"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Frosty Pumpkin Bread Recipe

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This recipe for Frosty Pumpkin Bread, by , is from The Allen Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Miranda Roberts
Added: Friday, April 18, 2008


3 1/2 cups flour
1 tsp cinnamon
1 tsp nutmeg
1/2 cup pecan pieces
1 1/2 tsp salt
2/3 cups water
1 tsp cloves
4 eggs
2 cups canned pumpkin
2 tsp baking soda
1 cup vegetable oil
3 cups sugar


1 tsp butter softened
8 oz cream cheese softened
1 tsp vanilla
16 oz powdered sugar
1 cup pecans

In a large bowl, combine all ingredients for bread. Mix well. Grease and flour 3 9x5x3 loaf pans. Pour mixture into 3 pans. Bake at 350 for 50-60 minutes.


With electirc mixer, beat togeter butter and cream cheese. Add powdered sugar and beat until smooth. Stir in pecans and vanilla. Frost pumpkin bread while still warm.




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