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Pumpkin Cheese Bread

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    Source: www.allbreadrecipes.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B9, B12, H
    MineralsSelenium, Zinc, Copper, Natrium, Fluorine, Chromium, Manganese, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 2 1/2 cups white sugar

    2. 1 (8 ounce) package cream cheese

    3. 1/2 cup margarine, softened

    4. 4 eggs

    5. 1 (15 ounce) can canned pumpkin puree

    6. 3 1/2 cups all-purpose flour

    7. 2 teaspoons baking soda

    8. 1 teaspoon salt

    9. 1 teaspoon ground cinnamon

    10. 1/2 teaspoon baking powder

    11. 1/4 teaspoon ground cloves

    12. 1 cup chopped nuts

    Instructions Jump to Ingredients ↑

    1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9×5 inch loaf pans.

    2. In a large mixing bowl, cream together sugar, cream cheese and margarine. Add the eggs, one at a time, mixing well after each addition. Blend in pumpkin; mixing until completely incorporated. Combine the flour, baking soda, salt, cinnamon, baking powder and cloves. Mix the dry ingredients into the pumpkin mixture; stirring just until moistened. Fold in the walnuts. Divide the batter evenly between the two pans.

    3. Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a toothpick inserted into the center of a loaf comes out clean. Let cool in the pans for 5 minutes then remove from pans to cool completely on a wire rack.

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