This is a friendship bread so felt it only right to share with all of you....Takes 11 days but well worth the wait.

Your start will be: 1/3 cup sugar 1/3 cup flour 1/3 cup milk

The beginning of the mixture is counted as day one...pour all ingredients into a large zip lock baggy and simply lay on your kitchen counter.

days 2-5..mush bag 2 times per day
Day 6- Add to bag...1 cup flour, 1 cup sugar and 1 cup milk
Day 7-9...mush bag 2 times a day and let air out of bag...reseal
Day 10...squeeze the contents of the bag into a large bowl
Add to the bowl:
1 cup flower
1 cup sugar
1 cup milk

Stir thoroughly and measure out 4 1 cup starts into baggies...give the starts and this recipe to othe4rs to enjoy ( might want to keep one for yourself)

To the small amount left in the bowl add:
1 cup oil
1/2 cup milk
3 eggs
1 tsp vanilla
2 cups flour
1 cup sugar
1 and 1/2 tsp Baking Powder
2 tsp cinnamon
1/2 tsp salt
1/2 tsp baking soda
1 large box vanilla instant pudding
1 cup chopped nuts (optional)

stir (with a fork) all ingredients until batter is smooth. Spray 2 loaf pans with Pam and sprinkle pans generously with sugar and cinnamon...divide batter into the loaf pans,,,sprinkle the top of the batter with cinnamon and sugar and bake at 325 for one hour

This bread is awesome, have been baking it year round for 11 years and my family really looks forward to it, especially during the holidays...starts can be put into the freezer...just remember to let it thaw one day and start day one on the next. Enjoy

I want a pumpkin roll recipe

I have one and will email it to you later today.

It has a cream cheese filling and is sooo damn good!!!

I'll see what I can do about that E

MsKim, this sounds awesome! I'm going to have to try it

Ladies...PUMPKIN ROLL ME!!!!!!

PUMPKIN ROLL


* CAKE
* 1/4 cup powdered sugar (to sprinkle on towel)
* 3/4 cup all-purpose flour
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground cloves
* 1/4 teaspoon salt
* 3 large eggs
* 1 cup granulated sugar
* 2/3 cup LIBBY'S® 100% Pure Pumpkin
* 1 cup walnuts, chopped (optional)
* FILLING
* 1 pkg. (8 oz.) cream cheese, at room temperature
* 1 cup powdered sugar, sifted
* 6 tablespoons butter or margarine, softened
* 1 teaspoon vanilla extract
* Powdered sugar (optional for decoration)

Directions:
FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

that sounds good but i dont thin i have the patients to make that. then i just might

I have made the friendship bread, what we did was have a group of friends make it, passed it around each day to a different person, came out wonderful

I would love something like this, it sounds awesome! However, I just don't have the patience for something that takes 11 days to make...lol

We passed around friendship bread for months last year at work! I think every type of pudding was tried, including pumpkin something or other. That bread is delicious. It was comical how we all used the same recipe but somehow it always tasted different. I am NOT a very good baker.....