A delightful twist on the classic pumpkin loaf, featuring warm spices, crunchy pecans, and a luscious orange cream cheese spread.
Preheat your oven to 350°F (175°C). Grease and flour a 9 x 5 x 3 inch loaf pan, then line it with wax paper and grease the paper as well.
Ensure the wax paper fits snugly to avoid batter leakage.
In a mixing bowl, combine the flour, baking powder, baking soda, and salt. Stir well to blend.
Sift the dry ingredients for a lighter texture.
In another bowl, beat together the pumpkin puree, brown sugar, sour cream, orange marmalade, egg, and spices until smooth.
Use room-temperature ingredients for easier mixing.
Gradually add the dry ingredients to the wet mixture, beating until just combined. Fold in the chopped pecans.
Avoid overmixing to keep the bread tender.
Pour the batter into the prepared pan and smooth the top. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
Check the bread at 45 minutes to prevent overbaking.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Cooling on a rack prevents the bottom from becoming soggy.
To make the spread, beat the softened cream cheese and orange marmalade together until smooth and well blended.
Chill the spread slightly for easier spreading.
Serve slices of the bread with a dollop of the orange cream cheese spread. Enjoy!
Garnish with a sprinkle of cinnamon for a festive touch.
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