Holiday Notebook: Pumpkin Bread with Cream Cheese Icing

This recipe is a Holiday staple for my family. Adapted from the 1960's children's book by Wende & Harry Devlin "Old Witch & the Polka Dot Ribbon". The recipe is originally named Old Witch's Magic Nut Cake.

Pumpkin Bread with Cream Cheese Frosting

Preheat oven to 350 degrees F. Grease two 5 X 7 loaf pans with butter.
You can also divide batter among 6-8 mini loaf pans and cut baking time in half.

3 eggs
1 -1 lb can pumpkin
3/4 cup vegetable oil (may sub canola oil)
1/2 cup water
2 1/2 cups all-purpose flour (may sub 1/2 of the flour with Whole Wheat)
2 1/4 cups sugar
1 1/2 teaspoon baking soda
1 1/4 teaspoon salt
3/4 teaspoon nutmeg
3/4 teaspoon cinnamon
1 cup golden raisins (optional)
1/2 cup chopped walnuts (optional)

Combine eggs, pumpkin, oil and water in a small mixing bowl. In a larger bowl, combine remaining ingredients.
Add wet ingredients to dry and mix until just combined. Do not over mix. Divide batter into two well-greased 5 X 7 loaf pans. Bake at 350 degrees for approximately 1 hour, or until a skewer inserted in middle comes out clean. Cool completely before frosting.

Frosting:
4 oz. cream cheese
3 tablespoons butter
1 teaspoon vanilla or lemon juice
1/2 box confectioners' sugar
chopped walnuts to sprinkle


Cream together ingredients for icing.
Frost tops and sides of loaves and sprinkle with more chopped walnuts if desired.