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Cream Cheese Pumpkin Bread

Author Crystal

Ingredients

  • 3 cups sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 3 1/13 cups all-purpose flour
  • 2 tsp baking soda
  • 1 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ginger
  • 2/3 cup water
  • 3/4 cup pecans or walnuts optional
  • 1 15- ounce can pumpkin puree
  • For the Cream Cheese Incing:
  • 8 oz cream cheese softened
  • 1/2 cup unsalted butter softened
  • 2 cups powdered sugar
  • 2-3 tsp milk if needed
  • pinch of salt

Instructions

  • Line bottom of two 9x5 loaf pans, grease bottom and sides.
  • In a large mixing bowl beat sugar and oil. Add eggs one at a time and beat well.
  • In a large bowl combine flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  • Add water and half of the flour mixture to the sugar mixture. Add remaining flour mixture and mix until well combined.
  • Beat in pumpkin, then stir in walnuts.
  • Divide evenly into prepare pans, bake in 350 oven for 50-60 minutes.
  • Cool completely then add cream cheese icing.
  • For the icing:
  • Beat cream cheese and butter.
  • Add powdered sugar and milk.
  • Add a pinch a salt if the cream cheese is too sweet.