LOAF1/2 pkg (0.5 pkg) (250 g) cream cheese1/4 cup (50 mL) butter, softened1 1/4 cups (300 mL) brown sugar, packed2 (2) eggs1 3/4 cups (425 mL) ROBIN HOOD® All Purpose Flour1 tsp (5 mL) baking soda1/2 tsp (2 mL) baking powder1/2 tsp (2 mL) salt1 tsp (5 mL) cinnamon1/2 tsp (2 mL) nutmeg1 cup (250 mL) pumpkin purée1 tsp (5 mL) orange rind, grated3/4 cup (175 mL) raisins or chopped dates1/2 cup (125 mL) chopped nuts, optionalORANGE CREAM CHEESE SPREAD1/2 pkg (0.5 pkg) (250 g) cream cheese2 tbsp (30 mL) icing sugar1 tsp (5 mL) orange rind, grated
LOAF1. BEAT cheese, butter, brown sugar and eggs together with electric mixer until light and creamy. Combine next 6 dry ingredients. Stir into creamed mixture alternately with pumpkin. Mix well. Stir in orange rind, raisins and nuts. Spread in greased 9" x 5" (2 L) loaf pan.2. 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.SPREAD3. BEAT all ingreadients together until smooth. Store covered in refrigerator.
I made this loaf today. It turned out very moist and tender. We all loved its rich taste. I used raisins and nuts. The spread isn't too sweet and it adds to the flavor of the loaf.
I made this into muffins, used both dates and golden raisins, increased the cinnamon to 1 1/2 tsp. and added 1/2 tsp ginger as well as the nutmeg. I didn't have any orange zest so used orange extract instead. The recipe made about 15 muffins, cooked at 375 for 20 min. Very moist and great flavour.
I double or triple my batches and bake in mini loaf size, wrap in decorative cello bags and give as gifts for Thanksgiving. It's an awesome fall treat. Comfort food!! PS I usually leave out the nuts.
This moist pumpkin loaf is chock full of juicy raisins, chopped dates, cinnamon and nutmeg. Top this with a creamy orange spread and you have a harvest of flavour!
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