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Breads

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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What You Need

1/2
cup  (1 stick) butter or margarine, softened
1
pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
2-1/2
cups  sugar
4
 eggs
1
can  (15 oz.) pumpkin
3-1/2
cups  flour
2
tsp.  baking soda
1
tsp.  salt
1
tsp.  ground cinnamon
1/2
tsp.  CALUMET Baking Powder
1/4
tsp.  ground cloves
1
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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