With cream cheese, pumpkin, pecans and spices baked right into this moist, homemade quick bread, it’s sure to become an autumn favorite.
What You Need
Original recipe yields 32 servings
1/2 cup (1 stick) butter or margarine, softened
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2-1/2 cups sugar
4 egg s
1 can (15 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
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Let's Make It
Heat oven to 350°F. Beat butter, cream cheese and sugar in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in pumpkin. Gradually add combined dry ingredients, mixing after each addition just until moistened. Stir in nuts.
Pour into 2 greased and floured 9x5-inch loaf pans.
Bake 55 min.or until toothpick inserted in centers comes out clean. Cool 5 min.; remove from pans to wire racks. Cool completely.
Bake bread as directed; cool completely. Wrap securely in plastic wrap. Freeze up to 1 month. Thaw, wrapped, at room temperature for 12 hours.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
32 servings or 2 loaves, 16 servings each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.