"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Pumpkin Spice Bread Recipe

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

Contributor:  
Contributor:  
Betty Ulibarri
Added: Saturday, September 26, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Half of a 15 ounce can of pure pumpkin
1/2 t. cinnamon
1/2 t. nutmeg
1/2 t. ground cloves
3/4 c. water
1-3/4 c. dark brown sugar
1/2 c. vegetable oil
2 eggs, slightly beaten
1-3/4 c. flour
1 t. baking soda
3/4 t.salt

Directions:
Directions:
Heat oven to 350. Heat pumpkin, cinnamon, nutmeg, and cloves in a small saucepan over medium heat until steamy. Stirring continuously, cook until pumpkin is stiff and starts to stick to the pan (about 3 minutes). Transfer to a medium size bowl and whisk in 3/4 c. water, then brown sugar, then oil, then eggs until smooth. In a separate bowl, stir together dry ingredients then fold into the pumpkin mixture until just combined. Place mixture in 3 greased miniature loaf pans or one 9 inch pan. Bake until firm and golden brown, about 50 minutes for miniature loaves or 70 minutes for the larger loaf pan.

Number Of Servings:
Number Of Servings:
15
Personal Notes:
Personal Notes:
Double the recipe to use a whole can of pumpkin. Can be frozen also. This is a very moist and tasty bread, great any time of year.

 

 

 

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