"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway


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This recipe for PUMPKIN BREAD, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jeanne Rice
Added: Wednesday, June 21, 2006


3C Sugar
1C Veg Oil
1 lb Can pumpkin
4 eggs-beaten
31/2 C flour
2 Tsp baking soda
2 Tsp salt
Tsp baking powder
1 Tsp cinnamon
1 Tsp nutmeg
1 Tsp allspice
1/2 Tsp clove
2/3 C H20

In LARGE bowl
Combine sug.,oil,pump.and eggs-beat
Sift flour,baking soda,salt,baking powder,cinnamon,nutmeg,allspice,and cloves.
Add to pumpkin alternating with water.
May add one C raisins if desired
Bake at 350 for 1-11/4 hr in 2 lg or 3 sm pans

Cool pans before emptying

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
45 mins ?
Personal Notes:
Personal Notes:
Big favorite with our B&B guests.
Freezes well
Jeanne Tefft Rice




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