BREAD:

3 eggs
1 c. sugar
2/3 c. pumpkin
1 tsp. lemon juice
3/4 c. flour
1 tsp. baking soda
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt

MIDDLE:

1 c. confectioners' sugar
2 (3 oz.) pkg. cream cheese
4 tbsp. butter
1 tsp. vanilla

Middle: Mix until creamy.

1. Beat 3 eggs on high 5 minutes, gradually beat in 1 cup sugar. Stir in 2/3 cup pumpkin and 1 teaspoon lemon juice.

2. Stir together flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold into pumpkin mixture and spread on greased and floured pan (15 x 1 x 1 inch). Top with 1 cup finely chopped nuts. Bake at 375 degrees for 15 minutes. Turn cake out on towel and sprinkle with powdered sugar. Roll towel and cake together and cool, unroll and fill with cream filling.