Friday, October 2, 2009

Feasting on His Goodness--Part 2, Recipe for Celebration

Yesterday I told you we made pumpkin bread and pumpkin creame cheese to begin our feast. I want to share these recipes with you. The pumpkin bread recipe came from, and I am unsure about the origin of the other recipe. I hope you enjoy.

Blessings and celebration for you and your family!

Downeast Maine Pumpkin Bread
Submitted by: Laurie Bennett
Prep Time: 15 minutes
Cook Time: 50 Minutes
Yields: 24 Servings

1 (15 oz) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 ½ cups all-purpose flour
2 teaspoons baking soda
1 ½ teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground clobes
¼ teaspoon ground ginger

1. Preheat over to 350 degrees. Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water, and sugar until well-blended.
3. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
4. Stir the dry ingredients into the pumpkin mixture until just blended.
5. Pour into the prepared pans.
6. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick insterted in center comes out clean.

Pumpkin Cream Cheese

2 8-ounce packages cream cheese, softened
1 cup canned pumpkin
1/3 cup sugar
1 ½ teaspoons pumpkin pie spce
1 teaspoon vanilla
Freshly grated nutmeg (optional)

1. In a large mixing bowl beat cream cheese, pumpkin, sugar, pumpkin pie spiece, and vanilla with an electric mixer until smooth. Transfer to a bowl. Store tightly covered in the refrigerator for up to 1 week.
2. If desired, sprinkle with a little freshly grated nutmeg before giving as a gift. Makes about 3 cups spread.


Jan Parrish said...

Sounds delicious.



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