Chyrel's Recipes From Friends


Pumpkin Harvest Loaf
Tried And True
Posted by: Elaine Mon, 16 Aug 2004, at 3:10 p.m.
 

I had some pumpkin lurking at the bottom of my freezer, so I've just made this loaf and it's definitely a keeper. I used dates and swapped half the sugar for splenda and it tastes delicious...try it!

1/2 8oz pkg cream cheese
1/4 cup butter, softened
1 1/4 cups brown sugar, packed
2 eggs
1 3/4 cups ROBIN HOOD® All Purpose Flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1 cup pumpkin purée
1 tsp orange rind, grated
3/4 cup raisins or chopped dates
1/2 cup chopped nuts, optional

ORANGE CREAM CHEESE SPREAD
1/2 8oz pkg cream cheese
2 tbsp icing sugar
1 tsp orange rind, grated

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" loaf pan.

BAKE at 350°F 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.

SPREAD

BEAT all ingreadients together until smooth. Store covered in refrigerator.









 

 

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