Mix flour, dry pudding mix, baking powder, spice and baking soda; set aside.
Whisk butter, sugar and pumpkin in large bowl. Blend in eggs. Add flour mixture; stir just until dry ingredients are moistened. Pour into 8x4-inch loaf pan sprayed with cooking spray; top with nuts.
Bake 1 hour to 1 hour 5 min. or until toothpick inserted in centre comes out clean, covering loosely with foil for the last 20 min. Cool bread in pan 10 min. Remove from pan to wire rack; cool completely.
Kraft Kitchen Tips!
Spread bread slices with Philadelphia Cream Cheese Product. Warm bread in microwave before spreading with cream cheese, if desired.
Instead of sprinkling the nuts on top of the batter in the pan, you can stir them into the batter before pouring the batter into the pan. Or, you can stir half the nuts into the batter and sprinkle the remaining nuts on top.
No pumpkin pie spice on hand? No problem! Here's an easy way to make your own. For each 1 tsp. of pumpkin pie spice needed, just mix 1/2 tsp. ground cinnamon, 1/4 tsp. ground ginger, 1/8 tsp. ground allspice and 1/8 tsp. ground nutmeg.
Calories From Fat
% Daily Value
Fat 8 g
Saturated fat 4 g
Cholesterol 40 mg
Sodium 280 mg
Carbohydrate 32 g
Fibre 1 g
Sugars 18 g
Protein 3 g
16 servings, 1 piece (69 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.