Pumpkin Cheese Bread
2 1/2 cups sugar
1 - 8oz block cream cheese (softened)
1/2 cup butter (softened)
4 eggs
1- 16 oz can pumpkin (NOT pumpkin pie filling)
3 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/4 teaspoon ground cloves
1 cup chopped pecans (optional - I forgot to add)
Combine sugar, cream cheese and butter until well blended. Add eggs, one at a time, mixing well after each. Blend in pumpkin. In a separate bowl, mix together all other ingredients (except nuts). Add dry ingredients to wet ingredients...about a third at a time...blending until just moistened. (Do not over blend). Fold in nuts at the end. Pour into 2 greased and floured 9 X 5 loaf pans. Bake at 350 for 50-60 minutes or until middle is done. (check with a toothpick) Cool for 5 minutes, remove from pan, set on racks and cool completely.
2 1/2 cups sugar
1 - 8oz block cream cheese (softened)
1/2 cup butter (softened)
4 eggs
1- 16 oz can pumpkin (NOT pumpkin pie filling)
3 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/4 teaspoon ground cloves
1 cup chopped pecans (optional - I forgot to add)
Combine sugar, cream cheese and butter until well blended. Add eggs, one at a time, mixing well after each. Blend in pumpkin. In a separate bowl, mix together all other ingredients (except nuts). Add dry ingredients to wet ingredients...about a third at a time...blending until just moistened. (Do not over blend). Fold in nuts at the end. Pour into 2 greased and floured 9 X 5 loaf pans. Bake at 350 for 50-60 minutes or until middle is done. (check with a toothpick) Cool for 5 minutes, remove from pan, set on racks and cool completely.
1 comment:
That sounds simply scrumptious! Anything with cream cheese has to be wonderful. I am writing this recipe down.
Post a Comment