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Ingredients
| all-purpose flour (unsifted): 2 1/2 cups |
| whole wheat flour: 2 cups |
| granulated sugar: 2 cups |
| baking powder: 1 Tbl |
| baking soda: 2 tsp |
| eggs: 4 (beaten) |
| pumpkin puree: 2 cups |
| salt: 2 tsp |
| salted butter: 1 cup (softened) |
Pumpkin Bread I
Credit: AllRecipes
User rating:
"A pumpkin bread that may be used to make stuffing or try it toasted with butter."
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Prep Time
min -
Cook Time
min -
Servings
20 serving(s)
Tags
Directions
- Butter two 9x5 inch loaf pans. Preheat oven to 350 degrees (175 degrees C). Place oven rack in lower 1/3 of oven.
- In a large bowl, combine the white flour, whole wheat flour, sugar, baking powder and baking soda. Mix well.
- In a separate bowl, combine the pumpkin, eggs and salt. Add to flour mixture and blend in softened butter or margarine one tablespoon at a time.
- Divide mixture between 2 pans. Bake until golden and cake tester comes out clean, about 45 minutes. Invert onto racks and cool.