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Pumpkin Bread Recipe

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This recipe for Pumpkin Bread, by , is from Fruitland Farm's Finest, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Evelyn Martin
Added: Wednesday, January 26, 2011


1 2/3 c sifted all-purpose flour
tsp ground cinnamon
1 c sugar
2 eggs
1 tsp baking powder
1 c vegetable oil
tsp salt
1 c canned pumpkin
tsp ground cloves
c water
tsp ground nutmeg
c chopped walnuts
c chopped dates

Grease and flour one 8 x 4 x 2 inch & one 7 x 3 x 2 inch baking pan. Sift all dry ingredients into a large bowl. Add eggs, oil, pumpkin and water. Beat well. Stir in nuts and dates. Pour into pans using 2 cups of batter in larger pan and 1 cups in the smaller pan. Bake @ 325 for 1 hours for larger loaf and 1 hours for smaller loaf. Cool. Wrap in foil or plastic baggies. Loaves will freeze well up to 2 months.




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