Pumpkin Harvest Loaf With Orange Cream Cheese Spread

Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

From the Robinhood flour website Posting for safe keeping I have finally made this. 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 Nutrition


  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.
Most Helpful

This is absolutely delightful! It is rich and chock full of fruits and nuts. I used raisins (because I couldn't find any dates), but did everything else as posted. The orange zest gives the cream cheese a really lovely flavor, and would be great with other quick breads, etc. I will be making this again. Made for Everyday's a Holiday Tag Game.

JackieOhNo! August 24, 2009

OUTSTANDING LOAF! DEFINITELY OUTSTANDING! And I thoroughly enjoyed making this recipe, what with the cream cheese, the pumpkin, the orange zest & the dates (yes, this time I chose the dates over the raisins)! The only thing I did differently was to increase the orange zest by about 1/2 teaspoon in both the loaf & the icing! And, I did use the fresh Medjool dates, 'cause they are very soft & moist! ABSOLUTELY, WITHOUT A DOUBT, THIS IS A KEEPER RECIPE! [Tagged, made & reviewed in Every Day Is a Holiday tag]

Sydney Mike August 11, 2009