Cream Cheese Pumpkin Bread

From Cooking with Paula Deen, Jan/Feb 2006

Cream Cheese Pumpkin Bread
  1. 1 (8-ounce) package cream cheese, softened
  2. 3/4 cup butter, softened
  3. 2 cups sugar
  4. 3 large eggs
  5. 3 cups all-purpose flour
  6. 1/2 teaspoon baking powder
  7. 1/2 teaspoon baking soda
  8. 1/2 teaspoon salt
  9. 1/2 teaspoon ground cinnamon
  10. 1/4 teaspoon ground nutmeg
  11. 1 (15-ounce) can pumpkin
  12. 3/4 cup chopped pecans
  13. 3/4 cup raisins
  1. Preheat oven to 350°F. Grease and flour two 9x5x3-inch loaf pans.
  2. In a medium bowl and with an electric mixer at medium speed, beat cream cheese and butter until creamy. Add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition.
  3. In a medium bowl, combine flour and next 5 ingredients, stirring to combine. Gradually add flour mixture to cream cheese mixture, mixing until blended. Stir in pumpkin, pecans, and raisins.
  4. Spoon batter into prepared loaf pans. Bake for 1 hour, or until a tester inserted in the center comes out clean. Cool in pans on wire racks for 10 minutes; remove from pans, and allow to cool completely on wire racks.
Makes 2 loaves