Pumpkin Bread With Cream Cheese And Preserves
|Sugar||2 Cup (32 tbs)|
|Vegetable oil||3⁄4 Cup (12 tbs)|
|Canned pumpkin||16 Ounce|
|All purpose flour||3 1⁄3 Cup (53.33 tbs)|
|Baking soda||2 Teaspoon|
|Baking powder||1⁄2 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.