Name: Pumpkin-Cream Cheese Bread
Prep time: 20 min
Total time: 1 h 15 min
Yield: Makes 32 servings or 2 loaves, 16 servings each.
Ingredients: 1/2 cup (1 stick) butter or margarine , softened; 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese , softened; 2-1/2 cups sugar; 4 egg s; 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

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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.

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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.

Pumpkin-Cream Cheese Bread

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