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Pumpkin Bread with Pineapple Cream Cheese Spread Recipe

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This recipe for Pumpkin Bread with Pineapple Cream Cheese Spread is from The Pfeiffer Family Cookbook 2020, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 c. sugar
1/2 c. vegetable oil
2 eggs
1/2 c. water
1 can pumpkin
1/4 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. cloves (ground)
1/2 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. nutmeg
1 1/2 c. flour

SPREAD:
1 sm. can crushed pineapple
8 oz. pkg. cream cheese
Directions:
Directions:
Mix sugar into oil, then add eggs, stir. Add can of pumpkin, stir. Add water and blend well with whisk or electric mixer.

In small bowl, sift all dry ingredients together, then add to pumpkin mixture and blend well. Pour into greased loaf pan and bake at 350º for 1 hour to 1 hour 10 minutes, or until a toothpick poked into the middle comes out clean. Leave in loaf pan to cool, and then remove when almost completely cooled to a rack. Finish cooling completely before wrapping in foil for storage.

PINEAPPLE CREAM CHEESE SPREAD:
Drain crushed pineapple (save a little juice to mix in and it will make the cream cheese easier to spread) and then mix thoroughly into softened cream cheese.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
30 Minutes

 

 

 

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