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Pumpkin Spice Bread Recipe

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This recipe for Pumpkin Spice Bread, by , is from Serenity Family Cookbook, 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!

Karla Whiteford


1/2 a 15 oz. can 100% puree pumpkin
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
3/4 c. water
1 3/4 c. dark brown sugar
1/2 c. vegetable oil
2 large eggs (lightly beaten)
1 3/4 c. flour
1 tsp. baking soda
3/4 tsp. salt

1. Heat pumpkin, cinnamon, nutmeg and cloves in small saucepan over medium heat until steamy
2. Stirring continuously, cook until pumpkin is stiff and starts to stick to the pan bottom (about 3 minutes)
3. Transfer to medium bowl; which in the water, brown sugar, oil, and eggs until smooth
4. In separate bowl, combine the dry ingredients
5. Fold into pumpkin mixture until just combined
6. Scrape batter into 3 greased miniature disposable loaf pans or 1 9 inch pan

Bake at 350 for 50 minutes (miniature) or 70 minutes (9 inch pan)

Let cool for a few minutes. Turn on wire rack and cool to room temperature.

(freezes well)

Number Of Servings:
Number Of Servings:
1 loaf




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