Pumpkin-Cream Cheese Bread

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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What You Need

1/2

cup (1 stick) butter or margarine, softened

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

2-1/2

cups sugar

eggs

can (15 oz.) pumpkin

3-1/2

cups flour

tsp. baking soda

tsp. salt

tsp. ground cinnamon

1/2

tsp. CALUMET Baking Powder

1/4

tsp. ground cloves

cup PLANTERS Pecan Pieces

Make It

HEAT oven to 350°F. Beat butter, cream cheese and sugar in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in pumpkin. Gradually add combined dry ingredients, mixing after each addition just until moistened. Stir in nuts.

POUR into 2 greased and floured 9x5-inch loaf pans.

BAKE 55 min.or until toothpick inserted in centers comes out clean. Cool 5 min.; remove from pans to wire racks. Cool completely.

Kraft Kitchens Tips

Make Ahead

Bake bread as directed; cool completely. Wrap securely in plastic wrap. Freeze up to 1 month. Thaw, wrapped, at room temperature for 12 hours.

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Jenni468

posted:12/17/2005

Not quite sure what happened but it seemed to just explode all over and came out very dry. I plan on trying this recipe again as it seems like it would be better than this. I know I probably did something wrong but not sure what so I will definitely give it another chance. I love pumpkin bread and the recipes I get from here are always good so its back to the mixing bowl for me. LOL

marcie82

posted:11/30/2005

This was a great recipe for pumpkin bread! Really moist and a definite crowd pleaser.

AhLuna

posted:10/18/2005

This is one of my faves, especially at this time of year. I add about 1 cup of raisins to this and it doesn't last around my house! Company always enjoys it too! Just feels like fall and Holiday time to smell it baking in the house too!

Nan Nan29

posted:10/11/2005

My son-in-law loves this and I make two so I can share

rthom1

posted:12/21/2004

recipe was pretty easy to follow. i used a regular baking pan than the loaf pan and cut small squares at our office party. still have half a pan left. also a suggestion, instead of glaze, use cream cheese icing....enjoy!

GAFulks

posted:12/19/2004

Have used this recipe for Holiday gifts for many years and is a great hit. Everyone loves it.

akperdue

posted:12/1/2004

My daughter and I made this together and baked it in 5 tea size loafs as was suggested by a friend. They turned out nicely! Nice size to freeze and share with others when the opportunity arises!

sdmlrm

posted:11/23/2004

I love the texture of this recipe! I had to omit the pecans, though, because I didn't have them. My daughter thought it needed a little more sugar or a little less flour. All in all, it was very yummy!

cowlover76

posted:11/17/2004

I found this recipe in one of the grocery store aisle cookbooks in 1996 and I have made it every year since- I am glad I found it here because I lost my original! This is a family fave!

princessarah555

posted:11/17/2004

I love baking bread and am always looking for something different. Cream cheese seemed like a weird idea, but I decided to give it a try. All I have to say is it was DELICIOUS! (i repalced 1/2 cinn/cloves w/pumpkin pie spice, added some vanilla, and cranberries.) this recipe is definitely a keeper and will be on the Thanksgiving table!