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Pumpkin Bread Recipe

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This recipe for Pumpkin Bread, by , is from Reed's and Carroll's "Sharing Our Family Favorites", one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bernice Reed, Bryan
Added: Wednesday, October 5, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 cups flour
1/2 tsp baking powder
2 tsp. baking soda
1 tsp salt
2/3 cups crisco shortening
2 cups sugar
4 eggs
1 cup light molasses
2 cups fresh cooked pumpkin, mashed
4 tsp pumpkin pie spice
2 cups walnuts, chopped (optional)

Directions:
Directions:
Remove seeds from pumpkin. Place pumpkin halves on cookie sheet and cover with foil. Bake about 1/2 hr. Remove peel and cut in pieces. Cook on top of stove until done.Mash pumpkin and cream with shortening, sugar, eggs and molasses. Mix flour, baking powder, baking soda and salt. Add to pumpkin mix.Beat with mixer until well blended.Pour into greased two loaf pans. Bake at 350 for 1 hr or until cake tester comes out clean.

Number Of Servings:
Number Of Servings:
2 loaf pans
Preparation Time:
Preparation Time:
90 min
Personal Notes:
Personal Notes:
This is a little bit of work, but well worth the taste of fresh pumpkin.

I use mini foil pans and give loafs as gifts. Bread can be frozen.

 

 

 

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