Pumpkin Bread

This is a classic from Kandi's kitchen and one that gets rave reviews with everyone who has the pleasure of tasting such yumminess! The best part is that you make it beforehand and keep it in the freezer (as its easier to cut and doesn't fall apart...) so it can be pulled out last minute to WOW unexpected guests...This recipe is one of my favorite parts of the arrival of fall and keeps us company {and happy} clear through spring...You're gonna love it!

Pumpkin Bread

Mix in given order:

3 1/2 cups flour

1/2 tsp baking powder

2 tsp soda

1 1/2 tsp salt

1 tsp cinnamon

1 tsp nutmeg

1 tsp cloves

3 cups sugar

1 cup oil

1 cup water

4 eggs

2 cups Libby's canned pumpkin (I think the brand makes a huge difference!)

Pour into 3 greased and floured loaf pans. Bake at 350 for one hour. Cool and freeze in ziplock bags. Slice lengthwise and then crosswise into thin slices. Spread with filling and make into little sandwiches.

Cream Cheese Filling:

1 (8 oz) package cream cheese

1/2 cup butter (1 cube)

3 cups (approx) powdered sugar

1 tsp vanilla

Blend with mixer.