PUMPKIN-CREAM CHEESE BREAD

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Pumpkin-Cream Cheese Bread image

I had stocked up on cream cheese during a sale. Since I didn't want it to go to waste, I searched for recipes. I came upon this one and decided to try it. I'm glad that I did since my husband and I think it's the best pumpkin bread I've ever made.

Provided by Cecelia Huddleston

Categories     Sweet Breads

Time 1h15m

Number Of Ingredients 20

1/2 c butter, softened
8 oz cream cheese, softened
3 c sugar
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger
1/4 tsp cloves
1/2 Tbsp imitation vanilla
2 tsp soda
4 large eggs
15 oz pumpkin
3 c flour
dash(es) salt, optional
1 c pecans, chopped
CREAM CHEESE FROSTING
4 oz cream cheese, softened
1/4 c butter, softened
2 c powdered sugar
1/2 tsp imitation vanilla
2 Tbsp heavy cream

Steps:

  • 1. Preheat oven to 350 degrees. Spray a Bundt pan with cooking spray with flour. Beat butter , cream cheese and sugar. Mix in cinnamon, nutmeg, ginger, cloves, soda and vanilla. Add eggs one at a time. Add pumpkin. Gradually, beat in flour and salt; beat until mixture is well blended. Stir in pecans. Bake 1 hour and 15 minutes or until toothpick inserted near the center comes out clean. Cool 5 minutes in pan. Turn out on cooling rack. Cool completely. Frost with Cream Cheese Frosting or your favorite glaze.
  • 2. Cream Cheese Frosting In medium mixing bowl, beat cream cheese and butter. Gradually, add powdered sugar. Stir in vanilla and cream. Frost and store in refrigerator.

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