"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Pumpkin Bread Recipe

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

Patricia Flaherty (Catterton Monaco)
Added: Wednesday, June 24, 2009


3 1/2 cup sifted flour.
2 tsp baking soda.
1 tsp salt.
1 tsp cinnamon.
1tsp nutmeg
1/2 tsp cloves.
1/2 tsp ginger.
3 cups sugar.
1 cup oil.
4 eggs.
2/3 cup water.
2 cups canned pumpkin (16 oz) or fresh pumpkin.
1/2 cup nuts.
1/2 cup raisins.

Sift together dry ingredients, including sugar, into mixing bowl. Make a well in dry ingredients and add remaining ingredients. Mix until smooth. Pour batter into three loaf pans or six tin cans that have been well-greased and floured. Bake at 350 degrees for 1 hour. Cool slightly in pans and then turn onto racks to finish cooling.

Personal Notes:
Personal Notes:
1 lb coffee cans filled no more than half full are ideal for baking in and then frozen right in the can.




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