
• 1 C white sugar
• 1 t vanilla
• 3 1/2 C all-purpose flour
• 2 t baking soda
• 1 1/2 t salt
• 1 t ground cinnamon
• 1 tn ground nutmeg
• 1/2 t ground cloves
• 1/4 t ground ginger
• 1 C chopped pecans or walnuts (optional)

Directions:   Preheat oven to 350 degrees F and grease and flour three 7x3 inch loaf pans. 

In a large bowl, mix together pumpkin puree, eggs, oil, water,sugars and vanilla until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended.   Add chopped nuts if desired.   Pour into the prepared pans. 

Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Cheesecake Sauce

Ingredients:

• 1 pkg cream cheese, softened
• 1/2 C powdered sugar
• 1 t vanilla
• 4 T half and half

Directions:   In a bowl cream the cream cheese with the powdered sugar.   Add vanilla, mix then add the half and half, a tablespoon at a time until you have a creamy sauce consistency.   Add a dollop to your warm pumpkin bread and dust with cinnamon.