Pumpkin Loaf

Pumpkin Loaf

  • Prep Time: 20 mins
  • Total Time: 1 hrs 35 mins
  • Yield: 1loaf
  • About This Recipe

    “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.”

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