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Friday, September 28, 2012

Angie's Favorite Pumpkin Bread

I am so happy to announce that pumpkins are ready for picking.  What better way to celebrate than with something special from the Eckert Family Fall Cookbook.  As I scoured the cookbook looking for just the right thing to make, I happened upon Angie Eckert's Favorite Fall Pumpkin Bread.  She has made this many times for us and I never get tired of it.  I hope you enjoy it, too!

2 eggs
1 1/2 cups sugar
1 cup cooked fresh or canned pumpkin
1/2 cup oil
1 2/3 cups flour
1 tsp. baking soda
3/4 tsp. salt
1/2 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1/2 tsp. cloves
1/2 tsp. ginger
1/4 tsp. baking powder

Preheat oven to 350 degrees F. Beat eggs, sugar, pumpkin, and oil with wire whisk in large bowl.  Mix flour, baking soda, salt, nutmeg, cinnamon, cloves, ginger, and baking powder; stir into pumpkin mixture.  Pour evenly into 2 greased 8x5-inch loaf pans.  Bake 1 hour or until wooden toothpick inserted in center comes out clean.

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