(2 votes, average: 4.50 out of 5)
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Pumpkin bread loaf with cream cheese filling! Wonderful for Thanksgiving or any time of year.
Difficulty: Intermediate
Servings: 12
Ingredients
Loaf
3 eggs
1 c. sugar
2/3 c. mashed pumpkin
Dash of salt
3/4 c. self-rising flour
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 c. pecans
Filling
1 tsp. vanilla extract
1 c. powdered sugar
1 (8 oz.) pkg. cream cheese
1/2 c. butter
Directions
Roll:
Beat eggs and sugar together. Mix in pumpkin. Stir in salt, flour, cinnamon, ginger, nutmeg, and pecans.
Pour into a well-greased 10×15 cookie sheet with sides.
Bake at 375 degrees for 15 minutes.
While baking, sprinkle a clean dish towel with powdered sugar.
Remove loaf from oven, loosen edges and flip onto dish towel. Roll dish towel and pumpkin together from the short side. Chill for 20 minutes.
Filling:
Blend vanilla, powdered sugar, cream cheese and butter together.
Unroll pumpkin loaf and spread filling on top. Roll tightly and place dish towel around roll. Place in refrigerator to chill. Slice and serve.
Categories: Cakes, Desserts, Fillings, Holiday, Rolls
Tags: Thanksgiving
Submitted by: kentuckyfarmgirl on May 3, 2010
Helen says:
I love these things. One year I forgot to put the pecans in the cake part, so I just folded them into the filling, and it was good that way, too.
On November 6, 2010 at 10:34 pm
Amy says:
I made this this evening for an after dinner treat. It tastes delicous! There were only a couple issues I had with the recipe. I’ve never made any sort of a jelly roll type of cake, so I didn’t know what size pan to use. I used my “medium sized” cookie sheet with sides. Also, you don’t specify which direction to roll the cake: longways or shortways. I’m pretty sure I rolled mine the wrong way 🙂 It still tastes absolutely delicious, however, if you could add those additions to the recipe it would make it super duper easy to follow! Thanks 🙂
On November 30, 2010 at 7:00 pm
KentuckyFarmGirl says:
Thanks for the input Amy. I also use a medium sized cookie sheet (10 x 15 inch) with sides. I roll mine from the short side – end to end. Hope that helps!
On December 1, 2010 at 9:01 am
Amy says:
Ahhh, so I DID use the right size sheet. But, I also did roll it the wrong way. After I finished it, I noticed it didn’t look as pretty as yours. It was still absolutely delicious, though 🙂
On December 2, 2010 at 10:46 am