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Spiced Pumpkin Loaves With Whipped Cream Recipe

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This recipe for Spiced Pumpkin Loaves With Whipped Cream, by , is from The Shartle Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cindy Shartle Brown
Added: Wednesday, August 29, 2007


4 c flour
2 t baking soda
2 t cinnamon
1 t nutmeg
1 t ginger
1 t salt
2 c pumpkin
2 c brown sugar
1 c sugar
1 c vegetable oil
4 large eggs
2 c raisins
1 c chopped pecans
Lightly sweetened whipped cream

Preheat oven to 350. Lightly oil two 9 1/4 x 5 1/4 x 2 1/2 inch loaf pans. Dust pans with flour. Sift first 6 ingredients into large bowl. Using miser, beat pumpkin and next 4 ingredients in another large bowl to blend. Beat in dry ingredients just until blended. Stir in raisins and pecans. Transfer batter to prepared loaf pans. Bake until center comes out clean, covering breads loosly with foil if browning too quickly, about 1 hour 20 minutes. Transfer pans to rack. Cool 15 minutes. Remove breads from pans. Cool slightly. Serve breads warm with cream.

Number Of Servings:
Number Of Servings:
2 loaves




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