Pumpkin Bread With Cream Cheese And Preserves Recipe
Summary
Ingredients
2 cups sugar
3/4 cup vegetable oil
4 eggs
1 (16-ounce) can pumpkin
31/3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2/3 cup water
2 teaspoons vanilla extract
1 cup chopped pecans
Cream Cheese and Peach Preserves
Directions
Combine sugar and oil, stirring well.
Add eggs, one at a time, mixing Well after each addition.
Stir in pumpkin.
Combine next 7 ingredients; add to pumpkin mixture alternately with water, beginning and ending with flour mixture.
Stir in vanilla and pecans.
Spoon batter into 2 lightly greased 9- x 5- x 3-inch loaf pans; bake at 325° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
Cool bread in pans 10 minutes; remove from pans and cool on wire racks.
Serve with Cream Cheese and Peach Preserves.
Add eggs, one at a time, mixing Well after each addition.
Stir in pumpkin.
Combine next 7 ingredients; add to pumpkin mixture alternately with water, beginning and ending with flour mixture.
Stir in vanilla and pecans.
Spoon batter into 2 lightly greased 9- x 5- x 3-inch loaf pans; bake at 325° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
Cool bread in pans 10 minutes; remove from pans and cool on wire racks.
Serve with Cream Cheese and Peach Preserves.
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