"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Pumpkin Bread Recipe

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This recipe for Pumpkin Bread, by , is from Hedtke/Anderson Family Recipes, 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!

Contributor:  
Contributor:  
Aunt Laurie Gelschus

Category:
Category:

Ingredients:  
Ingredients:  
2 cups fresh pumpkin (or 1-15oz. can)
4 eggs
3 cups sugar
3 cups flour
2 tsp. baking soda
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
tsp cloves
tsp ginger

Directions:
Directions:
Grease and flour three 7x3 loaf pans. (I put parchment paper on the bottom to make it easier to remove baked loaf)

In a mixer, blend pumpkin, eggs, oil, and sugar until creamy. In a separate bowl, whisk flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Add dry ingredients to pumpkin mixture until just blended. Divide dough evenly between the 3 pans. Bake 60 minutes or until knife inserted in center comes out clean.

Personal Notes:
Personal Notes:
This is Tami's recipe. We bake, and freeze, pumpkin in 2 cups/bag quantities during the fall pumpkin harvest. Then we can bake these fresh breads whenever we are hungry for pumpkin bread.

 

 

 

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