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Pumpkin Bread

November 6, 2008

We have another guest post today!  Sharon made the best quick bread I’ve ever had for the election party last night.  It was really moist and tender with a crispy edge that even stayed crispy overnight.  And it was perfectly spiced.  I already know I’m planning on making this into muffins or loaves closer to the holidays.

1/2 c butter or margarine, softened
1-1/2 c sugar
2 eggs
1-1/2 cs all-purpose flour
1-1/2 t baking powder
3/4 t baking soda
3/4 t ground cinnamon
3/4 t ground cloves
3/4 t ground nutmeg
1/2 (16 ounce) can solid pack pumpkin


In a mixing bowl, cream butter and sugar. Add eggs; mix well. Combine dry ingredients; stir into creamed mixture just until moistened. Stir in pumpkin. Pour into one greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 1 hour or until bread tests done.

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