"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Pumpkin bread Recipe

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

Sue McPhee


(makes 2)
• 2 1/4 cups flour
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1/2 teaspoon ginger
• 1/2 teaspoon nutmeg
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 eggs, beaten
• 2 cups sugar
• 1 3/4 cups pumpkin pureι (15 oz can)
• 1/2 cup vegetable oil

Combine flour, spice, baking powder, and salt in bowl (1/2 cup of chopped nuts are optional); stir to blend the dry ingredients well.
Combine eggs, sugar, pumpkin, and oil in a mixing bowl. Stir in flour mixture. Spoon into two greased and floured 9x5x2-inch loaf pans. Bake at 350° for 55 minutes, or until a wooden pick or cake tester inserted in center comes out clean.




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