PUMPKIN DIP

DELICIOUS!!!

1 can (15 oz) Libby's pumpkin
1 8oz cream cheese
2 cups confectioners sugar
1 tsp. cinnamon
1 tsp. pumpkin spice

Mix all ingredients. Serve on graham crackers or ginger snaps.

HOLIDAY PUMPKIN BREAD

INGREDIENTS

3 cups white sugar
4 eggs
2/3 cup water
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground allspice
3 1/2 cups all-purpose flour
2 teaspoons salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 (15 ounce) can pumpkin puree
1 cup chopped walnuts
1 cup raisins
1 cup vegetable oil



DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7 x 3 inch loaf pans.
Mix oil, sugar, and eggs together in a large bowl. Mix in pumpkin puree and water. Stir together flour, soda, baking powder, salt, and spices. Add to the pumpkin mixture, and mix until just combined. Stir in nuts and raisins. Divide batter into prepared pans.
Bake for 1 hour. Cool on wire racks.

PUMPKIN ROLL

3 eggs
1 c. sugar
1 tbsp. lemon juice
3/4 c. flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. salt
2/3 c. pumpkin
1 c. pecans

11 x 15 inch pan at 375 degrees for 15 minutes.
Beat eggs for 5 minutes; add sugar nd lemon juice, beating well. Sift together flour, baking powder, spices and salt. Add gradually to egg mixture, beating smooth each time. Fold pumpkin into batter until well blended. Spread in greased and lightly floured 11 x 15 inch pan. Sprinkle nuts on top. Bake in preheated 375 degree oven for 15 minutes. Sprinkle confectioners' sugar on tea towel; place cake on towel. Roll up starting at narrow end of cake. Lay aside to cool.

PUMPKIN ROLL FILLING:

1 c. confectioners' sugar
2 (3 oz.) pkg. cream cheese
4 tbsp. butter
1 tsp. vanilla

Combine all ingredients in mixing bowl beat until fluffy. After pumpkin roll is cold unroll and spread with cream cheese mixture. Reroll refrigerate 1 hour.

PUMPKIN SQUARES

Mix together:
2 c. sugar
1 tsp. soda
2 tsp. cinnamon
2 tsp. baking powder
1/2 tsp. salt

Beat together:
1 c. oil
1 (16 oz.) can pumpkin
Add eggs, oil and pumpkin to dry ingredients and bake at 350 degrees for 30 minutes.
ICING:
3/4 c. butter1 (3 oz.) pkg. Philadelphia cream cheese1 tsp. vanilla1 tsp. milk1 3/4 c. powdered sugar
Add. Icing and cut in squares.

PUMPKIN LOAF

2 & 1/2 cups pancake mix
1 cup firmly packed brown sugar
1/2 cup old fashioned oats
1 &1/2 tsp. pumpkin pie spice
1 cup canned pumpkin
3/4 cup milk
1/4 cup melted shortening
2 eggs
Combine pancake mix, brown sugar, oats and pie spice in a large bowl. Combine remaining ingredients separately, then add to dry mixture; stir only until moistened. Grease and flour a 5x9" loaf pan. Pour batter into pan. Bake at 350°, 55-60 minutes. Cool on wire rack, then remove from pan.

AMISH PUMPKIN BREAD

1 2/3 c . flour
1/4 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/3 c . shortening
1 1/3 c. sugar
1/2 tsp. vanilla
2 eggs
1 c. mashed pumpkin (canned pumpkin is just fine)
1/3 c. water
1. Preheat oven 350 degrees
2 Grease loaf pan.
3. Stir flour, baking powder, soda, salt & spices.
4. Cream shortening, sugar, vanilla before adding eggs one at a time & beating thoroughly after each addition.
5. Stir in pumpkin.
6. Add dry ingredients, alternating w/ water, beating just until smooth. DO NOT overbeat.
7. Put batter in pan.
8. Bake in preheated oven at 350 for 45-55 minutes or until done.
9. Turn bread on wire rack & allow to cool before storing it in an air tight container.
10 .Slice and serve w/ butter