| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Breads | 16 | Servings | |
INGREDIENTS
| 1/3 | c | Butter or margarine |
| softened | ||
| 1 1/4 | c | Sugar |
| 1 | c | Sold pack pumpkin |
| 1 | Egg | |
| 1 3/4 | c | All-purpose flour |
| 1 | t | Pumpkin pie spice |
| 1/2 | t | Baking soda |
| 1/2 | t | Salt |
| 1/2 | t | Ground cinnamon |
| 1/4 | t | Baking powder |
| 1/2 | c | Dried currants |
| 1/2 | c | Chopped pecans |
| Orange Cream Cheese- | ||
| 1 | 8 oz cream cheese | |
| softened | ||
| 3 | T | Sugar |
| 2 | t | Vanilla extract |
| 1 | t | Grated orange peel |
| 1 | t | Milk, up to 2 teaspoons |
INSTRUCTIONS
Using an electric mixer, beat butter and sugar until light; add pumpkin and egg, mixing well. In a medium bowl, combine flour, pumpkin pie spice, baking soda, salt, cinnamon and baking powder; gradually add to butter mixture, mixing until well blended. Stir in currants and pecans. Pour batter into a greased 8x4-inch loaf pan. Bake at 350° F for 1 to 1 1/4 hours our until a wooden toothpic inserted in the center comes out clean. Cool in pan on wire rack 15 minutes. Remove from pan; cool completely on wire rack. Serve with Orange Cream Cheese. To make Orange Cream Cheese: In a medium bowl, combine all ingredients except milk. Stir until smooth. Stir in 1 to 2 teaspoons milk to make spreading consistency. For holiday gift giving, place wrapped bread in a decorative basket along with a container of Orange Cream Cheese. NOTES : Formatted by C. Walden (and very nicely done, too!) cranew@foothill.net Recipe by: Spice Islands Recipe Leaflet Posted to MC-Recipe Digest V1 #830 by Crane Walden <cranew@foothill.net> on Oct 7, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 196
Calories From Fat: 58
Total Fat: 6.8g
Cholesterol: 21.8mg
Sodium: 125.7mg
Potassium: 77.5mg
Carbohydrates: 32.5g
Fiber: 1.1g
Sugar: 21.3g
Protein: 2.4g