Breads

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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separisey

posted:

10/20/2014

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.

lalopez10311

posted:

9/30/2013

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.

twill1986

posted:

9/11/2012

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!)

a cook

posted:

5/16/2012

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.

vonnie1231024

posted:

1/3/2012

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)

Kitty_Nieves

posted:

11/28/2011

This is the Best Pumpkin Bread recipe!!!

lcrittenden1

posted:

11/20/2011

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.

campyrs

posted:

11/14/2011

I made this recipe yesterday and it was the absolute BEST Pumpkin Bread I have ever made. However, it took 1 hr 15 minutes to bake. Now it could be my oven but other baked products bake in the correct time so I really don't think that would be the reason. Since I am severely allergic to nuts, I actually threw in a couple handfuls of raisins into the batter. It turned out wonderful!

Vicki019

posted:

11/10/2011

I made this bread today and it has to be the best pumpkin bread I have ever had! I have tried several recipes and have not been satisfied with the taste until now. WOW! I will definetly make this again. If you have not tried this recipe, you are really missing out on something wonderful.

conolia

posted:

11/4/2011

With a food mixer, this recipe was extremely easy to make and tasted fantastic.