Spiced Pumpkin Bread with Orange Cream Cheese
Yield
servingsPrep
30 minCook
75 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
butter
or margarine, softened |
|
| 1 ¼ | cups |
sugar
|
|
| 1 | cup |
pumpkin
solid pack |
|
| 1 | each |
eggs
|
|
| 1 ¾ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
cinnamon
ground |
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
ginger
ground |
|
| ⅛ | teaspoon |
allspice
ground |
|
| ½ | cup |
currants
dried |
|
| ½ | cup |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
butter
or margarine, softened |
|
| 296 | ml |
sugar
|
|
| 237 | ml |
pumpkin
solid pack |
|
| 1 | each |
eggs
|
|
| 414 | ml |
all-purpose flour
|
|
| 5 | ml |
cinnamon
ground |
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
baking powder
|
|
| 1.3 | ml |
ginger
ground |
|
| 0.6 | ml |
allspice
ground |
|
| 118 | ml |
currants
dried |
|
| 118 | ml |
pecans
chopped |
|
Directions
Using electric mixer, beat butter and sugar until light; add pumpkin and egg, mixing well.
In medium bowl, combine flour, cinnamon, baking soda, salt, baking powder, ginger and allspice; gradually add to butter mixture, mixing until well blended.
Stir in currants and pecans.
Pour batter into greased 8 x 4-inch loaf pan.
Bake at 350℉ (180℃) F for 1 to 1¼ hours or until wooden pick inserted into center comes out clean.
Cool in pan on wire rack 15 minutes.
Remove from pan; cool completely on wire rack.
Serve with Orange Cream Cheese.
Orange cream cheese: In medium bowl, combine 1 package cream cheese, softened, 3 tablespoons sugar, 2 teaspoons pure vanilla extract and 1 teaspoon freshly grated orange peel; stir until smooth.
Stir in 1 to 2 teaspoons milk to make spreading consistency.
