"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 Spice Bread Recipe

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

Contributor:  
Contributor:  
Christine Beuten
Added: Wednesday, July 5, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 c. sugar
1 c. vegetable oil
4 eggs (slightly beaten)
1 can (16 oz) solid-pack pumpkin
3 1/2 c. flour
2 tsp. soda
1 tsp. baking powder
1 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground nutmet
1/2 tsp. ground cloves
1/2 tsp ground allspice
1/2 c. water

Directions:
Directions:
In a large bowl, combine sugar, oil and eggs. Add pumpkin and mix well. Combine dry ingredients; add to the pumpkin mixture alternately with water. Pour into two greased 9 X 5 X 3 loaf pans. Bake at 350 for 60-70 minutes or until bread tests done. Cool in pans 10 minutes before removing to a wire rack; cool completely.

Number Of Servings:
Number Of Servings:
2 loaves
Personal Notes:
Personal Notes:
This will melt in your mouth!

 

 

 

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