"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Pumpkin Bread Recipe

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This recipe for Pumpkin Bread, by , is from The Mills Family Cookbook - The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Susan Burditt Golanski
Added: Saturday, March 12, 2005


2 c flour (3c)
1 c cornmeal (1 c)
2/3 c brown sugar (1 c)
2 tsp baking powder (3 tsp)
2 tsp baking soda (3 tsp)
1 tsp cinnamon (1 tsp)
tsp salt (3/4 tsp)
1 c pumpkin (1 can)
1 c milk (1 c)
c canola oil (3/8 c)
2 eggs (3)

Amounts in ( ) are for 1 small can of pumpkin. Combine dry ingredients. Stir in the rest of the ingredients, pour into a greased 9 x 5 pan and bake at 350 for 50 minutes. Add dates, dried cranberries, raisins, and/or nuts as desired. Bake in smaller loaves for about 30 minutes.




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