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Pumpkin Bread With Cream Cheese And Preserves

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  Sugar 2 Cup (32 tbs)
  Vegetable oil 3⁄4 Cup (12 tbs)
  Eggs 4
  Canned pumpkin 16 Ounce
  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)
  Peach preserves 1⁄2 Cup (8 tbs)
  Cream cheese 1⁄2 Cup (8 tbs)

Combine sugar and oil, stirring well.
Add eggs, one at a time, mixing Well after each addition.
Stir in pumpkin.
Combine next 7 ingredients; add to pumpkin mixture alternately with water, beginning and ending with flour mixture.
Stir in vanilla and pecans.
Spoon batter into 2 lightly greased 9- x 5- x 3-inch loaf pans; bake at 325° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
Cool bread in pans 10 minutes; remove from pans and cool on wire racks.
Serve with Cream Cheese and Peach Preserves.

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Pumpkin Bread With Cream Cheese And Preserves Recipe