How to Make Pumpkin Loaf - A Step-by-Step Guide

When the leaves start to turn and the air becomes crisp, it's time to break out the pumpkin recipes. While pumpkin pie and pumpkin spice lattes often steal the spotlight, there are countless other ways to incorporate this delicious fall flavor into your cooking and baking. One such recipe is the scrumptious and moist pumpkin loaf.

This delectable loaf is the perfect treat for breakfast, brunch, or a mid-afternoon snack. It's a great way to use up any leftover canned pumpkin from your ...

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Ingredients

  • 4 ounces cream cheese, softened
  • ¼ cup margarine
  • 1 ¼ cups white sugar
  • 2 eggs
  • 1 cup canned pumpkin
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ½ cup chopped walnuts

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr 5 mins
  • Additional Time: 10 mins
  • Total Time: 1 hr 30 mins
  • Servings: 12
  • Yield: 1 -9x5x3 inch loaf

  • Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
  • Put softened cheese, butter, and sugar in mixing bowl. Cream together well. Beat in eggs one at a time until blended. Mix in pumpkin.
  • In another bowl combine flour, soda, baking powder, salt, cinnamon, cloves, and walnuts. Stir until thoroughly mixed. Pour all at once over batter. Stir just enough to moisten. Turn into greased 9x5x3 inch loaf pan.
  • Bake at 350 degrees F (175 degrees C) for 60-70 minutes until inserted toothpick comes out clean. Cool 10 minutes in pan. Remove to rack to finish cooling.
  • Nutrition

    265 cal.

    • Total Fat: 11g
    • Saturated Fat: 3g
    • Cholesterol: 41mg
    • Sodium: 345mg
    • Total Carbohydrate: 38g
    • Dietary Fiber: 2g
    • Total Sugars: 22g
    • Protein: 5g
    • Vitamin C: 1mg
    • Calcium: 33mg
    • Iron: 2mg
    • Potassium: 109mg