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Pumpkin Cheese Bread

  • Prep Time: 20 Minutes (Total Time 1 Hour 20 Minutes)
  • Serving Size: 32
  • 1/2 cup (1 stick) Butter Or Margarine
  • 1 package (8 ounces) PHILADELPHIA Cream Cheese, Softened
  • 2-1/2 cups Sugar
  • 4 Eggs
  • 1 can (8 ounces) Pumpkin
  • 3-1/2 cups Flour
  • 2 teaspoons Baking Soda
  • 1 teaspoon Salt
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon CALUMET Baking Powder
  • 1/4 teaspoon Ground Cloves
  • 1 cup PLANTERS Pecan Pieces
  • 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.

    KRAFT KITCHENS TIPS

    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.

    RECIPE COURTESY OF KRAFT FOODS