"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Pumpkin Bread Recipe

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This recipe for Pumpkin Bread, by , is from The Gilbert 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!

Joshua Watkins


2 cups all-purpose flour
2 teaspoons baking powder
teaspoon salt
teaspoon ground ginger
teaspoon baking soda
teaspoon cloves
1 cup packed brown sugar
⅓ cup shortening
2 eggs
1 cups canned pumpkin
cup milk

Mix together dry ingredients in a medium bowl; set aside.
Cream together brown sugar, and shortening. Add eggs, one at a time, until well blended.
Add pumpkin and milk, mixing well.
Add flour mixture a little at a time until incorporated.
Placed in greased 9x5x3-inch loaf pan, or mini loaf pans.
Bake in a 350 oven for 55-60 minutes or til a wooden pick inserted near center comes out clean. Cool in pan 10 minutes. Remove from pan; cool thoroughly on a wire rack. Wrap and store overnight before slicing.

Number Of Servings:
Number Of Servings:
12 slices




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