Pumpkin Cream Cheese Bread

By srumbel

I followed the recipe exactly but instead of using 2 medium loaf pans, I used 3 small ones and made the rest of the batter into muffins. (BTW the muffins were delicious too!) The recipe below is for the 2 medium pans. I also decided to jazz them up a bit with a drizzle of cream cheese frosting - it complimented the bread perfectly.
from cookingonthefrontburners.com

Ingredients

• Bread
• 8 oz. cream cheese softened
• 3/4 cup butter softened
• 2 cups sugar
• 3 large eggs
• 3 cups flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 15 oz. pumpkin puree
• 3/4 cup chopped pecans
• 3/4 cup raisins
• Frosting
• 4 oz. cream cheese softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 3 to 4 tbls milk

Preparation

Step 1

Bread
Preheat the oven to 350 then grease and flour 2 9x59x loaf pans
In a medium bowl beat the cream cheese and butter until creamy
Add sugar next beating until fluffy
Add eggs one at time beating well after each addition
In a separate bowl combine flour, baking powder, baking soda, salt, cinnamon and nutmeg and add gradually to cream cheese mixture
Stir in pumpkin, pecans and raisins
Spoon batter evenly between the 2 pans and bake for an hour or until a tooth pick comes out clean.
Cool on rack for 10 minutes then remove from pan
When completely cool drizzle with frosting

Frosting
Beat cream cheese until very creamy then add in powdered sugar
Stir in vanilla and add 3 tbls of milk - add more to get desired consistency
Drizzle over bread