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Pumpkin Pecan Bread

Pumpkin Pecan Bread

Libby with Lemony Thyme
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Servings 20

Ingredients
  

  • 3/4 cup butter softened
  • 1 8- ounce package cream cheese softened
  • 2 cups sugar
  • 2 large eggs
  • 1 15- ounce can 100% pure pumpkin puree
  • 1/2 tsp. vanilla extract
  • 3 cups all-purpose flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. cinnamon
  • 1 cup pecans toasted

Instructions
 

  • Preheat oven to 350 degrees. Grease 2 8 x 4-inch loaf pans.
  • Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Add in pumpkin puree and vanilla.
  • In a separate bowl, combine flour and next 4 ingredients, gradually add to butter mixture, beating at low speed until just blended. Stir in toasted pecans. Divide equally into loaf pans.
  • Bake for 1 hour or until toothpick inserted in center comes out clean. Cool in pans on wire rack for 10 minutes, then cool another 15 minutes out of pans before slicing.