"The belly rules the mind."--Spanish Proverb

Spiced Pumpkin Bread Recipe

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This recipe for Spiced Pumpkin Bread, by , is from Blue Ribbon Winners & Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Betsy Wilcox


3 c. all purpose flour
2 c. sugar
2 tsp. baking soda
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp ground cloves
1/4 tsp. ground nutmeg
2/3 c. canola oil
3 eggs, lightly beaten
1 (15 oz.) can pumpkin
1/2 c. dried currants or raisins
cooking spray

Preheat oven to 350

Lightly spoon flour into dry measuring cup; level with a knife. Combine flour and next 7 ingredients (through nutmeg) in a large bowl; make a well in center of mixture. Combine canola oil, eggs, and pumpkin in a medium bowl; stir with a whisk until smooth. Add to flour mixture, stirring just until moist. Fold in currants.

Spoon batter into 2 (9"x5") loaf pans coated with cooking spray. Bake at 350 for 1 hour or until a wooden pick inserted in center comes out clean. Cool loaves in pans 10 minutes on a wire rack; remove from pans. Cool loaves completely.

Personal Notes:
Personal Notes:
Our neighbor brought a loaf to us made with squash instead of pumpkin. It was so good, it prompted me to ask for the recipe.




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