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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Evelyn's Pumpkin Bread Recipe

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This recipe for Evelyn's Pumpkin Bread is from Treasured family Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


2 cups sugar
1 cup packed brown sugar
4 eggs
1 cups vegetable oil (use fresh)
⅔ cup water
3 cups all purpose flour
1 teaspoon salt
2 teaspoon soda
1⅔ cans Libby's pumpkin (15 ounce) (not pumpkin pie mix)
2 to 3 teaspoons cinnamon per taste
1 teaspoon allspice
teaspoon ginger
1 teaspoon nutmeg
teaspoon ground cloves
1 cups pecans plus some for tops of loaves

Preheat oven 325. Makes two loaves of bread or one Bundt cake.
Mix flour, salt, and baking soda together and set aside.
In a large bowl, whip sugars and eggs together. Add pumpkin and spices to this mixture. Pour water and oil into the above mixture and mix. Gradually add combined flour, salt, and baking soda to the pumpkin/oil/water mixture. Mix well. Fold in chopped pecans. Pour batter into greased and floured bread/loaf pans or greased and floured Bundt/tube pan. Sprinkle tops of batter with additional pecans. Bake for 1 hour or until cake tester comes out clean.

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Chris's Favorite!




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