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Pumpkin Nut Bread Recipe

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

Lois Hoppe
Added: Saturday, November 25, 2006


Combine the following ingredients in large bowl, then blend with beaters:
1 1/2 c. sugar
2 eggs
1/2 c. oil
1 c. pumpkin

Sift together the following ingredients in a medium size bowl:
1 2/3 c. flour
3/4 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. cinnamon
(Add to dry ingredients...optional)
1/2 c. chopped nuts
1/2 c. raisins

Preheat oven to 350. Add sifted ingredients alternating with 1/2 c. of water to large bowl (pumpkin mix). Blend together with beaters, eliminating lumps. Grease a bread loaf pan with Crisco and then sprinkle with flour. Pour batter into the greased loaf pan leaving 3/4 inch of space from the top of the pan.

Bake 45-60 minutes. Test by placing a toothpick in the center of bread. Once completely baked, allow bread to sit in loaf pan for 10 minutes on top of a cookie rack. Remove from pan and cool on cookie rack. Wrap in plastic wrap, when bread is completely cooled!

Personal Notes:
Personal Notes:
Caution: This bread is so tasty; it may become addictive!




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