"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pumpkin Bread Recipe

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

Contributor:  
Contributor:  
Evelyn Martin
Added: Wednesday, January 26, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 2/3 c sifted all-purpose flour
tsp ground cinnamon
1 c sugar
2 eggs
1 tsp baking powder
1 c vegetable oil
tsp salt
1 c canned pumpkin
tsp ground cloves
c water
tsp ground nutmeg
c chopped walnuts
c chopped dates

Directions:
Directions:
Grease and flour one 8 x 4 x 2 inch & one 7 x 3 x 2 inch baking pan. Sift all dry ingredients into a large bowl. Add eggs, oil, pumpkin and water. Beat well. Stir in nuts and dates. Pour into pans using 2 cups of batter in larger pan and 1 cups in the smaller pan. Bake @ 325 for 1 hours for larger loaf and 1 hours for smaller loaf. Cool. Wrap in foil or plastic baggies. Loaves will freeze well up to 2 months.

 

 

 

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