Thursday, April 6, 2017

Pumpkin Loaf



  • 3 eggs
  • 1 cup sugar
  • 2/3 cup solid pumpkin
  • 1 teaspoon lemon juice
  • 3/4 cup all purpose flour
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1 cup chopped pecans
  • powdered sugar
  • Filling:

  • 1 cup powdered sugar
  • 1 8 oz. cream cheese, softened


How to Make It

  • 4 Tablespoons butter, softened (I microwave for about 10 sec. if I forget to leave out to soften)
  • 1/2 teaspoon vanilla
  • Using your mixer, beat the 3 eggs for 5 minutes. Gradually beat in the 1 cup of sugar. Then stir in (by hand) the pumpkin and lemon juice. Put aside.
  • Sift together the flour, baking powder, cinnamon,ginger, salt, and nutmeg. Fold into pumpkin mixture lightly to keep it fluffy.
  • Spray a 15 by 10 inch pan with Baker's Joy or Pam and pour mixture into pan. Move pan around to fit corners. Sprinkle chopped nuts on top.
  • Bake at 350 degrees for 15 minutes (begins to pull away from edges). Take a kitchen (hand) towel and lay on counter. Sprinkle towel with powdered sugar. Turn cake on top of towel. Beat the top with a knife or palm of your hand if needed to get loaf from pan. Take end of towel and roll up carefully. Set aside until completely cool.
  • When cool, unroll loaf and make filling by mixing all ingredients with a mixer until fluffy. Spread the filling on top of loaf and reroll. Put in refrigerator to chill.
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