Pumpkin-Pistachio Breakfast Bread

Ingredients

• 2 teaspoons double-acting baking powder 
• 0.5 teaspoon baking soda 
• 1.5 cups butter softened
• 1.5 cups pumpkin canned mashed
• 3 ounce cream cheese softened
• 3 large eggs 
• 3 cups flour all-purpose
• 1 teaspoon ground cinnamon 
• 0.3 teaspoon ground cloves 
• 0.5 teaspoon ground ginger 
• 2 tablespoons milk 
• 12 servings pistachio topping 
• 1 cup powdered sugar sifted
• 1 cup raisins 
• 0.8 teaspoon salt 
• 1.5 cups sugar 
• 1.5 teaspoons vanilla extract 

Equipment

• bowl
• frying pan
• oven
• whisk
• wire rack
• hand mixer

Directions

1. Beat butter at medium speed with an electric mixer until creamy; gradually add 1 1/2 cups sugar, beating well.
2. Add eggs, 1 at a time, beating until blended after each addition.
3. 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.
4. Spread batter into a greased and floured 13" x 9" pan; sprinkle with Pistachio Topping.
5. Bake at 350 for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack.
6. 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.