"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Pumpkin Bread Recipe

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

Audrey Greene Isaacs
Added: Sunday, May 25, 2008


3 cups sugar
1 cup corn oil
4 eggs, beaten
1 lb. can pumpkin
3 & 1/2 cups plain flour
1 t. baking powder
2/3 cup water
2 t. soda
2 t. salt
1 t. cinnamon
1 t. nutmeg
1 t. allspice
1/2 t. ground cloves

Mix sugar & oil, add beaten eggs & pumpkin. Mix dry ingredients & sift. Blend into sugar mixture & mix well. Beat water in last. Grease & flour 4 small or 3 large loaf pans. Bake @ 350 for one hour or less. Check often after 45 minutes. Don't overcook. Freezes well.




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