Total Time
Prep 10 mins
Cook 50 mins

This recipe just screams fall and holidays to me. The orange marmalade cream cheese spread gives it a little something special.

Ingredients Nutrition


  1. Bread:.
  2. Grease and flour a 9 x 5 x 3 inch loafpan; line with wax paper. Grease and flour the wax paper. Set aside.
  3. Combine flour, baking powder, soda, and salt; stir well. Combine pumpkin and the next 9 ingredients in a medium mixing bowl; beat well at medium speed of an electric mixer. Add flour mixture to the pumpkin mixture, beating well. Stir in the pecans.
  4. Pour batter into prepared pan. Bake at 350 degrees for 45 to 50 minutes or until a wooden pick inserted in the center comes out clean. Let it cool in the pan for 10 minutes. Remove from the pan; remove wax paper, and let it cool completely on a wire rack.
  5. Cream Cheese Spread:.
  6. Beat the softened cream cheese at medium speed of an electric mixer until smooth. Add 1/2 cup orange marmalade, beating mixture until it is well blended. Serve with the bread.
Most Helpful

Very, very nice tasting pumpkin bread, this is! And the marmalade spread was a great touch, too! Thanks for sharing another keeper! Even if I didn't make it for any of the winter holidays this first time, I'll be having it again, for sure! [Made & reviewed in Zaar Stars recipe tag]

Sydney Mike February 01, 2012

Easy to do, delicious to eat. I omitted the frosting and my marmalade was mandarin ! A moist and gorgeous cake, no doubt about it.

katew September 22, 2011

Love quick breads and muffins and enjoyed the strong pumpkin flavor. I did cut the recipe in half and substituted fig preserves, and made it into muffins (6) instead of a loaf. This made a wet dense muffin rather than the cakelike fluffy style. Very tasty even without icing!

Karen67 May 05, 2011