Pumpkin Harvest Loaf With Orange Cream Cheese Spread |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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I skipped the frosting and made mini muffins. I got 40 minis . I added a smidge of allspice and a bit more nutmeg to the last half of the batter. Ingredients:
125 g cream cheese, at room temperature |
1/4 cup butter, softened |
1 1/4 cups brown sugar, packed |
2 eggs |
1 3/4 cups all-purpose flour |
1 teaspoon baking soda |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
1 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1 cup pumpkin puree |
1 teaspoon orange rind, grated |
3/4 cup raisins or 3/4 cup chopped dates |
1/2 cup chopped nuts (optional) |
125 g cream cheese |
2 tablespoons icing sugar |
1 teaspoon orange rind, grated |
Directions:
1. BEAT cheese, butter, brown sugar and eggs together with electric mixer until light and creamy.
2. Combine next 6 dry ingredients.
3. Stir into creamed mixture alternately with pumpkin. Mix well.
4. Stir in orange rind, raisins and nuts. Spread in greased 9 x 5 (2 L) loaf pan.
5. BAKE at 350°F (180°C) 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.
6. SPREAD.
7. BEAT cream cheese, icing sugar and ornage rind until well mixed . Store covered in refrigerator.
8. Once loaf has cooled then spread with the ornage cream cheese spread.
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