Yummy strips of baked pumpkin bread filled with cream cheese and cut into finger sized sandwiches. Ayres' Tea Room always served the Pumpkin Bread Fingers with their famous Chicken Salad that they piled high in a halved and scooped out pineapple shell surrounded with fresh fruit.
Recipe Source: L.S.Ayres Tea Room Recipes and Recollections presented by Indiana State Museum
Blend together sugar, salt, baking soda, flour, cinnamon, nutmeg and allspice. Mix oil and eggs; add pecans, raisins and pumpkin. Grease 2 4-ounce loaf pans; place dough equally in pans. Bake at 350 degrees F. 70-90 minutes. Cool on racks for 30 minutes. Whip cream cheese until spreadable. Split loaves lengthwise; fill with cream cheese and cut into finger-size servings.