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This recipe for PUMPKIN CHEESE BREAD, by , is from The Koelblinger Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lynn Darnell Moe
Added: Saturday, October 4, 2008


2 - 1/2 cups sugar
1 - 8 oz. pkg. cream cheese, softened
1/2 cup margarine
4 eggs
1 - 16 oz. can pumpkin
3 - 1/2 cups flour
2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. baking powder
1/4 tsp. ground cloves
1 cup chopped nuts
2 cups powdered sugar
3 Tbsp. milk

Preheat oven to 350. Mix sugar, cream cheese, and margarine at medium speed with electric mixer until well blended. Add eggs one at a time, mixing well as you go. Blend in pumpkin. Add combined dry ingredients, mixing until just moistened. Fold in nuts. Pour into two greased and floured 9"x5" loaf pans. Bake 1 hour or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans. Glaze with combined powdered sugar and milk.




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