Pumpkin and Cream Cheese Bread

    Pumpkin and Cream Cheese Bread


    47 people made this

    About this recipe: 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.

    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

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Preheat oven to 180 C / Gas 4. Grease two 23x13cm loaf tins.
    2. 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.
    3. 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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