“The icing spread is optional, we like it both ways, ice it to be a little fancier for quests (the spread, icing is very nice on toast, if you have left overs).”
Ingredients
4ouncesspreadable cream cheese
1/4 cupbutter, softened
1 1/4 cupspacked brown sugar
2eggs
1 3/4 cupsall-purpose flour
1teaspoonbaking soda
1/2 teaspoonbaking powder
1/2 teaspoonsalt
1teaspooncinnamon
1/2 teaspoonnutmeg
1cuppumpkin puree( homeade or canned)
1teaspoongrated orange rind
3/4 cup raisins or 3/4 cupchopped dates
1/2 cupchopped nuts(optional)
icing
4ouncesspreadable cream cheese
2tablespoonsicing sugar
1teaspoongrated orange rind
Directions
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 minutesor 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.
Reviews
“Oh my goodness! This loaf is just delicious! Very moist, lovely texture, and wonderful flavor.It definitely doesnt need the icing, but Im sure it would be very good with it; I decided not to make it this time 🙂 Maybe next! :)Thank you so much for this recipe. I’ll definitely be making this again! Glad you like the photo of it Derf! You’re such a sweet person! :)”
“This was VERY good! Husband gave 2 thumbs up. Similar to a dense carrot cake except with pumpkin instead. The cream cheese frosting is what makes it, IMO.”
