Pumpkin Bread

Pumpkin bread

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What you will need:

4 oz cream cheese softened (You can use light cream cheese but not non-fat)
1/4 cup margarine
1 1/4 cups white sugar
2 eggs
1 cup canned pumpkin
1 3/4 cups all purp flour
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground cloves (can omit)
1/2 cup chopped walnuts (optional)

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.

In a separate bowl combine dry ingredients and mix well with a whisk.  Once dry ingredients have been well mixed, gradually add small increments of the dry ingredients into the large wet mixture (mixing well after each portion of the dry mixture is added).  Once all of the dry ingredients have been added and mixed thoroughly:

POUR into 2 greased and floured 9×5-inch loaf pans.

BAKE 45-55 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; remove from pans to wire racks. Cool completely.

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.
I love any excuse to make this.  It is so easy to make and such a crowd pleaser.  Also, a really good cup of coffee and a slice of this pumpkin bread is truly the best way to start a day!

One response to “Pumpkin Bread

  1. Pingback: Pumpkin Bread | The Great American Feast·

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