Pumpkin Loaf

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).

• Ready In: 1 hr 35 mins
• Yields: 1 loaf

Ingredients

• 4  ounces  spreadable cream cheese
• 1⁄4 cup butter, softened
• 1 1⁄4 cups  packed brown sugar
• 2  eggs
• 1 3⁄4 cups all-purpose flour
• 1  teaspoon baking soda
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon salt
• 1  teaspoon cinnamon
• 1⁄2 teaspoon nutmeg
• 1  cup pumpkin puree (homeade or canned)
• 1  teaspoon  grated  orange rind
• 3⁄4 cup raisins or 3⁄4 cup  chopped dates
• 1⁄2 cup  chopped  nuts (optional)

• icing

• 4  ounces  spreadable cream cheese
• 2  tablespoons icing sugar
• 1  teaspoon  grated  orange rind

Directions

1. Loaf-----------.
2. Beat cheese, butter, brown sugar and eggs to gether on electric mixer until light and creamy.
3. Combine next 6 dry ingredients.
4. Stir into creamed mixture alternately with pumpkin.
5. Mix well, Stir in orange rind, raisins and nuts.
6. Spread in greased 9 inch x 5 inch loaf pan.
7. Bake at 350 degrees for 50-60 minutes or until toothpick inserted in centre comes out clean.
8. Cool in pan 15 minutes, then turn out onto rack and cool completely.
9. Wrap cooled loaf and store 1 day before slicing to let flavours mellow.
10. Icing----------.
11. Beat all ingredients together until smooth.
12. Store covered in refrigerator until ready to serve loaf.
13. Can be served separately and spread on slices of loaf or ice entire loaf top and sides.