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Sunday, September 8, 2013

Pumpkin Bread with Cream Cheese Frosting

Old fashioned Pumpkin Bread with Cream Cheese Frosting is moist and filled with good ingredients. This is my mom's recipe she made each year and I will always love it.


3 cups sugar
1 cup salad oil
4 eggs
2 cups pumpkin
3-1/2 cups flour, unsifted
2 teaspoons soda
2 to 3 teaspoons salt
2/3 cup water
1 teaspoon baking powder
1 teaspoon nutmeg (freshly ground is best)
1 teaspoon cinnamon
2 teaspoons pumpkin spices
2 teaspoons vanilla
1 cup chopped dates or pecans, or
  1/2 cup of each (optional)


Combine sugar and oil in large bowl.  Add eggs one at a time, beating after each addition.  Add vanilla.  Sift dry ingredients together.  Set aside.  Add dry ingredients alternately with water.  Add pumpkin.  Add dates, pecans or both at this time.  Pour into 3 well greased and floured 9 x 5 x 3-inch loaf pans.  Bake in preheated 325 degree oven for 1 hour or until they test done.  Remove from pans when barely warm.

INGREDIENTS for Frosting:

1 (8-ounce) package cream cheese
4 Tablespoons butter or margarine
1-1/2 teaspoons vanilla
1-1/2 cups powdered sugar
  Dash salt
1/2 cup finely chopped pecans

TO PREPARE Frosting:

Cream margarine or butter with cream cheese.  Add vanilla.  Add sifted sugar and salt.  Fold in nuts last.  Frost cooled bread.

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