Pumpkin loaf

• 4 oz cream cheese, softened
• 1-1/2 cups brown sugar
• 1/4 cup unsalted butter, softened
• 3 eggs
• 1-3/4 cups fresh pumpkin purée
• 3-1/2 to 4 cups unbleached all-purpose flour
• 2 tbsp baking powder
• 1 tsp cinnamon
• 1/2 tsp sea salt
• 1/2 tsp ground nutmeg
• 2 cups chopped walnuts or chocolate chunks

Directions
1. Preheat the oven to 350°F. Cream the softened cream cheese, brown sugar and butter in a large mixing bowl using an electric mixer.

2. Beat in the eggs, one at a time, until blended; add the pumpkin purée, beating until combined.

3. In a separate bowl, whisk together the 3½ cups flour, baking powder, cinnamon, salt and nutmeg until combined. Add the dry ingredients to the pumpkin mixture; add the extra ½ cup flour if needed (the dough should be moist and thick enough to stand a spoon in).

4. Stir in the walnuts or chocolate. Spoon the batter into a greased and floured 9" x 5" loaf pan. Bake on the centre rack of the oven for 50 minutes to 1 hour, until a toothpick inserted in the centre comes out clean.

Makes one loaf

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