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 ts Pumpkin pie spice
1/2 ts Baking soda
1/2 ts Salt
1/2 ts Ground cinnamon
1/4 ts Baking powder
1/2 c Dried currants
1/2 c Chopped pecans
—Orange Cream Cheese—
1 pk (8 oz) cream cheese;
-softened
3 tb Sugar
2 ts Vanilla extract
1 ts Grated orange peel
1 ts Milk; (up to 2 teaspoons)
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 8×4-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 :
Yields
16 Servings
