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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cadtribute

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.

a cook

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.

Chellcook

posted:10/27/2006

This was well worth the time!!

a cook

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.

xime32

posted:3/20/2006

Very good! I did not have the gound cloves, so I added nutmeg.

junkadds

posted:3/7/2006

This recipe is GREAT! My 4 year old daughter loved it.

truewhitelove

posted:2/13/2006

Everyone at work loves it! I will definitely bake this again!

dportrey

posted:12/31/2005

Great with raisins! Stayed moist for days!

brandyjmcdonald

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!

Kathy Fulton

posted:12/18/2005

I LOVE this recipe. I have added some changes however. I add 1 bag of fresh chopped cranberries and a little bit of ginger. I make this bread for everyone I know and they love it.