This recipe for Pumpkin Bread, by Kate Schwidde, is from Mom's Recipe Box,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Mix altogether thoroughly. Bake 1 1/2 hours at 325º. Use 1 lb coffee cans, grease thoroughly, fill 2/3 full. After out of oven 10 minutes, turn cans upside down. Should fall out, if doesn't, cut around bread and remove. Serve hot or cold with whipped cream or applesauce.
Mom's note: "Makes two 1 lb coffee can loafs plus one smaller can. Don't fill over 2/3 full."
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