Ingredients
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4 ounces spreadable cream cheese
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1/4 cup butter, softened
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1 1/4 cups packed brown sugar
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2 eggs
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1 3/4 cups all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon baking powder
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1/2 teaspoon salt
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1 teaspoon cinnamon
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1/2 teaspoon nutmeg
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1 cup pumpkin puree (homeade or canned)
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1 teaspoon grated orange rind
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3/4 cup raisins or 3/4 cup chopped dates
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1/2 cup chopped nuts
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4 ounces spreadable cream cheese
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2 tablespoons icing sugar
Instructions
- Loaf-----------.
- Beat cheese, butter, brown sugar and eggs to gether on electric mixer until light and creamy.
- Combine next 6 dry ingredients.
- Stir into creamed mixture alternately with pumpkin.
- Mix well, Stir in orange rind, raisins and nuts.
- Spread in greased 9 inch x 5 inch loaf pan.
- Bake at 350 degrees for 50-60 minutes or until toothpick inserted in centre comes out clean.
- Cool in pan 15 minutes, then turn out onto rack and cool completely.
- Wrap cooled loaf and store 1 day before slicing to let flavours mellow.
- Icing----------.
- Beat all ingredients together until smooth.
- Store covered in refrigerator until ready to serve loaf.
- Can be served separately and spread on slices of loaf or ice entire loaf top and sides.