Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Breads Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter or margarine -- softened
1 cup firmly packed brown sugar
2 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1 cup mashed cooked pumpkin
1/2 cup chopped pecans -- toasted
1 teaspoon vanilla extract
PEACHY CREAM CHEESE SPREAD:
1 package cream cheese -- (8-ounce) softened
1/3 cup peach preserves
1/4 teaspoon ground ginger
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 loafpan. 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. Makes 1 loaf.
Peachy Cream Cheese Spread: Beat all ingredients at low speed with an
electric mixer until blended. Makes 1 1/3 cups.
