A quick and easy quick bread to make. Very moist and tasty as well.

Recipe Summary

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
15
Yield:
2 9x5-inch loaves
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.

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  • In a large mixing bowl, cream together sugar, cream cheese and margarine. Add the eggs, one at a time, mixing well after each addition. Blend in pumpkin; mixing until completely incorporated. Combine the flour, baking soda, salt, cinnamon, baking powder and cloves. Mix the dry ingredients into the pumpkin mixture; stirring just until moistened. Fold in the walnuts. Divide the batter evenly between the two pans.

  • Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a toothpick inserted into the center of a loaf comes out clean. Let cool in the pans for 5 minutes then remove from pans to cool completely on a wire rack.

Nutrition Facts

421 calories; protein 7.7g 15% DV; carbohydrates 60g 19% DV; fat 17.6g 27% DV; cholesterol 66mg 22% DV; sodium 612.7mg 25% DV. Full Nutrition
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Reviews (49)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/28/2003
This bread is sooo good! I didn't add walnuts and was glad. Instead of in loaf pans I made it in brownie pans and cut into squares..and made cupcakes for the kids with cream cheese frosting. It was a huge hit with adults and kids alike! A Read More
(66)

Most helpful critical review

Rating: 3 stars
10/26/2010
The flavor of this bread was delicious as a batter and then it was like all the flavor baked out. It still had good flavor it just wasn't as good as anticipated from the batter taste-test. Also this is not moist. I knew I should have added oil to the recipe. When someone tells me bread is moist I expect something like Bob Evans bread. This border lined being dry. I thought I would make this to give to my girls friends - I will keep this to myself. Read More
(2)
59 Ratings
  • 5 star values: 43
  • 4 star values: 13
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/28/2003
This bread is sooo good! I didn't add walnuts and was glad. Instead of in loaf pans I made it in brownie pans and cut into squares..and made cupcakes for the kids with cream cheese frosting. It was a huge hit with adults and kids alike! A Read More
(66)
Rating: 4 stars
02/13/2003
It turned out fine - I will probably make it again and add walnuts next time. Read More
(22)
Rating: 5 stars
10/19/2008
This was my first time making pumpkin bread! It was great. I changed the sugar to 1 1/2 c brown and 1 c white. I added 1 tsp double vanilla. I didnt have any ground cloves so I substituted 1/4 tsp all-spice and 1/4 tsp nutmeg and did 1 1/2 tsp cinnamon. It turned out so moist and yummy!! I love the addition of the cream cheese. Thanks! Read More
(22)
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Rating: 5 stars
10/09/2005
this is not my first time making this bread and it has always been a huge hit very nice flavor I have made it with 2 cups pumpkin puree and canned pumpkin no difference both very yummy. The only thing I noticed is I had to bake it about 10 minutes longer than recommended. Thanks for this recipe will make over and over again. Read More
(21)
Rating: 5 stars
07/21/2006
loved this recipe! instead of walnuts I used chocolate chips instead! Read More
(17)
Rating: 5 stars
11/12/2009
I thought this recipe was delicious! My kids won't stay out of them! I substituted the margarine for equal amount of applesauce and instead of using 2 1/2 cups white I did 1 1/4 of white and 1 1/4 of brown. I also added 1/2 tsp. of nutmeg b/c of the reviews that said it might need it! Think it made it great! I also did not use the nuts b/c I'm not a fan of nuts in my pumpkin bread! Also instead of loafs I did mini muffins b/c that is the way my kids like them and they are easier to take places (I'm taking them to church for our youth department tonight) They only take about 12 to 15 minutes that way and yielded almost 10 dozen or so!!! I would do this one again! Read More
(16)
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Rating: 4 stars
03/13/2008
I halved this recipe BUT the conversion chart didn't half most of the ingredients so I did. I used butter in place of the margarine half brown and half white sugar and only a small amount of walnuts. I used two mini loaf pans and divided the batter and cooked at 325 for 45 minutes. The cream cheese did make the bread dense and moist. But I felt it lacked good pumpkin and spice flavor. I may try adding nutmeg and more cinnamon or pumpkin pie spice next time Read More
(13)
Rating: 5 stars
08/31/2008
This is really really good! The only thing I did different was add 1t of nutmeg and I cooked it in a square dish instead of a loaf pan. I cut into squares upon cooling. My 6yo is already asking for another square. Will definitely make again. Read More
(13)
Rating: 5 stars
11/27/2008
This is a fantastic recipe. It yielded 3 loafs. I used homemade pumpkin and the cream cheese makes for a nice texture and added taste. Read More
(13)
Rating: 3 stars
10/26/2010
The flavor of this bread was delicious as a batter and then it was like all the flavor baked out. It still had good flavor it just wasn't as good as anticipated from the batter taste-test. Also this is not moist. I knew I should have added oil to the recipe. When someone tells me bread is moist I expect something like Bob Evans bread. This border lined being dry. I thought I would make this to give to my girls friends - I will keep this to myself. Read More
(2)
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