"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Pumpkin Bread Recipe

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

Carol Lewis Foster
Added: Wednesday, November 12, 2008


2 1/2 cups sugar
1 c. veg. oil
4 eggs
3 c. flour
1 tsp. cinnamon
1 tsp. salt
1 tsp. nutmeg
2 tsp. baking soda
1 T. baking powder
2/3 c. water
1 c. chopped pecans or walnuts (optional)
1 16 oz. can pumpkin

In a bowl, mix sugar and oil. Beat in eggs one at a time.

Sift together the flour, cinnamon, salt, nutmeg, baking soda, and baking powder.

Add dry ingredients to the sugar and oil alternately with the water.

Add pumpkin. Stir well. Stir in nuts.

Pour into 3 greased 8 1/2" x 4 1/2" x 2 1/2" foil loaf pans. Bake in 350 oven for 50-60 minutes, until they test done in the middle.

Cool in pan. You can freeze these.




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