Re: ISO: Good Pumpkin Bread Recipe

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: : I have 4- 7lb cans of pumpkin...I have in need of a good pumpkin bread recipe. : : Thanks for your help!! :o) : PUMPKIN ROLL : -------------------------------------------------------------------------------- : 3 eggs : 1 c. sugar : 2/3 c. pumpkin : 1 tsp. lemon juice : 1 c. walnuts : 3/4 c. flour : 1/2 tsp. salt : 1 1/2 tsp. pumpkin pie spice : 1 tsp. baking powder : Filling: : 1 c. powdered sugar : 1 (8 oz.) pkg. cream cheese : 4 tsp. butter or margarine : 1/2 tsp. vanilla : Beat eggs on high speed for 5 minutes. Gradually beat : in sugar. Stir in pumpkin and lemon juice. Stir together : flour, baking powder, pumpkin pie spice and salt. Fold into : pumpkin. Spread in greased and floured 15 x 10 x 1-inch pan. : Top with finely chopped walnuts. Bake at 375 degrees for 15 minutes. : Turn out on towel sprinkled with powdered sugar. Roll, start- : ing lengthwise, in towel. Cool and unroll for filling. : For filling: Combine ingredients and beat until smooth. : Spread over cake. Roll and cool. : -------------------------------------------------------------------------------- : SOUR CREAM PUMPKIN COFFEE CAKE : Batter Mixture: : -------------------------------------------------------------------------------- : 1/2 c. butter : 3/4 c. sugar : 1 tsp. vanilla : 3 eggs : 1 c. sour cream : 2 c. flour : 1 tsp. baking powder : 1 tsp. baking soda : Pumpkin Mixture: : 1 1/3 c. pumpkin : 1 egg : 1/3 c. sugar : 1 tsp. pumpkin pie spice : Streusel: : 1 c. packed brown sugar : 1/3 c. butter : 2 tsp. cinnamon : 1 c. chopped nuts : Cream butter, sugar and vanilla. Add eggs and beat : well. Combine flour, baking powder, baking soda and add to : butter mixture alternately with sour cream. Mix well. Spoon : half of mixture into lightly greased 13 x 9 x 2-inch baking : dish and spread to corners. Sprinkle half of streusel over : batter, spread pumpkin mixture over streusel, spread remaining : batter over pumpkin mixture. Spread remaining streusel over : the top. Bake at 325 degrees for 50 to 60 minutes or until toothpick : inserted comes out clean. : -------------------------------------------------------------------------------- : PUMPKIN CHEESECAKE BARS : -------------------------------------------------------------------------------- : 1 (16 oz.) pkg. Betty Crocker : golden pound cake mix : 3 eggs : 2 Tbsp. butter, melted : 4 tsp. pumpkin pie spice : 1 (8 oz.) pkg. cream cheese, : softened : 1 (14 oz.) can Eagle Brand : sweetened condensed milk : 1 (16 oz.) can pumpkin (about : 2 c.) : 1/2 tsp. salt : 1 c. chopped nuts : Preheat oven to 350 degrees. In large mixing bowl, combine : cake mix, 1 egg, margarine and 2 teaspoons pumpkin pie spice on : low speed until crumbly. Press into 15 x 10-inch jelly roll : pan and set aside. Beat cheese in bowl until fluffy. Gradual- : ly beat in milk, 2 eggs, pumpkin, 2 teaspoons pumpkin pie spice : and salt. Mix well. Pour over crust and sprinkle with nuts. : Bake 30 to 35 minutes or until set. Cool and chill. Cut into : bars. Store in refrigerator. : Recipe is from the Penns Valley Post. : -------------------------------------------------------------------------------- : PUMPKIN SQUARES : -------------------------------------------------------------------------------- : 1 large can pumpkin : 5 eggs, well beaten : 1 1/2 c. sugar : 3 tsp. pumpkin pie spice : 1 can evaporated milk : 1 box sour cream white cake : mix : 1 c. butter or margarine : 2 c. chopped walnuts : Mix pumpkin, eggs, sugar, pumpkin pie spice and evapo- : rated milk together. Pour into an ungreased 13 x 9 x 2-inch : pan. Sprinkle cake mix over top of pumpkin mixture. Melt : butter and add nuts. Spoon this over top of cake mix. Bake at : 300 degrees for 2 hours or until top looks brown. Let set for 2 hours : before serving.

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