Cream Cheese Pumpkin Bread

By Kathy Johnson

Ingredients

• 1 (8-ounce) package cream cheese, softened
• 3/4 cup butter, softened
• 2 cups sugar
• 3 large eggs
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 (15-ounce) can pumpkin
• 3/4 cup chopped pecans
• 3/4 cup raisins

Details

Servings 2

Preparation

Step 1

1.Preheat oven to 350°F. Grease and flour two 9x5x3-inch loaf pans.
2.In a medium bowl and with an electric mixer at medium speed, beat cream cheese and butter until creamy. Add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition.
3.In a medium bowl, combine flour and next 5 ingredients, stirring to combine. Gradually add flour mixture to cream cheese mixture, mixing until blended. Stir in pumpkin, pecans, and raisins.
4.Spoon batter into prepared loaf pans. Bake for 1 hour, or until a tester inserted in the center comes out clean. Cool in pans on wire racks for 10 minutes; remove from pans, and allow to cool completely on wire racks.