Ingredients
Equipment
Method
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the pumpkin puree and vanilla.
- In a separate bowl, beat the softened cream cheese until smooth. Add it to the pumpkin mixture and mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the chopped pecans or walnuts (if using).
- Pour batter into the prepared loaf pan and spread evenly. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Store leftover bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze this bread for longer storage.