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This recipe for SHARI JACKSON’S PUMPKIN BREAD, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kendra Jackson
Added: Wednesday, October 15, 2008


3 cups of sugar
1 cup Crisco oil
4 eggs, beaten
2 cups pumpkin (canned or fresh)
3 ˝ cups flour
2 teaspoons baking soda
2 teaspoons salt
1 teaspoon baking powder
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon cinnamon
˝ teaspoon cloves
2/3 cup water
1 cup chopped pecans - optional

Cream sugar & oil together, Add eggs & pumpkin, mix well. Sift dry ingredients together and add alternately with water to pumpkin mixture. Mix well and pour into two well-greased and floured 9x5” loaf pans. Bake at 350 degrees for 1 hour & 15 minutes or until test done. Let stand for 10 minutes. Remove from pan to cool. Makes 2 loaves, or 1 large Bundt pan

Personal Notes:
Personal Notes:
In loving memory of her sister Christi George of Abilene, TX, who fought breast cancer until August 19, 2008.




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