Pumpkin Loaf
Recipe: #3042
November 24, 2011
Categories: Breads, Pumpkin, Pacific Northwest, Pacific Rim, Baby Shower, Brunch Mothers Day, Oven Bake, Quick Breads, more
"Serve iced or not iced, we like it both ways, - any left over icing is very nice on toast."
Original is 14 servings
Ingredients
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- ICING
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Nutritional
- Serving Size: 1 (93.9 g)
- Calories 280.9
- Total Fat - 11.5 g
- Saturated Fat - 4.3 g
- Cholesterol - 38.5 mg
- Sodium - 378.6 mg
- Total Carbohydrate - 40.9 g
- Dietary Fiber - 1.8 g
- Sugars - 10.5 g
- Protein - 5.1 g
- Calcium - 42.2 mg
- Iron - 1.4 mg
- Vitamin C - 2.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Loaf: Beat cheese, butter, brown sugar and eggs to gether on 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 inch x 5 inch loaf pan. Bake at 350 degrees for 50-60 minutes or until toothpick inserted in centre comes out clean.
Step 2
Cool in pan 15 minutes, then turn out onto rack and cool completely. Wrap cooled loaf and store 1 day before slicing to let flavours mellow.
Step 3
Icing: Beat all ingredients together until smooth. Store covered in refrigerator until ready to serve loaf. Can be served separately and spread on slices of loaf or ice entire loaf top and sides.
Tips
No special items needed.
0 Reviews
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