Pumpkin Cheese Bread I Recipe - Allrecipes.com
Pumpkin Cheese Bread I Recipe
  • READY IN hrs

Pumpkin Cheese Bread I

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 2 - 9x5 inch loaves Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr
  • READY IN

    1 hr 15 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.
  2. 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.
  3. 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.
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Reviews More Reviews

Most Helpful Positive Review
Oct 28, 2003

This bread is sooo good! I didn't add walnuts and was glad. Instead of in loaf pans I made it in brownie pans and cut into squares..and made cupcakes for the kids with cream cheese frosting. It was a huge hit with adults and kids alike! A+

 
Most Helpful Critical Review
Oct 26, 2010

The flavor of this bread was delicious as a batter and then it was like all the flavor baked out. It still had good flavor, it just wasn't as good as anticipated from the batter taste-test. Also, this is not moist. I knew I should have added oil to the recipe. When someone tells me bread is moist, I expect something like Bob Evans bread. This border lined being dry. I thought I would make this to give to my girls friends - I will keep this to myself.

 

45 Ratings

Feb 13, 2003

It turned out fine - I will probably make it again and add walnuts next time.

 
Oct 09, 2005

this is not my first time making this bread and it has always been a huge hit, very nice flavor, I have made it with 2 cups pumpkin puree and canned pumpkin, no difference, both very yummy. The only thing I noticed is I had to bake it about 10 minutes longer than recommended. Thanks for this recipe, will make over and over again.

 
Oct 19, 2008

This was my first time making pumpkin bread! It was great. I changed the sugar to 1 1/2 c brown and 1 c white. I added 1 tsp double vanilla. I didnt have any ground cloves, so I substituted 1/4 tsp all-spice and 1/4 tsp nutmeg and did 1 1/2 tsp cinnamon. It turned out so moist and yummy!! I love the addition of the cream cheese. Thanks!

 
Jul 21, 2006

loved this recipe! instead of walnuts, I used chocolate chips instead!

 
Nov 12, 2009

I thought this recipe was delicious! My kids won't stay out of them! I substituted the margarine for equal amount of applesauce and instead of using 2 1/2 cups white I did 1 1/4 of white and 1 1/4 of brown. I also added 1/2 tsp. of nutmeg b/c of the reviews that said it might need it! Think it made it great! I also did not use the nuts, b/c I'm not a fan of nuts in my pumpkin bread! Also, instead of loafs, I did mini muffins b/c that is the way my kids like them and they are easier to take places (I'm taking them to church for our youth department tonight) They only take about 12 to 15 minutes that way and yielded almost 10 dozen or so!!! I would do this one again!

 
Nov 27, 2008

This is a fantastic recipe. It yielded 3 loafs. I used homemade pumpkin and the cream cheese makes for a nice texture and added taste.

 

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Nutrition

  • Calories
  • 421 kcal
  • 21%
  • Carbohydrates
  • 60 g
  • 19%
  • Cholesterol
  • 73 mg
  • 24%
  • Fat
  • 17.6 g
  • 27%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 7.7 g
  • 15%
  • Sodium
  • 613 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

CORWYNN DARKHOLME
232 Followers 0 Saved Recipes
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