This recipe for Pumpkin Bread, by Trudy Trucks, is from The Brott Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 eggs, 1 t lemon juice, 1 cup sugar, 2/3 cup pumpkin, 3/4 cup flour, 1 t ginger, 2 t cinnamon, 1/2 t nutmeg, 1/2 t salt. Filling: 6 oz cream cheese, 1 cup powdered sugar, 1/2 cup butter.
Beat eggs 5 minutes. Gradually add or beat in sugar. Stir in pumpkin and lemon juice. Mix dry ingredients and stir in sprinkle 1 cup nuts on top. Bake in greased and floured jelly roll pan for 15 minutes at 375F. Sprinkle with powder sugar. Turn out immediately on towel and roll up. Cool. Spread filling over roll and roll up. Chill.
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