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Pumpkin Cheese Bread I

By: CORWYNN DARKHOLME

"A quick and easy quick bread to make. Very moist and tasty as well."

Rate/Review | Read Reviews (35)

2,261 Saves

Prep Time:
15 Min

Cook Time:
1 Hr

Ready In:
1 Hr 15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 - 9x5 inch loaves

Ingredients

2 1/2 cups white sugar
1 (8 ounce) package cream cheese
1/2 cup margarine, softened
4 eggs
1 (15 ounce) can canned pumpkin puree
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon ground cloves
1 cup chopped nuts

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.
In a large mixing bowl, cream together sugar, cream cheese and margarine. Add the eggs, one at a time, mixing well after each addition. Blend in pumpkin; mixing until completely incorporated. Combine the flour, baking soda, salt, cinnamon, baking powder and cloves. Mix the dry ingredients into the pumpkin mixture; stirring just until moistened. Fold in the walnuts. Divide the batter evenly between the two pans.
Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a toothpick inserted into the center of a loaf comes out clean. Let cool in the pans for 5 minutes then remove from pans to cool completely on a wire rack.