Moist and Tasty Pumpkin Bread

I was visiting a friend the other day and didn’t want to arrive empty handed, so I made her this yummy bread. The recipe is originally our favorite banana bread recipe, so I thought that adding pumpkin in place of the bananas would work great. Turns out I was right! I added a few spices to go along with the pumpkin flavor.

5 Tbs. butter
1/2 C. granulated sugar
1/2 C. firmly packed light brown sugar
2 Lg. eggs
1 tsp. vanilla extract
1 tsp. cinnamon
1 tsp. pumpkin pie spice
1-1/2 cups pumpkin puree
1 3/4 C. all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. baking powder
1/2 C. heavy cream
1 C. chocolate chips (optional)
1/3 C. chopped pecans (optional)
 Cream butter and sugars together. Add eggs one at a time. Add vanilla, cinnamon, pumpkin pie spice and pumpkin puree and mix thoroughly. Sift in dry ingredients. Add heavy cream till blended. Mix in chocolate chips and nuts. Transfer mixture into a well greased bread pan and bake at 350 degrees for 1hour and 15 min. or until toothpick inserted in the center comes out clean. Let cool before frosting and cutting.

 Since we didn’t have chocolate chips, I decided to use some Betty Crocker cream cheese frosting we had on hand in the cupboard.

 Pumpkin and cream cheese? What a tasty combination! 

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