The deliciousness of this bread is enhanced by the cream cheese.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 5 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 12 |
| Yield: | 1 -9x5x3 inch loaf |
Ingredients
- 4 ounces cream cheese, softened
- ¼ cup margarine
- 1 ¼ cups white sugar
- 2 eggs
- 1 cup canned pumpkin
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ cup chopped walnuts
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
- Put softened cheese, butter, and sugar in mixing bowl. Cream together well. Beat in eggs one at a time until blended. Mix in pumpkin.
- In another bowl combine flour, soda, baking powder, salt, cinnamon, cloves, and walnuts. Stir until thoroughly mixed. Pour all at once over batter. Stir just enough to moisten. Turn into greased 9x5x3 inch loaf pan.
- Bake at 350 degrees F (175 degrees C) for 60-70 minutes until inserted toothpick comes out clean. Cool 10 minutes in pan. Remove to rack to finish cooling.
Nutrition Facts
| Calories | 265 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 3 g |
| Sodium | 345 mg |
| Sugars | 22 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Very good flavor and very moist!
So good! My family loves it. Just as written, no substitutions.
A beautiful loaf! Made it as is. The cloves give it such a wonderful flavour and the cream cheese makes it moist and delicious! Thanks for this one!
It came out fabulously moist and delicious!
I loved this, if I follow the recommendations in the comments. Double the cinnamon (not the cloves) and add .25 tsp of nutmeg. Use 6 oz of cream cheese. I did everything else by the recipe and baked it for 45 minutes. It was a touch burnt at 45 minutes. I’m at high altitude, so maybe it was me. But I’d check it at 40 minutes.
No changes, just doubled the recipe. Will be making again for sure.
Absolutely the BEST I’ve ever made!
The family loved it! So easy to make !
Love the addition of cream cheese. Nice change from basic pumpkin loaf and nice and moist
This pumpkin loaf is amazing! Not too sweet and just the right amount of spice. will make this again!
Very good. Made as listed. No substitutes. Great the next day too!
Great recipe, very moist!
Everyone loved this loaf. I made 2 changes. I substituted about 1/3 of the flour with whole wheat flour rather than using all white flour. I also used chocolate chips instead of nuts so my kids could have it at school. Fantastic loaf…. super moist!!
I doubled the recipe to make one loaf and one small bundt. I also slightly increased the spices. This turned out so well, and my family loved it. The recipe is definitely a keeper. ??
Good enough to make again! Moist, tasty. I sliced it for my families convenience and it did start to dry out after a day. Won’t do that again!
I substituted the cinnamon and cloves with 3/4 tsp of pumpkin pie spice and used pecans instead of walnuts and it tasted amazing.
Yummy! I didn’t have any walnuts or pecans but it was delicious anyway.
This is a good recipe very moist. I added extra cinnamon, and ginger as well as teaspoon of vanilla.serve with cream cheese buter
The only thing I changed with this recipe was substitute the walnuts for either skor chips or white chocolate chips.
I used more cream cheese, and used all spice instead of cloves. I also doubled the recipe. (to which I added extra cinnamon, and allspice b/c of a comment of the loaves being bland) I found it wonderfully moist, and very flavorful. Not to mention, so easy, my 6 year old can practically do it himself. Would I make it again? Yes, but with some apple sauce like I usually do. I really enjoy it. My house also smells incredibly delicious right now. 🙂
I did not make any changes, followed the recipe exactly the way it is and it was just perfect. I received so many compliments that this is a forever recipe in my book