"After dinner sit a while, and after supper walk a mile."--English Saying

Share

Karen Moffitt's Pumpkin Bread Recipe

  Tried it? Rate this Recipe:
 

 

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 350º for 1-1/2 hours or until done. May be frosted with cream cheese frosting, optional.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

414W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!