"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Pumpkin Harvest Bread Recipe

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

Contributor:  
Contributor:  
Madeline Loughman
Added: Monday, May 29, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3c. all-purpose flour
1 3/4c. sugar
1 1/2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
1/4 tsp. baking powder
1 can (16 oz.) pumpkin
1c. vegetable oil
4 eggs - lightly beaten

Directions:
Directions:
Preheat oven to 350F. Grease and flour four 6"x3"x2" metal or foil loaf pans.
In a large bowl, mix flour, sugar, baking soda, salt, cinnamon, nutmeg, cloves and baking powder. Add pumpkin, oil and eggs. Stir until dry ingredients are moistened and mixture is smooth. Pour into loaf pans.
Bake for approx. 45 minutes or until a wooden toothpick inserted in the center comes out clean. Remove from pans and cool on wire racks.
Once cooled, wrap in plastic wrap, then foil and store overnight before slicing. Spread slices with softened cream cheese, if desired.
If you prefer, use two 9"x5"x3" loaf pans and bake for 60 -70 minutes.

 

 

 

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