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Pumpkin Bread Recipe

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This recipe for Pumpkin Bread, by , is from Pfeiffer Pfamily Cookbook 2011, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Debbie Evans
Added: Tuesday, January 25, 2011


3 cups sugar
1 cup oil
4 eggs
1 large (1 lb. 13 oz.) can pumpkin
1 can canned milk
5 cups flour
1 tsp. cinnamon
1 tsp. ground cloves
1 tsp. salt
1 tsp. allspice
4 tsp. baking soda
1 tsp. vanilla
1 1/2 cups chopped walnuts, optional
2 cups milk chocolate chips, optional

Mix sugar and oil. Add eggs, canned pumpkin, and canned milk. Sift together flour, cinnamon, cloves, salt, allspice, and baking soda. Add dry ingredients a little at a time to pumpkin mixture. Add vanilla and walnuts and/or chocolate chips (if desired). Fill bread pans half full with batter. Bake at 350 for 1 hour in loaf pans (3 - 5x7 inch or 4 - 4 1/2 x 8 1/2 inch) or 20 minutes in muffin tins.




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