"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
This recipe for Pumpkin or Banana Bread with Diced Apples, by Stephanie Osler, is from The Wiersch Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Stephanie Osler Added: Wednesday, December 17, 2008
3 1/2 c. flour 2 tsp. baking soda 1 1/2 tsp. salt 1 tsp. cinnamon 1 tsp. nutmeg 3 cups sugar 1 cup vegetable oil 4 eggs 2/3 c. water 2 c. canned pumpkin 1/2 c. finely diced apple 1 c. pecans, chopped (optional)
Preheat oven to 350. Sift together all ingredients from flour to sugar and make a well. Then add all the ingredients from oil to apple. Mix until smooth and pour into 3 greased and floured loaf pans. Bake 50 minutes to one hour.
Can also make this as banana bread by substituting 2 cups mashed bananas for the pumpkin.
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