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Pumpkin Bread


Many thanks to Kentuckians for this recipe! Mmmm...so yummy and it tastes like fall!

Jamie uses this recipe by BHG.com. She recommended adding a 1/2 tsp of cloves to the spices, which I did. I had some leftover Cream Cheese Frosting from the Carrot Cake I made the other day, so Dan wanted to slather his slices in it... Heavenly! :)

Cream Cheese Frosting from the Betty Crocker Cookbook

1-8oz. package of cream cheese (softened)
1/4 c. butter or margerine (softened)
2-3 tsp. milk
1 tsp. vanilla
4 c. powdered sugar

1. Beat cream cheese, butter, milk, and vanilla together until smooth.
2. Gradually beat in sugar 1 cup at a time until smooth and spreadable.

I found that this more than amply covered a 13x9 cake--the extra we used on the pumpkin bread! So halve it at least if that's the only thing you'll be using it for. Enjoy!

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