"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pumpkin Bread Recipe

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

Susan Burditt Golanski
Added: Saturday, March 12, 2005


2 c flour (3c)
1 c cornmeal (1 c)
2/3 c brown sugar (1 c)
2 tsp baking powder (3 tsp)
2 tsp baking soda (3 tsp)
1 tsp cinnamon (1 tsp)
tsp salt (3/4 tsp)
1 c pumpkin (1 can)
1 c milk (1 c)
c canola oil (3/8 c)
2 eggs (3)

Amounts in ( ) are for 1 small can of pumpkin. Combine dry ingredients. Stir in the rest of the ingredients, pour into a greased 9 x 5 pan and bake at 350 for 50 minutes. Add dates, dried cranberries, raisins, and/or nuts as desired. Bake in smaller loaves for about 30 minutes.




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