"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pumpkin Bread Recipe

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This recipe for Pumpkin Bread, by , is from The Murphy Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Angie Murphy
Added: Tuesday, July 15, 2008


3 cups sugar
1 cup oil
4 eggs (beaten)
1 can pumpkin (1 lb)
3 1/2 cups flour
1 tsp baking powder
2 tsp baking soda
2 tsp salt
1/2 tsp cloves*
1 tsp cinnamon*
1 tsp nutmeg*
1 tsp allspice*
2/3 cup water
1/2 - 1 cup nuts (optional)

*You can also use pumpkin pie spice in place of all spices - use 2-3 tsp.

Preheat oven to 350. Blend sugar and oil. Add beaten eggs and pumpkin. Sift dry ingredients. Add to first mixture, along with water.
Pour into 3 pans. Bake for 1 hour.




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