A TASTE OF NOSTALGIA

General Store

Old-Fashioned Finds for Modern-Day Living

There's something special about an old-fashioned general store—a place filled with little treasures, familiar comforts, and a touch of yesterday.

Welcome to our own little corner of nostalgia! Browse vintage-inspired recipe collections, seasonal goodies, charming printables, and old-fashioned treasures created to bring a little warmth and happiness into your home.

Come on in, Darling! The door is always open, and there's always something new on the shelves. SHOP

THIS MONTH'S FEATURED RECIPE

PAW-PAW'S PUMPKIN RIBBON BREAD

FILLING:

2 (3 oz.) pkgs. cream cheese, softened
1/3 c. sugar
1 tbsp. flour
1 egg
2 tbsp. grated orange peel

Beat cream cheese, sugar, and flour together in small bowl. Add egg; mix to blend. Stir in orange peel; set aside.

BREAD:

1 c. cooked pumpkin
1/2 c. vegetable oil
2 eggs
1 1/2 c. sugar
1/2 tsp. salt
1/2 tsp. cloves
1/2 tsp. cinnamon
1 2/3 c. all-purpose flour
1 tsp. baking soda
1 c. chopped pecans

Make bread by combining pumpkin, oil, and eggs in large bowl. Add sugar, salt, cloves, cinnamon, flour, baking soda, and pecans; mix to blend.

Pour 1/4 of batter into 2 greased and floured loaf pans. Carefully spread the cream cheese mixture over batter. Add remaining batter, covering filling. Bake at 325 degrees for 1 1/2 hours or until bread tests done with wooden pick. Cool 10 minutes before removing from pans. Store in refrigerator.

CHEF KIKI TIP

Use full-fat block cream cheese at room temperature for a smooth, lump-free swirl

LEFTOVERS

Store leftover Pumpkin Ribbon Bread in the refrigerator in an airtight container for up to 5 to 7 days because of the dairy-based cream cheese filling.

GIFT GIVING

Pumpkin Ribbon Bread makes a wonderful, homemade gift- bake in full-size or mini loaf pans, and wrap it securely in cellophane or butcher paper and secure with festive ribbon. or butcher string. Include a recipe card.