| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Bread sweet, Pumpkin |
1 |
Loaf |
INGREDIENTS
| 1/2 |
c |
Butter or margarine; softened |
| 1 |
c |
Firmly packed brown sugar |
| 2 |
lg |
Eggs |
| 2 |
c |
All-purpose flour |
| 2 |
ts |
Baking powder |
| 1/4 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 2 |
ts |
Pumpkin pie spice |
| 1 |
c |
Mashed cooked pumpkin |
| 1/2 |
c |
Chopped pecans; toasted |
| 1 |
ts |
Vanilla extract |
|
|
Peachy cream cheese spread (see recipe) |
INSTRUCTIONS
Recipe by: Southern Living Magazine
Beat butter at medium speed with an electric mixer until creamy; gradually
add brown sugar, beating well. Add eggs, 1 at a time, beating until blended
after each addition. Combine flour and next 4 ingredients; add to butter
mixture alternately with pumpkin, beginning and ending with flour mixture.
Beat at low speed after each addition, just until dry ingredients are
moistened. Stir chopped pecans and vanilla into batter. Spoon into a
greased 8 1/2 - x 4 1/2-inch loaf pan. Bake at 350 for 1 hour or until a
wooden pick inserted in center comes out clean. Cool in pan on a wire rack
10 minutes; remove from pan, and cool on wire rack. Slice and serve with
Peachy Cream Cheese Spread.
Formatted for you by: Bill Webster
Posted to MC-Recipe Digest V1 #784 by Bill <thelma@pipeline.com> on Sep 16,
1997
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