is one of the recipes that has been provided by
Shirley Cline from San Francisco in response to
my quest for recipes using Balsamic Vinegar. (You
can contact Shirley by emailing her - click here).
"This recipe comes from Taste of Home".
1 1/4 cups cooked or canned pumpkin
1/4 cup vegetable oil
1/2 tsp. vanilla extract
2 1/4 cups all purpose flour
2 tsp. ground cinnamon
1 tsp. allspice
1 tsp. baking soda
1/2 tsp. salt
1 package (8 oz) cream cheese, softened
1 Tblsp. sugar
3/4 cup flaked coconut
1/2 cup chopped pecans
1/4 cup packed brown sugar
1/4 tsp. cinnamon
a large mixing bowl, beat sugar, eggs, pumpkin,
oil and vanilla.
the flour, cinnamon, baking soda and salt and
add to egg mixture. Mix well.
into a greased 13 x 9 x 2 inch baking dish.
a small mixing bowl, beat cream cheese, egg
and sugar until smooth.
tablespoonful over batter and thencut through
batter with a knife to swirl.
topping ingredients and sprinkle over the top.
at 350° for 35 - 40 minutes or until a toothpick
comes out clean.
12 to 15 servings