Pumpkin-Cream Cheese Bread
- Source
- Kraft recipe card
- Serves
- 32 servings or 2 loaves, 16 servings each
- Prep
- 20 min
- Cook
- 55 min
Ingredients
- 1/2 cup (1 stick) butter or margarine, softened
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 2-1/2 cups sugar
- 4 eggs
- 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
Steps
- 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.
Notes
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.