Pumpkin Zucchini Bread & Cream Cheese Spread

Submitted by Diane Hughes

 

1 cup solid pack pumpkin
1 cup grated zucchini
3/4 cup sugar
eggs
1/4 cup oil (vegetable)
1/4 cup melted butter or margarine
2 cup all purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. salt
1/2 cup chopped pecans or walnuts

Preheat oven to 350 degrees.  In large bowl, combine pumpkin, zucchini,
sugar, eggs, oil and margarine.  Mix well.  In separate bowl, combine flour,
baking soda, baking powder, cinnamon and salt.  Add dry ingredients to
pumpkin mixture, mixing only until flour is moistened.  Stir in nuts.  Spoon
in to well greased 9 x 5 x 3 inch loaf pan.  Bake in preheated oven for 60
minutes or until wooden pick inserted in center comes out clean.  Cool 10
minutes, then remove from pan.

Cream Cheese Spread

1 pkg. (3 oz.) cream cheese, softened (the whipped cream cheese works well)
3 Tbsp. margarine or butter

Combine ingredients and beat until light and fluffy with wooden spoon.
Spread on bread.