Pumpkin Bread

I created a new version from my original Pumpkin Bread recipe which was published in my cookbook.  I’m always trying to add a new twist on my recipes, making the kitchen more fun and fresh.  I’d like to share this one with you.

Cream in a mixer

1 – 8 ounce cream cheese
1 – stick of butter
2 cups of sugar

After you have creamed the above add

4 eggs one at a time beating well after each addition

Add and mix well

1 teaspoon salt
2 teaspoons baking soda
1 can 15 ounce of pumpkin
2 teaspoons of cinnamon
1 teaspoon cloves
1 teaspoons of all spice
1 teaspoon ginger
½ teaspoon nutmeg
2 teaspoons of vanilla
3 cups of flour

Prepare 4 loaf pan 7 1/2 X 3 3/4 X 2 1/4 spraying with a non-stick coating.

Bake in a 350 degree oven for 30 minutes.  Check the bread with a toothpick and please do not over bake.  If the toothpick comes out clean, definitely take it out immediately. If the dough is wet on the toothpick, bake for another 5 minutes.  If there is some moistness on the toothpick, take it out of the oven.  The pumpkin bread should continue to cook, making it moist and delicious.

These bread loaves are moist and flavorful with a cake texture.  So many breads are made with too much flour and not enough spices for flavoring.  Enjoy with a cup of coffee or indulge on a weekend and add some Bailey’s Irish Cream to your coffee.  The holidays are here so make yourself feel extra special!