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Pumpkin Bread Recipe

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This recipe for Pumpkin Bread, by , is from The Mitchell/Mays 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!

Pam Mays


3-1/2 cups flour
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
2 cups solid pack pumpkin (not pie filling)
1 cup vegetable oil
3 cups sugar
3 eggs
1 cup chopped nuts
1 cup raisins

Orange Glaze (optional)
1-1/2 cups confectioner's sugar
1 teaspoon grated orange peel
6 teaspoons orange juice

Preheat oven to 350. Spray 2 loaf pans with cooking spray. In medium bowl, mix together the flour, baking powder, baking soda, cloves, cinnamon, nutmeg and salt. Set aside. In bowl of electric mixer, combine the pumpkin, vegetable oil, sugar and eggs. Mix until well blended. Add dry ingredients and mix well. By hand, stir in the nuts and raisins. Divide batter between the prepared pans. Bake 50-55 minutes or until a toothpick inserted in center comes out clean. Cool in pans on a wire rack for 15 minutes. Remove from pans and cool completely.

Orange Glaze:
Combine all ingredients in small bowl. Stir with spoon until blended. Spoon over top of cooled loaves.

Note: Many years ago, we used to bake this in 1-pound aluminum coffee cans. This made a nice round loaf. Don't think anyone still uses aluminum cans for there coffee, but it was a fun way to make this bread to share with friends.




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