From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS for Bread:
TO PREPARE Bread:
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:
TO PREPARE Frosting:
Cream margarine or butter with cream cheese. Add vanilla. Add sifted sugar and salt. Fold in nuts last. Frost cooled bread.
- 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)
TO PREPARE Bread:
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.
