Ayres' Pumpkin Bread Fingers

Ayres' Pumpkin Bread Fingers

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Julia Ferguson


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


★★★★★ 1 vote



  • 12 oz
  • 1 tsp
  • 1 tsp
    baking soda
  • 3 c
    bread flour
  • 1/4 tsp
  • 1/4 tsp
  • 1/4 tsp
  • 1 c
    vegetable oil
  • 3
  • 2 oz
  • 2 oz
  • 12 oz
    pumpkin (not pumpkin mix)
  • 8 oz
    pkg. cream cheese

How to Make Ayres' Pumpkin Bread Fingers


  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.
  2. Serve along side Ayres' Chicken Salad.

Printable Recipe Card

About Ayres' Pumpkin Bread Fingers

Main Ingredient: Vegetable
Regional Style: American
Other Tag: For Kids

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