Cinnamon Pumpkin Bread
(Cherokee County)

2/3 cup mashed pumpkin
3/4 cup flour
1 cup sugar
1 1/2 teaspoons cinnamon
1 teaspoon baking soda
3 eggs

Preheat oven to 350 degrees. Mix pumpkin, flour, sugar, cinnamon, baking soda and eggs together. Pour on a cookie sheet covered with wax paper and bake at 350 degrees for 15 minutes. Cool completely.

8 ounces cream cheese
1 cup powdered sugar
1 teaspoon vanilla
1 tablespoon butter

Mix all of the above ingredients thoroughly with mixer and set aside.

2 cups finely chopped pecans
1/2 cup sugar
2 tablespoons water
2 tablespoons melted butter
1/2 teaspoon vanilla

Mix the above ingredients by hand and set aside.

Spread cream cheese mixture evenly over pumpkin bread. Spread lightly the pecan mixture over the cream cheese. Pull wax paper from cake and begin slowly rolling. When completely rolled and wax paper is removed, wrap in foil and place in the refrigerator until firm. Remove foil and slice or garnish and leave in a roll until ready to eat.

Garnish: Chocolate leaves -- Select unblemished rose leaves, wash and dry thoroughly. Using melted chocolate and a paint brush, carefully coat the underside of each leaf evenly with chocolate, taking care not to get any chocolate on the tops of the leaves. When set, add a second coat. Place on non-stick parchment (baking paper), chocolate facing upwards, and put in the refrigerator or in a cool place until set. Place along the sides or top of the bread with star tip cream cheese filling to garnish.

4H Recipe Index