It’s that time of year again! Every October I post my favorite recipe for pumpkin bread. I’ve tried a few, and this one is by far the best. I think it’s the cream cheese which makes it extra yummy. And there’s a funny story about how I came across this recipe. One day I got home from work, and in my mailbox was this pumpkin bread recipe from another Realtor, who was soliciting my neighborhood for business. I doubt she knew she was sending it to “the competition.” Anyhow, I read the ingredients and it looked pretty good. I gave it a try and must say it’s the best I’ve had. So here you go, my favorite recipe for pumpkin bread…compliments of me and that other Realtor out there.
*Makes one 9″x5″x3″loaf
Preheat oven to 350 degrees
4 ounces cream cheese, softened
1 cup canned pumpkin
1/2 teaspoon salt
1/4 cup butter, softened
1 3/4 cups all-purpose flour
1/2 teaspoon ground cinnamon
1 1/4 cups white sugar
1 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 teaspoon baking powder
1/2 cup chopped walnuts (optional)
Grease one 9x5x3 inch loaf pan. Put softened cream cheese, butter and sugar in mixing bowl. Cream together well. Beat in eggs one at a time until well blended. Mix in pumpkin. Set aside.
In another bowl combine flour, baking soda, baking powder, salt cinnamon, cloves and walnuts. Stir together. Pour all at once over batter. Fold together, just enough to moisten. Pour into greased pan.
Bake at 350 degrees for 60-70 minutes until inserted toothpick comes out clean. Cool 10 minutes in pan. Remove to rack to finish cooling.