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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

PUMPKIN BREAD Recipe

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This recipe for PUMPKIN BREAD is from Clan Uisdean Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Mix together well:

1 cup Oil or Crisco
5 Eggs
1 teaspoon Vanilla
2½ cups Sugar
1 16 ounce can Pumpkin

Sift together, then add:

3½ cups Flour
1 teaspoon Baking powder
1 teaspoon Baking soda
1 teaspoon Cinnamon
1 teaspoon Salt
1 teaspoon Ground cloves

Add:

1 C Chopped nuts
Directions:
Directions:
Mix well and pour into greased and floured (about ⅔ full). Use 6 one pound cans. (NOTE: When you empty vegetable cans, remove the paper jacket and clean them. They make good round baking pans and then just throw them away). Bake at 350 degrees for about one hour. Let cool. Freeze pumpkin rolls. (They slice better when frozen).


Filling:

1 package 8 ounce Cream Cheese
1 cup Powdered sugar
1 tablespoon Margarine
1 teaspoon Vanilla

Make filling - cream together and spread over sliced (about ¼" thick). Place on pumpkin bread to make little sandwiches. Place a slice on top. Cut in half and serve.

 

 

 

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