Comida Kraft
Recipe Box

Pumpkin-Cream Cheese Bread

Prep Time
20
min.
Total Time
1
hr.
15
min.
Servings

32 servings or 2 loaves, 16 servings each

With cream cheese, pumpkin, pecans and spices baked right into this moist, homemade quick bread, it’s sure to become an autumn favorite.

Read MoreRead Less

What You Need

Showing deals in Winnetka, IL 60093
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • 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.

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.

Servings

  • 32 servings or 2 loaves, 16 servings each

Nutritional Information

Serving Size 32 servings or 2 loaves, 16 servings each
AMOUNT PER SERVING
Calories 200
Total fat 9g
Saturated fat 4g
Cholesterol 45mg
Sodium 220mg
Carbohydrate 28g
Dietary fiber 1g
Sugars 16g
Protein 3g
% Daily Value
Vitamin A 45 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Pumpkin-Cream Cheese Bread is rated 5.0 out of 5 by 8.
  • 2016-07-23T10:07CST
  • bvseo_cps, prod_bvrr, vn_cps_3.3.0
  • cp_1, bvpage1
  • co_hasreviews, tv_1, tr_7
  • loc_en_US, sid_53606, PRD, sort_relevancy
  • clientName_khcrm
Rated 5 out of 5 by from Comes out very moist. Comes out very moist. Bread to eat now and the other to share or freeze. I sprinkled cinnamon/sugar with pecan pieces on top. And I let my batter sit for about 15 mins before I bake, (I do this as my oven may get a bit too hot when preheating, so I adjust the temp a bit lower by 25 degrees) and I believe the sitting helps in the baking where the bread comes out even and doesn't open/crack so much on top.
Date published: 2013-09-30
Rated 5 out of 5 by from Loved the final product. Loved the final product. You need your biggest mixing bowl and then go buy something bigger. the batter/dough was huge! I used three smaller store bought throw away tins to make the loaves. Very tasty and oh so moist. Hubby and I heated it up and added ice cream along with hot spiked apple cider.
Date published: 2014-10-20
Rated 5 out of 5 by from Great recipe. Great recipe. Just a couple of changes, used half white and half brown suger,1tsp vanilla. Baked them in small loaf pans(6) for 35 to 40min. Only 2 of use so small loafs works out great. I freeze 5 and we ate the other one. (with a little cream cheese frosting, very good)
Date published: 2012-01-03
Rated 5 out of 5 by from I love this bread. I love this bread. I don't change a thing and it always comes out wonderful. Last time I made this around Christmas time and I froze one of the loaves. Just took it out of the freezer, let it defrost and it still is as delicious as the day I baked it.
Date published: 2012-05-16
Rated 5 out of 5 by from I made this recipe with fresh pumpkin instead of canned and baked in a bundt pan. I made this recipe with fresh pumpkin instead of canned and baked in a bundt pan. It took a little bit longer to cook that what the recipe states. It came out absolutely amazing. So moist! Great recipe to keep and make year after year.
Date published: 2011-11-20
Rated 5 out of 5 by from Great Recipe. Great Recipe. It came out very moist and it was even more moist after freezing and thawing a week later. I would love it to have had more flavor though. I am going to make it again and perhaps tweak a few things.
Date published: 2014-08-03
Rated 5 out of 5 by from This pumpkin bread is very moist and yummy! This pumpkin bread is very moist and yummy! I made as directed, but with low-fat cream cheese and I didn't have nuts (if I did I would have put them in!)
Date published: 2012-09-12
  • 2016-07-23T10:07CST
  • bvseo_cps, prod_bvrr, vn_cps_3.3.0
  • cp_1, bvpage1
  • co_hasreviews, tv_1, tr_7
  • loc_en_US, sid_53606, PRD, sort_relevancy
  • clientName_khcrm

K:198 v0:53606

>