Zutaten für Pumpkin Loaf
- Cream Cheese
- ½ cup (1 stick) softened butter
- 1 ½ cups packed brown sugar
- 2 large eggs
- All Purpose Flour
- 2 teaspoons baking soda
- Baking Powder
- ½ teaspoon salt
- Cinnamon
- Nutmeg
- Pumpkin Puree
- 1 teaspoon orange zest
- 1 cup raisins
- ½ cup chopped walnuts (optional)
- Icing Sugar
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Zubereitung von Pumpkin Loaf
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, cream together 1 cup (2 sticks) softened butter, 1 ½ cups packed brown sugar, and 2 large eggs until light and fluffy.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, ½ teaspoon ground cloves, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 (15 ounce) can pumpkin puree, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in 1 teaspoon orange zest, 1 cup raisins, and ½ cup chopped walnuts (optional).
- Pour batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the loaf cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
- Wrap the cooled loaf and refrigerate for at least 1 day to allow the flavors to meld. This step is crucial for best results!
- **For the Icing:** In a medium bowl, beat together ½ cup (1 stick) softened butter, 3 cups powdered sugar, 2-4 tablespoons milk (or cream), and ½ teaspoon vanilla extract until smooth and creamy. Add more milk if needed to reach desired consistency.
- Once the loaf is completely cool, frost the top and sides (optional). Store leftover icing in an airtight container in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
161 g
Sugar
1519g
Fat
414g
Carbs
195g
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