Pumpkin Quick Bread
Source of Recipe
CD Kitchen
List of Ingredients
2 cups Flour
2 teaspoons Baking powder
1 teaspoon Baking soda
1 teaspoon Ground cinnamon
1 teaspoon Ground allspice
1/2 teaspoon Ground ginger
1/2 teaspoon Ground nutmeg
1/2 teaspoon Salt
1/2 cup Unsalted butter -- at room temperature
1/2 cup Cream cheese -- at room temperature
1 cup Granulated sugar
1/2 cup Packed brown sugar
2 large Eggs
1 cup Canned pumpkin pie filling
1/2 cup Sour cream
1 teaspoon Pure vanilla extract
1 cup Chopped pecans
Recipe
Preheat the oven to 350 degrees. Lightly grease two 9- by 5-
by 2 3/4-inch loaf pans. Line the bottom of each pan with a
piece of waxed paper, and grease the paper. Lightly dust the
pans with flour and shake out the excess. Sift the flour, baking
powder, baking soda, cinnamon, allspice, ginger, nutmeg, and
salt together into a bowl and set aside. In another bowl,
cream the butter, cream cheese, and both sugars with an electric
mixer until smooth. Add the eggs, one at a time, mixing well
after each addition. Add the pumpkin pie filling, sour cream,
and vanilla, and mix well. Stir in the dry ingredients until
just combined. Fold in the pecans. Spread the batter into the
prepared pans, and bake in the center of the oven until a toothpick
inserted into the center comes out clean, about 1 hour. Cool the
loaves in the pans on a wire rack for 15 minutes. Then run a knife
around the edges of the pans to loosen the loaves, and turn them out
onto the rack. Peel off the paper, and allow the loaves to cool
completely.
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