Comida Kraft
Recipe Box

Pumpkin-Cream Cheese Bread

4.7
(110) 99 Reviews
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.

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What You Need

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Make It

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  • 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
% Daily Value
Total fat 9g
Saturated fat 4g
Cholesterol 45mg
Sodium 220mg
Carbohydrate 28g
Dietary fiber 1g
Sugars 16g
Protein 3g
   
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

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  • separisey |

    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.

  • glenntia |

    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.

  • lalopez10311 |

    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.

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