INGREDIENTS:

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 chees; e—
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)

DIRECTIONS:

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 350ø 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.

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