Here is a recipe that can be used during Thanksgiving as well as the Christmas season...
*Remember your ingredients should be at room temperature.
1-2/3 cups all purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon salt
2 large eggs slightly beaten
1 ½ cups sugar 1 ½ cups canned solid pack pumpkin
½ cup vegetable oil
1/3 cup each diced and halved pecans
One 7.5 oz tub of Philadelphia Honey Butter Cream Cheese Spread
Can substitute: one 7.5 oz tub of Philadelphia Honey Pecan Cream Cheese Spread
Preheat your oven to 350 degrease. Grease a 9 x 5 inch loaf pan.
In a large mixing bowl, combine the DRY ingredients.
Add eggs, sugar, pumpkin, oil and mix until well combined and smooth
Pour your mix into the prepared loaf pan and bake for 70 minutes or until a pick placed into the center comes out clean.
Cool in pan on wire rack 10 minutes.
Remove from pan and continue to cool on same rack.
Generously cover with cream cheese and top with pecan "sprinkles" and halves.
Yield: About 8 slices (slightly over one inch)
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