Spiced Pumpkin Loaf

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

• Ready In: 1 hr
• Yields: 1 loaf

Ingredients

• Bread

• 1 3⁄4 cups all-purpose flour
• 1  teaspoon baking powder
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 1  cup pumpkin, cooked and mashed (can use canned)
• 2⁄3 cup sugar
• 1⁄3 cup sour cream
• 1⁄3 cup  vegetable oil
• 3  tablespoons orange marmalade
• 1  egg, beaten
• 1  teaspoon ground cinnamon
• 1⁄2 teaspoon ground ginger
• 1⁄4 teaspoon nutmeg, freshly grated
• 1⁄8 teaspoon ground cloves
• 2⁄3 cup pecans, chopped

• Cream Cheese Spread

• 1 (8 ounce) package cream cheese, softened
• 1⁄2 cup orange marmalade

Directions

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.