"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Pumpkin Bread Recipe

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This recipe for 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.

Darlene Miller
Added: Tuesday, July 14, 2009


2 loaves
3 cups Sugar
3 cups flour
1 teaspoon cinnamon
1 tsp nutmeg
1 tsp allspice
tsp cloves
1 tsp salt
1 cup oil
2/3 cup water
4 eggs
2 tsp baking soda
2 cups pumpkin

Nuts and Raisins may be added if desired
Blend sugar, oil, and eggs
Add pumpkin
Then add remaining ingredients
Mix well with electric mixer
Baking times vary according to the size of the container
Fill container full
Bake at 325 for approximately 1 hour
Test with a toothpick
Let cool and remove
Wrap in foil
And refrigerate or freeze
Will make 2 loaf pans




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