"The belly rules the mind."--Spanish Proverb

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.

Contributor:  
Contributor:  
Ruth May
Added: Tuesday, January 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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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