Pumpkin Cheese Bread
Pumpkin Cheese Bread
2-1/2 cups sugar
1 pkg. (8 oz.) PHILADELPHIA Cream
Cheese, softened
1/2 cup (1 stick) butter or margarine
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 tsp. CALUMET Baking Powder
1/4 tsp. ground cloves
1 cup chopped nuts
2 cups powdered sugar
3 Tbsp. milk
BEAT sugar, cream cheese and butter in
large mixing bowl with electric mixer on
medium speed until well blended. Add
eggs, 1 at a time, mixing well after each
addition. Blend in pumpkin.
ADD combined dry ingredients, mixing
just until moistened. Fold in nuts. Pour
into 2 greased and floured 9x5-inch loaf
pans.
BAKE at 350°F for 1 hour or until
toothpick inserted in center comes out
clean. Cool 5 minutes; remove from pans.
Mix sugar and milk until smooth. Drizzle
over bread. Top with pecan halves and red
maraschino cherry halves, if desired.
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