"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Pumpkin Bread Recipe

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This recipe for Pumpkin Bread, by , is from HOME COOKING Favorites from Family & Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Debbie & John Hall Bonner
Added: Wednesday, May 16, 2007


3 cups unsifted flour (plain)
2 cups sugar
2 tsps. baking soda
1 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
2 cups pumpkin
1 cup oil
2/3 cup water
4 eggs

Stir all dry ingredients together. In another bowl add all other ingredients except eggs. Add eggs to wet ingredients one at a time and beat well between each egg added. Make a well in dry ingredients and add pumpkin mixture and stir until flour is moistened (will be a little lumpy). Pour into 2 9x15x3 inch pans. Bake at 350 degrees about 1 hour. Stick with toothpick until clean. Cool 10 minutes before removing from pan.

Ingredients mix together easily with a spoon. Do not use a mixer. If you beat too much, the bread will be drier. Makes 2 large loaves, and is better to me when it has been frozen. Heat a few seconds in the microwave, by the slice and top with cream cheese. That is the way I like it. You may prefer room temperature. Enjoy!




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