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Pumpkin and Cream Cheese Bread
This pumpkin bread is delicious. It's sweet, lightly spiced and incredibly moist. Serve thickly sliced for afternoon tea, elevenses, dessert or pop into packed lunches.
Ingredients
Makes: 2 loaves
- 500g caster sugar
- 225g cream cheese
- 110g margarine, softened
- 4 eggs
- 425g pumpkin puree
- 450g plain flour
- 2 teaspoons bicarbonate of soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground cloves
- 135g chopped walnuts
Method
Prep:15min ›
Cook:1hr ›
Ready in:1hr15min
- Preheat oven to 180 C / Gas 4. Grease two 23x13cm loaf tins.
- In a large mixing bowl, cream together sugar, cream cheese and margarine. Add the eggs, one at a time, mixing well after each addition. Blend in pumpkin; mixing until completely incorporated. Combine the flour, bicarbonate of soda, salt, cinnamon, baking powder and cloves. Mix the dry ingredients into the pumpkin mixture; stirring just until moistened. Fold in the walnuts. Divide the batter evenly between the two tins.
- Bake at 180 C / Gas 4 for 60 minutes or until a skewer inserted into the centre of a loaf comes out clean. Let cool in the tins for 5 minutes then remove from tins to cool completely on a wire rack.
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Reviews & ratings
Average global rating:
(55)
Reviews in English (44)
This bread is sooo good! I didn't add walnuts and was glad. Instead of in loaf pans I made it in brownie pans and cut into squares..and made cupcakes for the kids with cream cheese frosting. It was a huge hit with adults and kids alike! A+ - 23 Nov 2000 (Review from Allrecipes US | Canada)
It turned out fine - I will probably make it again and add walnuts next time. - 10 Oct 2000 (Review from Allrecipes US | Canada)
this is not my first time making this bread and it has always been a huge hit, very nice flavor, I have made it with 2 cups pumpkin puree and canned pumpkin, no difference, both very yummy. The only thing I noticed is I had to bake it about 10 minutes longer than recommended. Thanks for this recipe, will make over and over again. - 09 Oct 2005 (Review from Allrecipes US | Canada)
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