I opened my first can of pumpkin last week to enjoy my first Pumpkin Spice Latte of this fall. I knew it wouldn’t be long until I made my first loaves of pumpkin bread. Last fall I shared my basic Pumpkin Bread recipe that you can make with or without apples, so I thought I’d share this one. My love of cream cheese is no secret, and this bread makes a fabulous use of it. I love the creaminess that the cream cheese adds to the bread.
- 2½ cups sugar
- 1 package (8 ounces) cream cheese, softened
- ½ cup (1 stick) butter, softened
- 4 eggs
- 1 can (15 ounces) pumpkin, not pie filling
- 3½ cups flour
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 cup chopped pecans
- ¼ cup butter, melted
- ½ cup brown sugar packed
- ¼ cup oatmeal
- ¼ cup flour
- 1 teaspoon cinnamon
- Preheat oven to 350 degrees and grease two 9 x 5-inch loaf pans. In the bowl of a mixer, cream together the sugar, cream cheese and butter. Add the eggs and pumpkin, mix well. In a medium bowl, combine the flour, baking soda, baking powder, salt and pumpkin pie spice. Stir and gradually add your wet ingredients. Stir in the pecans. Pour the batter into the pans.
- In a small bowl combine the streusel ingredients and mix. Evenly divide and sprinkle over the two loaves.
- Bake for about 60 minutes until a toothpick inserted in a loaf, comes out clean.