Cream cheese in this nutty pumpkin bread gives it a smooth tang and sets it apart from the crowd. Two loaves mean there is more to go around.
INGREDIENTS (for 1 servings):
- 2 1/2 cups white sugar
- 1 (8 ounce) package cream cheese
- 1/2 cup margarine, softened
- 4 eggs
- 1 (15 ounce) can canned pumpkin puree
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground cloves
- 1 cup chopped nuts
Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.
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.
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.