3 eggs (2 eggs and 1 white)
1 c. sugar
2/3 c. pumpkin
1 tbsp. lemon juice

One large can of pumpkin will make 4 loaves. If you don't want to make 4 loaves, freeze the pumpkin for next time.

Beat eggs 5 minutes on high speed. Gradually add sugar, stir in pumpkin and lemon juice. Set aside.

Sift together:

3/4 c. flour
1 tsp. baking powder
2 tsp. cinnamon
1/8 tsp. cloves
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1/2 c. chopped nuts (optional)

Fold into egg mixture. Spread on well-greased or lined with wax paper, 15x10x1 inch cookie sheet. Bake at 375 degrees for 12-15 minutes. Turn over onto dish towel sprinkled with powdered sugar. Roll up in dish towel and let cool for 1 hour, unroll.

1 c. powdered sugar
8 oz. cream cheese
4 tbsp. soft butter
1 1/2 tsp. vanilla

Mix together. Beat until smooth. Spread over unrolled "cake" and re-roll. Wrap in clear wrap and foil, chill well overnight, then eat or freeze. Makes wonderful holiday gifts.