"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Pumpkin Bread Recipe

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This recipe for Pumpkin Bread, by , is from Momma Whitley's Munchies, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jill Whitley
Added: Saturday, December 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 1/2 Cups Flour
2 Teaspoons Baking Soda
1 1/2 Teaspoons Salt
2 Teaspoons Cinnamon
2 Teaspoons Nutmeg
3 Cups Sugar
4 Eggs, Beaten
2 Cups of Fresh Pumpkin
1/2 Cup Water
1 Cup Vegetable Oil
1 Cup Chopped Pecans

Directions:
Directions:
Preheat oven to 350.

Combine flour, soda, salt, cinnamon, nutmeg and sugar in a large mixing bowl. Add eggs, water, oil and pumpkin. Stir until blended. Add nuts. Mix Well. Pour into two 9x5 loaf tins. Bake for one hour. Cool slightly and take out of tins to let cool on a rack.

Personal Notes:
Personal Notes:
This tastes best if you wrap and refirigerate it and wait a day to eat it. It keeps well in the frefrigerator and can be frozen.

 

 

 

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