From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily Inbox Newsletter.


  • 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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