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Pumpkin Bread Recipe

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

Nell Rushton McGilberry
Added: Saturday, July 28, 2007


2 1/2 c. sifted flour
1 c. oat flour
1 c. All Bran cereal
1 1/2 tsp. salt
1 c. oil
5 eggs
3/4 c. milk
2 1/4 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
1/4 tsp. or less of powdered cloves
2 c. pumpkin, shredded fresh or canned
1 1/2 c. sugar
1 1/2 c. brown sugar
1 1/2 c. pecans, chopped, optional

Combine All Bran and milk and let it soak.
Combine oil and eggs and mix well. Combine
all dry ingredients. Alternately add dry
ingredients and milk mixture to egg mixture.
Mix until smooth. Stir in pecans. Pour into 3 or
4 greased and floured loaf pans (depends on
the size of your loaf pans). Bake 1 hour in
preheated 350 oven. You can add shredded
coconut, raisins, chocolate chips, or shredded
apple to the mixture before baking.

Personal Notes:
Personal Notes:
This is a recipe I created to use fresh pumpkin
after Halloween. I usually shredded the
pumpkin and froze it until I needed it. These
are very good for Thanksgiving or Christmas.
Loaves freeze well.




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