Pumpkin Cheese Bread

Recipe Rating:

Prep Time: 20 min
Total Time: 1 hr 20 min
Makes: 32 servings or 2 loaves, 16 servings each

1/2 cup (1 stick) butter or margarine
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2-1/2 cups sugar
4 eggs
1 can (16 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
Powdered Sugar Glaze (optional)



PREHEAT oven to 350°F. Beat butter, cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in pumpkin.
ADD combined dry ingredients, mixing just until moistened. Stir in pecans. Pour evenly into 2 greased and floured 9x5-inch loaf pans.
BAKE 1 hour or until toothpick inserted in centers comes out clean. Cool 5 minutes; remove from pans. Cool. Cut each loaf into 16 slices.


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.

Mmmm! That definately looks good. Thanks so much for the recipe.

I eat a lot of pumpkin bread in the october and november months. I wonder if this is any better, worth a try. Thanks