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Pumpkin Bread Recipe

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This recipe for Pumpkin Bread, by , is from The Speir Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gail Keyes
Added: Wednesday, June 8, 2005

Category:
Category:

Ingredients:  
Ingredients:  
5-1/4 cups all purpose flour,
2 - Tsp salt,
3 - Tsp. baking soda,
4- cups sugar,
1 - cup water,
6 - eggs,
1-1/2 Tsp. Nutmeg,
1-1/2 Tsp. Cinnamon
1 - Large Can Pumpkin (29 oz.)
1-1/2 cup salad oil
1-1/2 cups copped nuts (pecans of walnuts)
1-1/2 cups raisins

Directions:
Directions:
In a very large bowl mix dry ingredients.
In another bowl mix wet ingredients.
Add wet ingredients to the dry and mix well.
Grease and flour 4 aluminun loaf pans
Bake at 350 degrees for 1hour.
Test with a cake tester in the center it should come out clean.

Number Of Servings:
Number Of Servings:
4 large loaves
Personal Notes:
Personal Notes:
This Pumpkin Bread freezes very well. In fact after freezing it taste better.

 

 

 

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