13 November 2008

Pumpkin Cream Cheese Bread




Just made this tonight. It was so delicious that I had to share it with you....


Pumpkin Cream Cheese Bread

2 1/2 cups sugar
1 (8 oz.) pkg. cream cheese, softened
1/2 cup butter
4 eggs
1 (16 oz.) can pumpkin
3 1/2 cups flour
2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. baking powder
1/4 tsp. ground cloves
1 cup chopped nuts, optional
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Combine sugar, cream cheese and butter, mixing well at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in pumpkin. Add combined dry ingredients, mixing just until moist. Fold in nuts, if desired. Pour into 2 greased/floured loaf pans (if you're using mini-loaf pans, this recipe will make 12 mini loaves). Bake at 350F for 1 hour (30 minutes for mini loaves) or until toothpick inserted into center comes out clean. Cool 5 minutes, then remove from pans.


I halved this recipe tonight and it turned out perfect!It's the best pumpkin bread recipe that I've ever made.

5 comments:

Jamie @ Purposeful Pursuit said...

That looks delicious! I'm glad you shared the recipe.

Betsy said...

Yum! I bet the cream cheese makes it really moist! The picture is beautiful!

Britt-Arnhild said...

It is the perfect pumpkin time now, isn't it :-) Enjoy your bread.

Lisa said...

Mmmmm.....a great fall bread.

Nancy said...

I have a pumpkin bread recipe that I love, but it doesn't have cream cheese in it...might have to give this one a try, too! Thanks for sharing!