"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Pumpkin Bread Recipe

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

Tammy Martin
Added: Monday, September 7, 2009


3 c. sifted flour
3 c. sugar
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
2 tsp. baking soda
4 eggs
2/3 c. water
2 c. pumpkin
1 c. oil
Caramel Icing:
3 tbsp. margarine
3/4 tsp. vanilla
4 tbsp. milk
1/2 c. brown sugar
1 c. powdered sugar

Mix together the dry ingredients. Add the rest of the ingredients and mix well. Grease and flour 2 to 3 loaf pans. Pour into pans. Bake 350 45 to 50 minutes or until done. Remove from pans after cooling for 10 minutes. For icing, bring to rolling boil the margarine, vanilla, milk, and brown sugar. Remove from heat and stir until cool. Add powdered sugar and glaze bread.

Personal Notes:
Personal Notes:
I also line the bottom of the pans with waxed paper to help the bread come out easier.




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