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Pumpkin-Cream Cheese Bread

Pumpkin-Cream Cheese Bread recipe
photo by:kraft
With cream cheese, pumpkin, pecans and spices baked right into this moist, homemade quick bread, it’s sure to become an autumn favorite.
time
prep:
20 min
total:
1 hr 15 min
servings
total:
32 servings or 2 loaves, 16 servings each
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posted:
11/20/2006
I've made this recipe for the last ten years. It's a family favorite. Very delicious and moist. I reduce the amount of sugar when we have it for breakfast.
posted:
11/4/2006
I was looking for a different recipe for pumpkin bread and this recipe sounded great. I like to modify recipes if possible to make them healthier. I used white whole wheat flour and splenda and everybody at work LOVED it. They couldn't tell the difference. I am definitely making this one again and again.
posted:
11/4/2006
This is the very best pumpkin bread: moist and favorful. I have been making it every year since it was introduced--I think in the late 80's or early 90's. When died cranberries became available, I added them, 1 cup dried cranberries, to the recipe; great became perfect! Other changes I've made include substituting: low-fat Philly for regular and 2 whole eggs plus 4 egg whites instead of 4 whole eggs.
posted:
10/27/2006
This was well worth the time!!
posted:
4/16/2006
This was very moist, rich, and dense. It fills you up very quickly. Although it was still very good, I think I like regular pumpkin bread better. It was lighter.
posted:
3/20/2006
Very good! I did not have the gound cloves, so I added nutmeg.
posted:
3/7/2006
This recipe is GREAT! My 4 year old daughter loved it.
posted:
2/13/2006
Everyone at work loves it! I will definitely bake this again!
posted:
12/31/2005
Great with raisins! Stayed moist for days!
posted:
12/21/2005
This bread is GREAT! I used Philadelphia fat free cream cheese, light butter, and Splenda sugar-blend for baking to make it a little healthier. I will definitely make this bread again!
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