"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pumpkin Bread Recipe

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Pumpkin Bread image
Paul, Jane Tuma & Daughter


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

Patricia Flaherty (Catterton Monaco)
Added: Wednesday, June 24, 2009


3 1/2 cup sifted flour.
2 tsp baking soda.
1 tsp salt.
1 tsp cinnamon.
1tsp nutmeg
1/2 tsp cloves.
1/2 tsp ginger.
3 cups sugar.
1 cup oil.
4 eggs.
2/3 cup water.
2 cups canned pumpkin (16 oz) or fresh pumpkin.
1/2 cup nuts.
1/2 cup raisins.

Sift together dry ingredients, including sugar, into mixing bowl. Make a well in dry ingredients and add remaining ingredients. Mix until smooth. Pour batter into three loaf pans or six tin cans that have been well-greased and floured. Bake at 350 degrees for 1 hour. Cool slightly in pans and then turn onto racks to finish cooling.

Personal Notes:
Personal Notes:
1 lb coffee cans filled no more than half full are ideal for baking in and then frozen right in the can.




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