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    Pumpkin Cheese Bread


    Source of Recipe


    kraft

    List of Ingredients




    1/2 cup (1 stick) butter or margarine
    1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
    2-1/2 cups sugar
    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 PLANTERS Pecan Pieces
    Powdered Sugar Glaze (optional)

    Recipe



    PREHEAT oven to 350°F. Beat butter, cream cheese and sugar in large 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. Stir in pecans. Pour evenly into 2 greased and floured 9x5-inch loaf pans.
    BAKE 1 hour or until toothpick inserted in centers comes out clean. Cool 5 minutes; remove from pans. Cool. Cut each loaf into 16 slices.




    KRAFT KITCHENS TIPS


    Make-Ahead
    Bake bread as directed; cool completely. Wrap securely in plastic wrap. Freeze up to 1 month. Thaw, wrapped, at room temperature for 12 hours.


 

 

 


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