"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 Brown Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joyce McDuffie

Category:
Category:

Ingredients:  
Ingredients:  
3 c sugar
1 c oil
4 eggs
1 tsp salt
1 tsp nutmeg
1 tsp cinnamon
2 tsp baking soda
3 c flour (sifted before measuring)
2 c canned pumpkin
2/3 c water (optional)

Directions:
Directions:
Cream together sugar, oil and eggs. Add salt, nutmeg, cinnamon, baking soda, walnuts, flour, pumpkin and water. Mix well. Poor batter into 4 greased loaf pans, 7X3-inches each, or use one loaf pan 9X5-inches and two 7X3-inch pans. Bake at 350 degrees for about 1 hour or until done. Large loaf will take 15 to 20 minutes longer to bake.

 

 

 

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