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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Pumpkin Bread Recipe

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This recipe for Pumpkin Bread is from The Johnson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2/3 cup butter
2 2/3 cups sugar
4eggs
1can 16 oz pumpkin
2/3 cup water
3 1/3 cups flour
2 tea baking soda
1 1/2 tea salt
1/2 tea baking powder
1 tea cinnamon
1 tea ground cloves
2/3 cup chopped nuts
2/3 cup raisins
Directions:
Directions:
Heat oven to 350 degrees.Grease bottoms only of 2 9x5x3 loaf pans or 3 8x41/2x21/2 in. loaf pans.Mix butter and sugar until creamed in a large bowl.Add eggs,pumpkin and water. Sift together flour,baking soda, baking powder,salt,cinnamon and cloves and blend into sugar mixture.Stir in nuts and raisins.Pour into pans and bake about 1 hour 10 minutes or until a wooden pick inserted in center comes out clean. Loosen sides of loaves from pans and remove from pans.Cool completely before slicing.To store wrap and refrigerate no more than 10 days.For zucchini bread substitute 3 cups shredded zucchini for the pumpkin(about 2 medium ) and blend in 2 tea vanilla with cloves.

 

 

 

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