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.
prep time
cook time
1 Hr 15 Min
method
Bake
yield
12-16 serving(s)
Ingredients
- 1/2 cup butter, softened
- 8 ounces cream cheese, softened
- 3 cups sugar
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 1/2 tablespoon imitation vanilla
- 2 teaspoons soda
- 4 large eggs
- 15 ounces pumpkin
- 3 cups flour
- dash salt, optional
- 1 cup pecans, chopped
- CREAM CHEESE FROSTING
- 4 ounces cream cheese, softened
- 1/4 cup butter, softened
- 2 cups powdered sugar
- 1/2 teaspoon imitation vanilla
- 2 tablespoons heavy cream
How To Make pumpkin-cream cheese bread
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Step 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.
-
Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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