"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet


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This recipe for PUMPKIN HARVEST BREAD, by , is from MOM'S COOKING, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Monday, March 3, 2008


2 Cups flour, sifted
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp, Salt and ground cloves.
1/4 cup sugar
1/2 cup chopped walnuts
1/4 cup raisins
2 eggs slightly, beaten
1/3 cup orange juice
1/3 cup butter or margarine, melted or vegetable oil
1/3 cup brown sugar
1 cup pumpkin
1/2 tsp. vanilla

Preheat oven 350 Grease and lightly flour a 4 1/2 X 8 1/2 loaf pan.

In a large bowl sift together flour, granulated sugar and all spices. Mix in nuts and raisins.

In a medium bowl, beat together eggs, brown sugar, pumpkin, vanilla and butter. Add to dry ingredients. Mix well.

Immediately after removing from oven, brush top with vegetable oil. (This helps to keep if from drying out) While still warm wrap in plastic wrap and then in foil. Freezes well




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