Recipe for Pumpkin Bread With Peachy Cream Cheese Spread from the Quick Bread section.
Pumpkin Bread with Peachy Cream Cheese Spread3 cups granulated sugar
1 cup vegetable oil
1 (16 ounce) can pumpkin
4 eggs, beaten
1 teaspoon cinnamon
1 teaspoon nutmeg
2/3 cup water
3 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons salt
1 teaspoon baking powder
1 teaspoon allspice
1/2 teaspoon cloves Grease and flour 2 loaf pans. Combine sugar, oil, pumpkin and eggs. Beat until light and fluffy. Sift flour and all other dry ingredients. Add to pumpkin mixture alternately with water until well blended. Pour into pans. Bake at 350 degrees F for 45 minutes. Cool in the pan for 10 minutes. Serve with Peachy Cream Cheese Spread. Peachy Cream Cheese Spread
8 ounces cream cheese
1/3 cup peach preserves
1/4 teaspoon ground ginger Microwave cream cheese in a small glass bowl at LOW (10% power) 1 1/2 to 2 minutes or until softened. Add preserves and ginger; stir well. Serve chilled or at room temperature.
We hope you enjoy your freshly made Pumpkin Bread With Peachy Cream Cheese Spread. This recipe came from Quick Bread's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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