"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Pumpkin Bread Recipe

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This recipe for Pumpkin Bread, by , is from The Sauvageau Family Cookbook 2009, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen and Joe Amundson
Added: Saturday, March 21, 2009


1/2 c. shortening
1 1/2 c. white sugar
1/4 tsp baking powder
1 tsp soda
3/4 tsp salt
1/2 tsp cloves
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
2 eggs
1 2/3 c. flour
1/3 c. water
1 c. pumpkin
1/2 c. nuts - chopped (optional)

Cream shortening & sugar, add eggs, water and pumpkin. Combine flour, spices, soda and baking powder and add to mixture. Add nuts. Put into greased and lightly sugared bread pan. Bake at 350 for 1 hour or until done. NOTE: I usually double the recipe to use the whole can of pumpkin. This will then make two large loaves. I also like to use the Libby brand as it makes for a moisture bread.

Number Of Servings:
Number Of Servings:
1-2 loaves




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