Pumpkin Bread

I made pumpkin bread for work last week and had enough to share with Greg's co-workers and keep a lot at home. It still tastes just as good as day one and I got a lot of compliments. The recipe can be found on Kraft Recipes, I made a slight adjustment below.

Pumpkin Cream Cheese Bread

1/2 cup butter, softened
1 pkg (8 oz) Low-fat Philadelphia Cream Cheese, softened
2 1/2 cups sugar
4 eggs
1 can (15 oz) pumpkin
3 1/2 cups flour
2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. baking powder
1/4 tsp. ground cloves
1/2 cup pecan pieces

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. Slice bread to desired thickness and enjoy :) 

It makes two loaves and you can freeze one for up to a month. Perfect!

xo, Erin