CORRECTION: Harvest Pumpkin Bread
harvest pumpkin bread 
southern living magazine 
 
categories: breads, microwave 
 
1/2 cup  pecans; chopped
1 Tbsp  graham cracker crumbs
1/2 cup  butter; softened, or -margarine
1 cup  brown sugar; firmly packed
  eggs
2 cup  all purpose flour
2 tsp  baking powder
1/4 tsp  baking soda
1/2 tsp  salt
1-1/4 tsp  ground cinnamon
1/2 tsp  ground nutmeg
1/4 tsp  ground cloves
1/4 tsp  ground ginger
1 cup  pumpkin; cooked, mashed
1 tsp  vanilla extract
1 Tbsp  graham cracker crumbs
 
  peachy cream cheese spread-
8 oz.  cream cheese
1/3 cup  peach preserves
1/4 tsp  ground ginger
 
spread pecans in a single layer in a glass pie plate; microwave at 
high 1 minutes; set aside. 
grease a 1 1/2-quart souffle dish; sprinkle bottom and sides with 
1 tablespoon graham cracker crumbs, and set aside. 
 
cream butter; gradually add sugar, beating well at medium speed of 
an electric mixer. add eggs, one at a time, beating well after 
each addition. combine flour and next 7 ingredients; add to 
creamed mixture alternately with pumpkin, beginning and ending with 
flour mixture. mix after each addition just until dry ingredients 
are moistened. stir in vanilla. 
 
spoon batter into prepared dish; sprinkle 1 tablespoon graham 
cracker crumbs over batter. place dish on top of an inverted 
microwave-safe bowl in the center of the oven. microwave at medium 
(50% power) 12 minutes, giving dish a quarter-turn every 4 minutes. 
microwave at high 1 to 4 minutes or until a wooden pick inserted in 
center of bread comes out clean. (top will appear moist but not 
wet.) remove from oven, and let stand 10 minutes. remove bread 
from dish, and serve with peachy cream cheese spread. 
 
peachy cream cheese spread. microwave cream cheese in a small 
glass bowl at low (10% power) 1 1/2 to 2 minutes or until softened. 
add preserves and ginger; stir well. yield: 1 1/3 cups. 
 
judi mae phelps 
 
 
 
-- 
(ID: 4340) Mirror: rec.food.recipes: Mon, Dec 20, 2004


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