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Pumpkin Bread With Cream Cheese And Preserves

Southern.Crockpot's picture
Ingredients
  Sugar 2 Cup (32 tbs)
  Vegetable oil 3⁄4 Cup (12 tbs)
  Eggs 4
  Canned pumpkin 16 Ounce (1 Can)
  All-purpose flour 3 1⁄3 Cup (53.33 tbs)
  Baking soda 2 Teaspoon
  Baking powder 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Pumpkin pie spice 2 Teaspoon
  Ground cinnamon 1 Teaspoon
  Ground nutmeg 1 Teaspoon
  Water 2⁄3 Cup (10.67 tbs)
  Vanilla extract 2 Teaspoon
  Chopped pecans 1 Cup (16 tbs)
Cream cheese and peach preserves:
  Peach preserves 1⁄4 Cup (4 tbs)
  Ground ginger 1⁄4 Teaspoon
  Cream cheese 8 Ounce, softened (1 Package)
Directions

GETTING READY
1) Preheat oven to 325° F.
2) Take two 9- x 5- x 3-inch loaf pans and lightly grease them.

MAKING
3) Take a pan and stir together oil with sugar in it. Stir and mix well.
4) Add eggs, one at a time. Beat well upon each addition.
5) Stir in pumpkin.
6) Take a bowl and combine together flour, baking soda, baking powder, salt, pumpkin pie spice, ground cinnamon and ground nutmeg in it.
7) Add the mixture to the pumpkin mixture, alternating with water. Begin and end with flour mixture.
8) Stir in pecans and vanilla.
9) Spoon the batter into the greased pans and bake for about 1 hour and 10 minutes or until a wooden pick inserted at the center comes out clean.
10) Cool the bread in pans for about 10 minutes. Remove and place on wire racks to cool.
11) FOR THE CREAM CHEESE AND PEACH PRESERVES: In the meanwhile, combine the peach preserves with ginger. Spoon the mixture over softened cream cheese block.

SERVING
12) Slice and serve the bread with Cream Cheese and Peach Preserves.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread
Interest: 
Holiday, Party
Ingredient: 
Pumpkin
Preparation Time: 
5 Minutes
Cook Time: 
80 Minutes
Ready In: 
85 Minutes

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