Pumpkin Bread sandwiches stuffed with a maple-date cream cheese:

Makes 4 loaves. 22-24 slices per loaf.

• 3 Cups King Arthur Flour (just under-2 7/8 actually)

• 3 Cups Sugar

• 1 teaspoon cinnamon

• 2 teaspoon baking soda

• 1 teaspoon nutmeg

• 1 teaspoon cloves

• ½ teaspoon baking powder

• 1 Cup Vegetable Oil

• 4 Farm Fresh Eggs

• 2 cups pumpkin

• nuts-optional

Preheat oven to 325 degrees Sift dry ingredients into large mixing bowl. Add liquids and mix well Bake in greased loaf pans for about 35-40 Minutes until the bread spring back to the touch and edges of loaf start to move away from the side of the pan. Keep in mind, this is a dense bread and will not rise all that much. It's this consistency, which makes the perfect party sandwich! Let cool 15-20 minutes before removing from pans.

Cream Cheese Filling:

4 oz cream cheese (room temp)

4 oz. Cabot Butter

2 Tablespoons Grade B Maple Syrup

Dates-optional

In small mixing bowl, combine and mix the above ingredients until well blended add desired amount of chopped dates. Spread mixture between two slices of pumpkin bread, cut the sandwich in half. Serve as the perfect treat for afternoon tea. Our children are quite popular for bringing these sandwiches to school!