*  Exported from  MasterCook  *
 
                           HARVEST PUMPKIN BREAD
 
 Recipe By     :
 Serving Size  : 0    Preparation Time :0:00
 Categories    : Breads                           Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  cup           butter or margarine -- softened
    1      cup           firmly packed brown sugar
    2      large         eggs
    2      cups          all-purpose flour
    2      teaspoons     baking powder
      1/4  teaspoon      baking soda
      1/2  teaspoon      salt
    2      teaspoons     pumpkin pie spice
    1      cup           mashed cooked pumpkin
      1/2  cup           chopped pecans -- toasted
    1      teaspoon      vanilla extract
                         PEACHY CREAM CHEESE SPREAD:
    1      package       cream cheese -- (8-ounce) softened
      1/3  cup           peach preserves
      1/4  teaspoon      ground ginger
 
      Beat butter at medium speed with an electric mixer until creamy;
 gradually add brown sugar, beating well. Add eggs, 1 at a time, beating
 until blended after each addition.  Combine flour and next 4 ingredients;
 add to butter mixture alternately with pumpkin, beginning and ending with
 flour mixture. Beat at low speed after each addition, just until dry
 ingredients are moistened.  Stir chopped pecans and vanilla into batter.
 Spoon into a greased 8 1/2 - x 4 1/2-inch loafpan.  Bake at 350 for 1 hour
 or until a wooden pick inserted in center comes out clean. Cool in pan on a
 wire rack 10 minutes; remove from pan, and cool on wire rack. Slice and
 serve with Peachy Cream Cheese Spread. Makes 1 loaf.
     Peachy Cream Cheese Spread:  Beat all ingredients at low speed with an
 electric mixer until blended. Makes 1 1/3 cups.
 
 
 
 
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