Pumpkin-Pistachio Breakfast Bread

Ingredients

• 1 1/2 cups butter or margarine, softened
• 1 1/2 cups sugar
• 3 large eggs
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 1/2 cups canned mashed pumpkin
• 1 cup raisins
• 1 1/2 teaspoons vanilla extract
• Pistachio Topping
• 1/2 (3-ounce) package cream cheese, softened
• 1 cup sifted powdered sugar
• 2 tablespoons milk

Preparation

1. Beat butter at medium speed with an electric mixer until creamy; gradually add 1 1/2 cups sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
2. Combine flour and next 6 ingredients in a large bowl; add to butter mixture alternately with pumpkin, beginning and ending with flour mixture. Stir in raisins and vanilla.
3. Spread batter into a greased and floured 13" x 9" pan; sprinkle with Pistachio Topping. Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack.
4. Beat cream cheese, powdered sugar, and milk in a small bowl until smooth, using a wire whisk. Using whisk, drizzle cream cheese mixture over cake.