"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Bread- Pumpkin Bread Recipe

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This recipe for Bread- Pumpkin Bread, by , is from Bodell Bistro From the Ol' Green Pot, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pam Hicks
Added: Thursday, April 12, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 15 oz can pumpkin puree
4 eggs
1 C vegetable oil
2/3 C water
3 C white sugar
3 1/2 C flour
2 t baking soda
1 1/2 t salt
1 t cinnamon
1 t nutmeg
1/2 t ground cloves
1/4 t ground ginger

Optional: Add chocolate chips or walnuts.

Directions:
Directions:
Preheat oven to 350 degrees. Grease and flour 3 (7x3 inch) loaf pans. In a large bowl, mix together pumpkin pure, eggs, oil, water and sugar until well blended. In a separate bowl, which together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center come out clean.

 

 

 

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