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 this bread.
Cream Cheese Pumpkin Bread with Streusel ToppingFor the bread:
2 1/2 cups sugar
1 package (8 ounces) cream cheese, softened
1/2 cup (1 stick) butter, softened
1 can (15 ounce) pumpkin, not pie filling
3 1/2 cups flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon pumpkin pie spice
1 cup chopped pecans
For the Streusel Topping:
1/4 cup butter, melted
1/2 cup brown sugar, packed
1/4 cup oatmeal
1/4 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 into 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 loaf, comes out clean.
Linked to the following parties:
Chocolate, Chocolate and More Chocolate Thursdays Treasures
Miz Helen's Country Cottage Full Plate Thursday
Walking on Sunshine Foodie Friends Friday
Six Sisters' Stuff Strut Your Stuff Saturday Party
Gooseberry Patch Your Pick of the Pumpkins
Lemon Sugar Fall Roundup