It’s the season of pumpkin! One of my favorite things to make during the fall is pumpkin bread. Not only is it a crowd favorite, but its really easy to make. Here’s my favorite pumpkin recipe to bake and share with your friends and family this Holiday season! And of course if you have any type of nut allergy, please leave the pecans OUT!! 🙂
Pumpkin Roll
Ingredients:
- 3 eggs
- 1 cup sugar
- 2/3 cup canned pumpkin
- 1 tsp lemon juice
Sift together:
- 3/4 cup flour
- 1 tsp baking powder
- 1 tsp ginger
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp salt
- 1 cup finely chopped pecans
Filling:
- 1 cup powdered sugar
- 4 tbsp margarine or butter
- 6 oz cream cheese
- 1/2 tsp vanilla
Directions
- Preheat oven to 375. Grease and flour 15x10x2 in jelly roll pan. Line pan with wax paper.
- Beat eggs at high speed for 5 minutes. Gradually add sugar. Stir in pumpkin and lemon juice.
- Fold sifted ingredients into pumpkin mixture. Spread batter in pan and sprinkle with pecans. Bake for 15 minutes, remove from oven. Let cake sit in pan for 10 minutes, then turn out on a clean tea towel sprinkled with powered sugar. Peel off wax paper. While cake is still warm, roll up in towel, lengthwise.
- Beat filling ingredients until smooth. When cake is cool, unroll and spread with filling. Reroll (without towel), cover with plastic wrap and chill at least one hour.
Photo courtesy of www.landolakes.com.
