I forget what cookbook I found this recipe in. . . but it's another awesome fall favorite of mine!
1/2 cup (1 stick) butter or margarine
1 pkg. (8 oz) Cream Cheese, softened
2 1/2 cups sugar
4 eggs
1 can (16 oz) pumpkin
3 1/2 cups flour
2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1/2 teaspoon baking powder
1/4 tsp. ground cloves
1 cup chopped pecans or walnuts
Preheat oven to 350. Beat butter, cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. add eggs, one at a time, mixing well after each addition. Blend in pumpkin. Add combined dry ingredients, mixing just until moistened. Stir in pecans or walnuts. Pour evenly into two greased and floured 9x5-inch loaf pans. Bake one hour or until the loaves pass the toothpick test. Cool 5 minutes, remove from pans, cool.
To Freeze loaves: Cool loaves completely, wrap securely in plastic wrap. Freeze up to 1 month. Thaw, wrapped, at room temperature for 12 hours.
Source: www.kraftrecipes.com
1/2 cup (1 stick) butter or margarine
1 pkg. (8 oz) Cream Cheese, softened
2 1/2 cups sugar
4 eggs
1 can (16 oz) pumpkin
3 1/2 cups flour
2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1/2 teaspoon baking powder
1/4 tsp. ground cloves
1 cup chopped pecans or walnuts
Preheat oven to 350. Beat butter, cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. add eggs, one at a time, mixing well after each addition. Blend in pumpkin. Add combined dry ingredients, mixing just until moistened. Stir in pecans or walnuts. Pour evenly into two greased and floured 9x5-inch loaf pans. Bake one hour or until the loaves pass the toothpick test. Cool 5 minutes, remove from pans, cool.
To Freeze loaves: Cool loaves completely, wrap securely in plastic wrap. Freeze up to 1 month. Thaw, wrapped, at room temperature for 12 hours.
Source: www.kraftrecipes.com
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