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Pumpkin Traditional Quick Bread

Pumpkin Traditional Quick Bread

A pumpkin traditional quick bread recipe that has been around for generations! Very delicious with wonderful spiced flavor. Try to use coffee cans to bake them in - makes all the difference in the world! Spiced with cinnamon. A wonderful Christmas gift.

Ingredients

3 cups all-purpose flour
3 cups white sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 1/2 teaspoons salt
2 teaspoons baking soda
1 cup vegetable oil
2/3 cup water
1 cup canned pumpkin
4 eggs

Directions

Preheat oven to 350 degrees. Grease and flour three 1 pound coffee cans.

Sift together the dry ingredients. Combine the vegetable oil, water, canned pumpkin and eggs. Slowly add dry ingredients to egg mixture and mix until blended.

Evenly distribute the batter between the coffee cans. Bake at 350 degrees for 50 to 55 minutes or until a toothpick inserted in center comes out clean and top of bread is browned.

Cool bread in coffee cans on a rack for 15 minutes. Remove bread from cans by running a knife around the inside and turning can upside down to dislodge bread (should slide right out!). Cool completely.

Nutrition Information

Recipe makes 3 loaves.

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