Recipe Friday: Pumpkin Bread with Orange Cream Cheese

I know it's not fall yet, but college football starts this weekend and that's good enough for me. Besides, no one has ever accused me of being afraid to rush the season. Except for wearing white shoes before Easter. I can't do do that. Come to think of it, it's time to put up the white shoes, white linen, and straw purses. Labor Day, don't you know. That's okay. It's a small price to pay for some football, cool weather, and pumpkins. But you don't need a pumpkin to make this. Libby's canned will do you fine. Happy baking and Roll Tide, Roll. 

Pumpkin Bread

3 1/3 Cups flour

2 teaspoons baking soda

1.5 teaspoons salt

1 teaspoon cinnamon

1 teaspoon ginger

½ teaspoon baking power

½ teaspoon cloves

2 2/3 Cups sugar

2/3 cups vegetable oil

2 Cups pumpkin

4 eggs

2/3 Cup chopped nuts (optional)

2/3 Cup water

Sift dry ingredients, except sugar, together. Combine sugar, oil, pumpkin, eggs, and nuts in a bowl and mix well. Add the flower mixtures, stirring until blended. Stir in water.

Spoon into 3 one pound greased loaf pans or 2 1.5 pound pans. Bake at 350 degrees for one our.

Cool completely

You can slice this thin and make little sandwiches with orange cream cheese.

Orange Cream Cheese

8 oz.. cream cheese, softened

¼ Cup confectionery sugar

¼ Cup brown sugar

Zest of half an orange

1 tablespoon frozen orange concentrate.

Beat cream cheese until light and fluffy. Add other ingredients and beat until blended.