"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pumpkin Bread Recipe

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This recipe for Pumpkin Bread, by , is from Cooking with Mary, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Susan Hinze


3 1/2 cups unbleached flour
1 cup brown sugar
2 cups granulated sugar
2 teaspoon baking soda
2 1/2 teaspoon cinnamon
1 1/2 teaspoon nutmeg
1/2 teaspoon clove
1 cup oil
4 eggs, beaten with fork
2/3 cup water
2 cups canned pumpkin or 16 oz. can
2 cups chopped dried apricots

Sift dry ingredients until well blended. Make a well; add oil, water, eggs, and pumpkin. Mix until smooth. Add apricots. Mix. Divide into 2 greased and floured loaf pans. Bake at 350 F for 1 1/2 to 1 hour 45 minutes. Ovens vary. Knife inserted in center should come out clean. Cool before removing from pan. Freeze if desired.




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