Warm pumpkin bread is just the thing for a chilly February day. My sister Victoria first discovered this recipe for pumpkin bread here. It is moist and flavourful. For best results use Stokeley’s pumpkin purée. The bread tastes like banana bread, except it has the warmth of pumpkin pie. It tastes like a Canadian Thanksgiving at the cottage, with fallen red, orange and yellow leaves. What gives the pumpkin bread its richness is the cream cheese. In this recipe cloves and walnuts can be added for extra flavour, but mine is made without the last two ingredients.
- 4 ounces cream cheese, softened
- 1/4 cup margarine
- 1 1/4 cups white sugar
- 2 eggs
- 1 cup canned pumpkin
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 cup chopped walnuts
- Preheat oven to 350 degrees F. Grease one 9x5x3 inch loaf pan.
- Put softened cream cheese, margarine, and sugar in mixing bowl. Cream together well. Beat in eggs one at a time until blended. Mix in pumpkin.
- In another bowl combine flour, soda, baking powder, salt, and cinnamon. Stir until thoroughly mixed. Pour all at once over batter. Stir just enough to moisten. Turn into greased 9x5x3 inch loaf pan.
- Bake at 350 degrees F for 60-70 minutes until inserted toothpick comes out clean. Cool 10 minutes in pan. Remove to rack to finish cooling.