Ingredients for Pumpkin Harvest Loaf With Orange Cream Cheese Spread
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 (15 ounce) can pumpkin puree (about 1 3/4 cups)
- 2 teaspoons orange zest
- 1/2 cup raisins (optional)
- 1/2 cup chopped nuts (optional)
- 2 cups powdered sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground allspice
- 1-2 tablespoons orange juice
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How to Make Pumpkin Harvest Loaf With Orange Cream Cheese Spread
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan or mini muffin tins.
- In a large bowl, whisk together the pumpkin puree, oil, sugar, eggs, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, allspice, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Divide batter evenly among prepared muffin tins or loaf pan.
- Bake mini muffins for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Bake loaf for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins or loaf cool completely before frosting (optional) or serving.
- For the Orange Cream Cheese Spread: Beat together cream cheese, butter, powdered sugar, and orange zest until smooth and creamy. Add orange juice, 1 teaspoon at a time, until desired consistency is reached.
Nutrition Information (Approximate per serving)
Sodium
163 g
Sugar
1519g
Fat
439g
Carbs
195g
