Cream Cheese Pumpkin Pecan Bread
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I found this recipe last Fall after buying America’s Favorite Pumpkin Recipes. My obsession with baking had taken a turn (for the better or worse, depends on who you ask) and I wanted to bake anything and everything that had pumpkin as a main ingredient. I had discovered my love for banana bread only a few months before and so when I found this recipe in the magazine I thought it was the perfect pumpkin recipe to start off with. I mean cream cheese, pumpkin and pecans… what really could go wrong?!
The answer is nothing, absolutely nothing. This pumpkin bread is so tasty. So tasty in fact that I made it at least three or four more times before Thanksgiving and even stored one loaf in the freezer for later. It has quickly become a family favorite and in my house is gone before you can say ‘pumpkin’!
Cream Cheese Pumpkin Pecan Bread
Ingredients
- 340 grams granulated sugar
- 114 grams (4 oz) cream cheese, softened
- 58 grams unsalted butter, softened
- 2 eggs
- 213 grams (7.5 oz) pumpkin puree
- 212 grams unbleached all-purpose flour
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1/2 stp pumpkin pie spice
- 1/4 tsp baking powder
- 1/8 tsp group cloves
- 65 grams chopped pecans
Instructions
- Preheat oven to 375F and pepare a 9 x 5 loaf pan by lightly greasing the bottom and sides.
- In the bowl of a stand mixer cream together sugar, cream cheese and unsalted butter until smooth. Add eggs one at a time being sure to mix well after each addition. Add pumpkin puree and continue mixing until it has been fully incorporated.
- In a medium bowl whisk together flour, baking soda, salt, pumpkin pie spice, baking powder and cloves. Add the dry ingredient mixture to the batter roughly 1 cup at a time until the ingredients have been fully incorporated, but being sure not to over mix. Fold in nuts using a rubber spatula.
- Pour batter into the prepared loaf pan and bake for 55-60 minutes or until a toothpick comes out clean.
- Remove the loaf pan from the oven and allow the bread to cool in the pan for 10 minutes before removing the loaf and allowing it to cool completely on a wire rack.
This recipe was adapted from a recipe in America’s Favorite Pumpkin Recipes.