ayres' pumpkin bread fingers

Name: Ayres' Pumpkin Bread Fingers
Cuisine: American
Ingredients: 12 ounce(s) sugar; 1 teaspoon(s) salt; 1 teaspoon(s) baking soda; 3 cup(s) bread flour; 1/4 teaspoon(s) cinnamon; 1/4 teaspoon(s) nutmeg; 1/4 teaspoon(s) allspice; 1 cup(s) vegetable oil; 3 - eggs; 2 ounce(s) pecans; 2 ounce(s) raisins; 12 ounce(s) pumpkin (not pumpkin mix); 8 ounce(s) pkg. cream cheese

(1 RATING)

96 Pinches

Julia Ferguson

Greenwood, IN

Updated on Sep 26, 2011

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

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Ingredients

12 ounces sugar
1 teaspoon salt
1 teaspoon baking soda
3 cups bread flour
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1 cup vegetable oil
3 - eggs
2 ounces pecans
2 ounces raisins
12 ounces pumpkin (not pumpkin mix)
8 ounces pkg. cream cheese

How To Make ayres' pumpkin bread fingers

Step 1

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.

Step 2

Serve along side Ayres' Chicken Salad.
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