Some holiday baking | Rock Candy

Some holiday baking

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HOLIDAY FLAVOR:  Pumpkin bread
Banana nut season has now passed, and now pumpkin rules the roost at Chez Robinson. Been working up just a bit more holiday baking before this last week of Christmas. And yes, I do share. My recipe for pumpkin bread with sweet cream cheese on the jump.

Pumpkin bread
1 ½ cups sugar
1 cup melted butter or vegetable oil or ghee
3 eggs
1 tablespoon vanilla

2 ¼ cups all purpose flour
1 tablespoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt

4 cups roasted pumpkin, mashed
1 cup roasted pumpkin seeds

Heat oven to 325. Spray two loaf pans with non-stick spray. Blend sugar, oil, eggs and vanilla together. Sift together dry ingredients and add. Add pumpkin and seeds.

Bake at 325 for one hour until knife inserted in center comes out clean.


Spread
1 package softened cream cheese
½ cup honey
1 cup roasted pumpkin seeds

Mix well in a blender until everything’s well smearable

From the ArkTimes store

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