Monday, September 21, 2009
This makes 32 servings or 2 loaves, 16 servings each.
1/2 cup (1 stick) butter or margarine, softened
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2-1/2 cups sugar
1 can (15 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
1. HEAT oven to 350°F. Beat butter, cream cheese and sugar in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in pumpkin. Gradually add combined dry ingredients, mixing after each addition just until moistened. Stir in nuts.
2. POUR into 2 greased and floured 9x5-inch loaf pans.
3. BAKE 55 min.or until toothpick inserted in centers comes out clean. Cool 5 min.; remove from pans to wire racks. Cool completely.
* 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.
(Source: Kraft Foods)