"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Pumpkin Bread Recipe

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

Contributor:  
Contributor:  
Yvonne Cavalli
Added: Monday, August 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  




4 cups sugar
6 eggs
tsp. baking powder
3 tsp. baking soda
3 tsp. salt
1 cup crisco oil
3 cups pumpkin (1 large can or 2 small cans)
1 cups water
1 tsp. of the following spices:
Ground cloves
Nutmeg
Cinnamon
Allspice


5 cups flour (Gold Medal All Purpose)








Directions:
Directions:
Preheat oven to 350
Stir all ingredients together in one bowl:

4 cups sugar
6 eggs
tsp. baking powder
3 tsp. baking soda
3 tsp. salt
1 cup crisco oil
3 cups pumpkin (1 large can or 2 small cans)
1 cups water
1 tsp. of the following spices:
Ground cloves
Nutmeg
Cinnamon
Allspice

Mix well
Add: 5 cups flour (Gold Medal All Purpose) Beat with electric mixer until smooth.
Divide evenly between: 3 9 3/4 bread pans
4 8 1/2 bread pans
6 6 1/8 baby loaf pans
Makes good cupcakes also.

Bake at 350 for one hour (for baby loaf pans check at 45 minutes.
Remove from pans 5 minutes after taking out of oven.

Number Of Servings:
Number Of Servings:
3 to 6
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
These freeze very well. Wrap individually in saran wrap, then put in freezer bag. They keep from
6 months to one year depending on your freezer.

 

 

 

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