"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Pumpkin Bread Recipe

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

Melinda Rios
Added: Tuesday, December 9, 2008


3 cups sugar
2 sticks butter
4 eggs
2 cups pumpkin
1 cup raisins or dates (I us 2 cups)
1 cup nuts (I us 2 cups)
3-1/2 cups flour
1 tsp each of the following:
baking soda
cinnamon and
3/4 cup water

Beat well:
sugar, butter,eggs
pumpkin, raisins and nuts
Slowly add in:
flour, salt, backing soda, nutmeg, cinnamon, vanilla and water

Mix together well, but do not over beat. Pour into 3 greased or non-stick loaf pans (I use the tin foil loaf pans)

Bake at 350 for 1 hour or until the top feels firm. Let cool for 10 minutes in the pan and put them onto a rack to finish cooling

Number Of Servings:
Number Of Servings:
3 loaf pans
Preparation Time:
Preparation Time:
30 minutes




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