This one's good, and the cream cheese ribbon is an unexpected treat. * Exported from MasterCook * Pumpkin Ribbon Bread Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup pumpkin 1/2 cup vegetable oil 2 eggs 1 1/2 cup sugar 1/2 tsp salt (optional) 1/2 tsp cloves 1/2 tsp cinnamon 1 2/3 cup flour 1 tsp baking soda 1 cup chopped nuts (optional) Cream cheese filling ingredients: 1 pkg cream cheese -- (8 oz.) softened 1/3 cup sugar 1 TB flour 1 egg 2 tsp grated orange peel Combine pumpkin, oil & eggs; beat well. Add sugar, salt, cloves, cinnamon, flour, baking soda, and nuts, mixing to blend. Pour 1/4 of the batter in 2 greased 7 1/2 x 3 1/2" bread pans. Beat cream cheese, sugar and flour together. Add egg and mix to blend. Stir in orange peel. Carefully spread cream cheese filling mixture over batter in the pans. Cover the cream cheese filling with the remaining batter. Bake at 325 degrees for 1 hour or until bread tests done. Cool 10 minutes in pans before turning out on a rack to cool. Store in the refrigerator. Joyce's 1997 2nd place Pumpkin Bread Posted to Friendly Freezer on 10-19-02 by Angela angela@seelyworld.com Source: "http://www.geocities.com/Heartland/Meadows/6734/recipe.html" - - - - - - - - - - - - - - - - - - -

Ok so I don't have an exact recipe and have only made this twice, once for Thanksgiving last year and once beforehand to make sure it would taste decent. I usually make spanakopita for holidays, and every time my father tells me how in Greece his mother used to make it with pumpkin instead of spinach and why can't I make that. So last year I googled kolokithopita which can either mean zucchini pie or pumpkin pie, read a bunch of recipes, and decided to attempt it. I still prefer spanakopita but if you want to make something with pumpkin that is savory and not sweet here is something to try. Here is an approximation of what I did. Kolokithopita 2 medium size pumpkins 1 medium size onion a couple sprigs of green onion 1/2 can evaporated milk 2 eggs big handful of fresh parsley, chopped 1/2 - 1 pound feta cheese crumbled pepper Filo dough melted butter Preheat oven to 400 Peel and grate pumpkin, sprinkle on some salt and place in colander to drain. Leave it for awhile then squeeze pumpkin with your hands to drain excess water. In a pot add some olive oil and sauté both onions till the white ones are translucent. Add grated/strained pumpkin and cook until you feel pumpkin is done. Add parsley, evaporated milk, feta, and pepper. (This is the point that I taste the mixture to adjust the proportion of feta. I start with 1/2 lb then taste and add till it tastes right to me ) Add two beaten eggs and stir to combine. Brush a 13 x 9 pan with melted butter place 1 sheet of filo in pan. Brush filo with butter add another sheet of filo. Continue for about 6 sheets of filo. (a few more is fine also) Spread pumpkin mixture evenly on top of filo and top with another 6 or so sheets of filo dough. Score the top layers of feta and bake for approx 45 minutes or until filo is crispy and browned.

Here are three, Tried and True recipes. Ann Home Cookin Chapter: Recipes From Thibeault's Table Pumpkin Loaf ============ 3 Cups sugar 1 Cup vegetable oil 4 eggs 3-1/3 Cups flour 2 Teaspoons salt 2 Teaspoons cinnamon (or to taste) 1 Teaspoon nutmeg 2 Teaspoons baking soda 2 Cups pumpkin 2/3 Cup water 3 Teaspoons Vanilla 2 bags chocolate chips. . Mix sugar, oil and eggs together, add pumpkin and vanilla. Set aside. Combine flour, salt, cinnamon, nutmeg, and baking soda. Blend into sugar mixture alternately with water. Bake at 350 for 1 hour if using large loaf pans, or for 50 minutes if using smaller loaf pans. Spray pans with Butter flavoured Pam. NOTE: The original recipe called for nuts (pecans or walnuts) which I used. Then I tried it with both nuts and chocolate chips, before settling on just chocolate chips. I use two bags of good quality chocolate chips. Home Cookin Chapter: Recipes From Thibeault's Table Pumpkin Roll ============ 3 Eggs 1 Cup sugar 2/3 Cup pumpkin 1 Teaspoon lemon juice ¾ c flour 2 Teaspoons cinnamom 1 Teaspoon ginger 1 Teaspoon baking powder 1 Teaspoon baking soda ½ tsp nutmeg 1 Cup chopped nuts Filling 1 Cup powdered sugar 8 Ounces cream cheese 4 Tablespoons Butter 1 Teaspoon vanilla . Beat eggs 5 minutes at high speed, adding the sugar, until foamy. Fold in pumpkin and lemon juice. Sift together flour, cinnamon, ginger, baking powder, baking soda, nutmeg. Fold into egg mixture. Spread onto well greased and floured 15 X 10 X 1 inch jellyroll pan. Top with nuts. Bake at 375 degree for 15 minutes. While hot , turn cake onto a pastry cloth sprinkled with powdered sugar. Roll in pastry cloth and let cool. Beat together filling ingredients. Unroll cake, remove cloth and spread filling on cake. Roll filling inside cake. Let stand until cold. Slices better when frozen, freeze, then remove for several minutes before cutting. Home Cookin Chapter: Recipes From Thibeault's Table ================== Pumpkins! They are everywhere now! I once heard that the white ones make the best pumpkin pie, but have never heard it confirmed. Can anyone comment on this and the merits of one variety of pumpkin over another for assorted uses? While I like the idea of cooking and pureeing my own pumpkin for pies, I wonder how much difference it really makes. Any comments? Posted by Eileen, (Browntoestoo) My favorite pumpkin pie recipe is one I found in Bon Appetit: Favourite Pie crust recipe or 1 Buttermilk Pie Crust Dough disk 1 16-ounce can solid pack pumpkin 1 cup whipping cream 3/4 cup pure maple syrup 3 large eggs 1 tablespoon all purpose flour 1/2 teaspoon natural maple flavor 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg Pinch of salt For Maple Whipped Cream: 1 cup chilled whipping cream 3 tablespoons pure maple syrup . Position rack in lowest third of oven and preheat to 400°F. Roll pie crust disk out on lightly floured surface to 13-inch-diameter round (about 1/8 inch thick). Roll up dough on rolling pin and transfer to 9-inch-diameter glass pie plate. Gently press into place. Trim edges of crust, leaving 1/2-inch overhang. Fold excess under. Crimp edges. Freeze until crust is firm, about 15 minutes. Line pie crust with foil, leaving 3-inch overhang. Fill foil with beans or pie weights. Fold extra foil gently over crust edges. Bake until crust is set, about 15 minutes. Remove foil and beans. Cool pie crust slightly. Reduce oven temperature to 350°F. Whisk all remaining ingredients (except Maple Whipped Cream) to blend in bowl. Pour filling into crust. Bake until filling is set, covering crust edges with foil if browning too quickly, about 55 minutes. Cool completely. (Can be prepared 1 day ahead. Chill.) Cut pie into wedges and serve with Maple Whipped Cream. To make Maple Whipped Cream: Whip cream with syrup in large bowl until soft peaks form. Makes about 2 cups. Serves 8.

I'd say no... but then I'm no expert with the Agave Nectar... I'm just learning how to use it from grainlady. You can get Agave Nectar at a store like Whole Foods in the aisle with the sugars and Honey.