Spiced Pumpkin Cream Cheese Loaf
This delightful Spiced Pumpkin Cream Cheese Loaf is a perfect blend of warm spices and rich pumpkin flavor, making it an ideal treat for the fall season or any time of year. The loaf is moist and tender, featuring a subtle sweetness from brown sugar and a hint of orange zest. For an added touch of luxury, top it with a creamy icing made from spreadable cream cheese and a dash of icing sugar. Whether you choose to serve it plain or iced, this loaf will surely impress your guests at your next gathering. Leftovers also make for an excellent breakfast spread with the icing on toasted slices!
10
Servings
200
Calories
16
Ingredients
Ingredients
spreadable cream cheese
8 ounces (divided (for batter and icing))
butter
1/4 cup (softened)
brown sugar
1 1/4 cups (packed)
eggs
2 (large)
all-purpose flour
1 3/4 cups
baking soda
1 teaspoon
baking powder
1/2 teaspoon
salt
1/2 teaspoon
cinnamon
1 teaspoon
nutmeg
1/2 teaspoon
pumpkin puree
1 cup (homemade or canned)
orange rind
1 teaspoon (grated)
raisins
3/4 cup (or chopped dates)
chopped nuts
1/2 cup (optional)
icing sugar
2 tablespoons
orange rind
1 teaspoon (grated (for icing))
Instructions
1
Preheat your oven to 350 degrees F (175 degrees C) and grease a 9-inch by 5-inch loaf pan.
2
In a large mixing bowl, beat together the spreadable cream cheese, softened butter, and packed brown sugar using an electric mixer until the mixture is light and creamy.
3
Add the eggs one at a time, mixing well after each addition until fully incorporated.
4
In a separate bowl, combine the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
5
Gradually stir the dry ingredient mixture into the creamed mixture, alternating with the pumpkin puree. Mix until just combined, being careful not to overmix.
6
Fold in the grated orange rind, raisins (or chopped dates), and optional chopped nuts until evenly distributed.
7
Pour the batter into the prepared loaf pan and spread it evenly.
8
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
9
Allow the loaf to cool in the pan for 15 minutes, then carefully turn it out onto a wire rack to cool completely.
10
For the icing, beat together the remaining spreadable cream cheese, icing sugar, and grated orange rind until smooth and creamy.
11
Refrigerate the icing until you are ready to serve the loaf.
12
Slice the cooled loaf to serve, and you can either spread the icing on individual slices or frost the entire loaf for an elegant presentation.
Nutrition Information
8g
Fat
30g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Spiced Pumpkin Cream Cheese Loaf?
It is a moist and tender loaf featuring a blend of warm spices, rich pumpkin flavor, and a hint of orange zest, often topped with a creamy icing.
What size loaf pan is required for this recipe?
You should use a 9-inch by 5-inch loaf pan.
At what temperature should the oven be preheated?
The oven should be preheated to 350 degrees F (175 degrees C).
How long does it take to bake the pumpkin loaf?
The loaf takes between 50 to 60 minutes to bake.
How can I tell if the loaf is finished baking?
The loaf is done when a toothpick inserted into the center comes out clean.
Can I use canned pumpkin for this recipe?
Yes, you can use either homemade or canned pumpkin puree.
What type of cream cheese is used?
The recipe calls for 8 ounces of spreadable cream cheese, divided between the batter and the icing.
What are the primary spices in this loaf?
The loaf is flavored with cinnamon and nutmeg.
How much brown sugar is needed?
The recipe requires 1 1/4 cups of packed brown sugar.
Can I substitute the raisins?
Yes, you can use chopped dates instead of raisins if you prefer.
Is the addition of nuts mandatory?
No, the 1/2 cup of chopped nuts is optional.
How many eggs are used in the recipe?
The recipe uses 2 large eggs.
How should the dry ingredients be added to the batter?
Gradually stir the dry ingredients into the creamed mixture, alternating with the pumpkin puree, and mix until just combined.
What is the purpose of the orange rind?
Grated orange rind adds a hint of citrus sweetness to both the loaf batter and the icing.
How long should the loaf cool in the pan?
Allow the loaf to cool in the pan for 15 minutes before turning it out onto a wire rack.
What ingredients are in the icing?
The icing is made from spreadable cream cheese, icing sugar, and grated orange rind.
How should I store the icing?
The icing should be refrigerated until you are ready to serve the loaf.
How many servings does one loaf provide?
This recipe makes approximately 10 servings.
How many calories are in a serving of this loaf?
There are approximately 200 calories per serving.
Can I serve this loaf for breakfast?
Yes, leftovers are excellent for breakfast, especially when toasted and topped with the icing.
What is the fat content per serving?
Each serving contains approximately 8g of fat.
How many grams of carbohydrates are in a slice?
There are about 30g of carbohydrates per serving.
How much protein is in one serving?
Each serving provides 3g of protein.
What type of flour is recommended?
The recipe uses 1 3/4 cups of all-purpose flour.
Should the butter be melted or softened?
The 1/4 cup of butter should be softened before being beaten with the cream cheese.
Does the recipe use baking powder or baking soda?
The recipe uses both: 1 teaspoon of baking soda and 1/2 teaspoon of baking powder.
How should I present the icing?
You can either spread the icing on individual slices or frost the entire cooled loaf for an elegant look.
What is the total number of ingredients in this recipe?
There are 16 ingredients used in this recipe.
Is this recipe suitable for the fall season?
Yes, the warm spices and pumpkin make it an ideal treat for the fall, though it is delicious year-round.
What is the first step in the mixing process?
The first step is to beat together the spreadable cream cheese, softened butter, and packed brown sugar until light and creamy.