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Pumpkin Bread
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Moist and delicious

Daisy H


  • 3-1/2 cups (825 ml) flour
  • 2 tsp (10 ml) baking soda
  • 1 tsp (5 ml) cinnamon
  • 1 tsp (5 ml) nutmeg
  • 3 cups (700 ml) sugar
  • 1 cup (225 ml) veg. oil
  • 4 eggs, beaten
  • 3/4 cup (175 ml) buttermilk
  • 1 tsp (5 ml) vanilla
  • 1 16 oz (448 grm). can pumpkin
  • 1 cup (225 ml) raisins
  • 1 cup (225 ml) chopped pecans
  • In a large mixing bowl,sift together, flour, soda, salt, cinnamon, and nutmeg.
  • Add sugar, oil, eggs, and buttermilk. Mix well.
  • Stir in flavorings, pumpkin, raisins, and pecans.
  • Pour into two greased bread pans.
  • Bake at 350 degrees (175 C.) for 60-65 minutes or until a toothpick inserted into the center comes out clean.
  • Let stand for 10 minutes before removing from pans.
  • These freeze very well.
This is a very moist, delicious bread. Don't over cook but be sure it is done.

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