1 c. solid pack pumpkin
1 c. grated zucchini
3/4 c. sugar
2 eggs
1/4 c. corn oil
1/4 c. corn oil butter
2 c. flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 c. chopped pecans or walnuts
Creamy Cheese Filling (recipe follows)

Preheat oven to 350 degrees. In large bowl, combine pumpkin, zucchini, sugar, eggs, oil and butter; 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 into well-greased 9x5x3 inch loaf pan. Bake 60 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Makes 1 loaf.

CREAMY CHEESE FILLING:

1 (3 oz.) pkg. cream cheese, softened
3 tbsp. butter, softened

Combine ingredients. Beat until light and fluffy, with wooden spoon or electric mixer at medium speed. Spread between slices of Pumpkin Tea Bread.