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Moist Maine Pumpkin Bread Recipe

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

Contributor:  
Contributor:  
Natalie Haynes
Added: Saturday, October 31, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 (15 ounce) can pumpkin puree
4 eggs
1 c. vegetable oil
2/3 c. water
3 c. white sugar
3 1/2 c. all-purpose flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp ground ginger

Directions:
Directions:
1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2.In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3.Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Number Of Servings:
Number Of Servings:
3
Preparation Time:
Preparation Time:
15 Minutes
Personal Notes:
Personal Notes:
This recipe is wonderfully moist! It is great for a Saturday morning breakfast, and gets better with age!

 

 

 

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