pumpkin-cream cheese bread
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.
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yield
12 -16
cook time
1 Hr 15 Min
method
Bake
Ingredients For pumpkin-cream cheese bread
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1/2 cbutter, softened
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8 ozcream cheese, softened
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3 csugar
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1 tspcinnamon
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1 tspnutmeg
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1/2 tspginger
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1/4 tspcloves
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1/2 Tbspimitation vanilla
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2 tspsoda
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4 lgeggs
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15 ozpumpkin
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3 cflour
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dashsalt, optional
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1 cpecans, chopped
- CREAM CHEESE FROSTING
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4 ozcream cheese, softened
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1/4 cbutter, softened
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2 cpowdered sugar
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1/2 tspimitation vanilla
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2 Tbspheavy cream
How To Make pumpkin-cream cheese bread
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1Preheat 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.
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2Cream 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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