Cream cheese and pumpkin loaf

Cream cheese and pumpkin loaf


150 people made this

About this recipe: The addition of cream cheese to this pumpkin cake makes this recipe stand out from the rest. It's rich, moist and delicious.


Makes: 1 loaf

  • 110g cream cheese, softened
  • 50g margarine
  • 250g caster sugar
  • 2 eggs
  • 250g pumpkin puree
  • 225g plain flour
  • 1 teaspoon bicarbonate of soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 65g chopped walnuts

Prep:15min  ›  Cook:1hr5min  ›  Ready in:1hr20min 

  1. Preheat oven to 180 C / Gas 4. Grease one 23x13cm loaf tin.
  2. Put softened cheese, butter and sugar in mixing bowl. Cream together well. Beat in eggs one at a time until blended. Mix in pumpkin puree.
  3. In another bowl combine flour, bicarbonate of soda, baking powder, salt, cinnamon, cloves and walnuts. Stir until thoroughly mixed. Pour all at once over batter. Stir just enough to moisten. Pour into the prepared loaf tin.
  4. Bake at 180 C / Gas 4 for 60-70 minutes until inserted skewer comes out clean. Cool 10 minutes in tin. Remove to rack to finish cooling.

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