2 c. flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1 c. pumpkin
1 c. sugar
1/2 c. milk
2 eggs
1/4 c. softened butter
1 c. chopped nuts (optional)

Sift together first 6 dry ingredients; set aside. Mix together pumpkin, sugar, milk and eggs. Now add dry ingredients to pumpkin mixture. Then add butter and nuts. Pour into well-greased loaf pan or 4 small pans. Bake at 350 degrees for 45-55 minutes. To use a whole can of pumpkin (16 oz.) double recipe. Will make 2 loaves or 8 small loaves.

CREAM CHEESE FROSTING:

For bread above or any favorite.

8 tbsp. butter
8 oz. cream cheese
1 lb. powdered sugar
1 tsp. vanilla

Beat butter and cream cheese until well blended. Add sugar and vanilla; beat until smooth. (For cream cheese spread add less sugar.)