"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Karen Moffitt's Pumpkin Bread Recipe

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This recipe for Karen Moffitt's Pumpkin Bread, by , is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ruth May
Added: Tuesday, January 22, 2008


4-1/2 Cups Sugar
1-1/2 Cups Oil
6 Eggs
2-1/2 Tsp. Nutmeg
2-1/4 Tsp. Cinnamon
1 Cup Water
1 Lg. Can Pumpkin (3 cups)
5-1/4 Cups Flour
3 Tsp. Baking Soda
2-1/4 Tsp. Salt
1-1/2 Cups Walnuts, chopped

Combine ingredients. Pour into 4 greased and floured loaf pans. Bake at 350 for 1-1/2 hours or until done. May be frosted with cream cheese frosting, optional.




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