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



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