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Pumpkin Bread from Mom

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“My mom was using this recipe over 55 years ago, & the only thing I've changed from her original set of ingredients is the addition of dried cranberries! I've eaten a lot of loaves of this bread, both with & without the crans!”
READY IN:
1hr 50mins
SERVES:
30
YIELD:
2 loaves
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 325 degrees F.
  2. Stir together the sugar, cinnamon, cloves, nutmeg, salt, baking powder, baking soda, eggs, oil, water & pumpkin, mixing well.
  3. Add the flour, two cups at a time, mixing well.
  4. If using cranberries, add them, & mix well.
  5. Pour the batter into two 9" loaf pans, dividing evenly.
  6. Put in the oven, & bake for 1 hour & 45 minutes, or until a toothpick in the center tests clean.
  7. Cool on a wire rack 10 minutes before removing loaves from the pans.
  8. Cool completely before storing in an airtight container.

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