Pumpkin Bread

Pumpkin Bread

A vintage handwritten recipe for Pumpkin Bread; make this Pumpkin Bread with sugar, flour, oil, raisins, pecans, orange juice, mashed pumpkin, eggs, salt, baking soda, nutmeg, and cinnamon. The recipe suggests that you can use one-pound coffee cans or loaf pans to bake this Pumpkin Bread.
Pumpkin Bread


3 cups sugar
3 1/2 cups flour
1 cup oil
1 cup raisins
1 cup pecans
3/4 cup orange juice
2 cups mashed pumpkin
4 eggs
1 1/2 teaspoon salt
2 teaspoons soda
1 teaspoon nutmeg
1 teaspoon cinnamon


Mix in a large bowl.  Beat with an electric beater.  Flour & grease four one-pound coffee cans or two loaf pans.  Fill half full.  Bake at 350-degrees for one hour.  Let cool for ten minutes, remove from can.  Let cool and wrap in plastic wrap. 

Notice the depression era ingenuity, re-using coffee cans to bake bread!

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