"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Pumpkin Bread Recipe

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This recipe for Pumpkin Bread, by , is from Cooking in the Tropics 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Beth Cunningham
Added: Monday, July 21, 2008


3 c. pumpkin puree
1 1/4 c. oil
4 c. white or brown sugar
6 eggs
4 c. white flour
3/4 c. brown flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 1/2 tsp. salt
2 tsp. cinnamon
1 1/2 tsp. nutmeg
1 1/2 tsp. cloves

Preheat oven to 350. Grease and flour three 9 x 5 inch loaf pans or 6 small gift sized loaf pans. In a large bowl, mix together pumpkin (If using pumpkin from Nigeria which you have had frozen, defrost and then set in a sieve to drain. Nigerian pumpkin is move moist than the pumpkin in cans from the US.), oil, sugar and eggs. Combine the dry ingredients; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans.

Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.

NOTE: To make pumpkin puree, slice a fresh pumpkin and remove skin and seeds. Boil in water until soft. Drain off water and mash. Freezes easily.




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