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Pumpkin Bread
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1 can (16 oz) | pumpkin |
1-2/3 cups | sugar |
2/3 cup | vegetable oil |
2 tsp | vanilla |
4 large | eggs |
3 cups | all-purpose flour |
2 tsp | baking soda |
1 tsp | salt |
1 tsp | ground cinnamon |
1/2 tsp | ground cloves |
1/2 tsp | baking powder |
Move oven racket low position so that tops of pans will be in center of oven. Heat oven to 350. Grease bottoms only of 2 loaf pans, 8-1/2x4-1/2x2-1/2", or 1 loaf pan, 9x5x3", with shortening. Mix pumpkin, sugar, oil, vanilla and eggs in a large bowl. Stir in remaining ingredients. Pour into pans. Bake 8" loaves 50-60 minutes, 9" loaf 1 hour 10 minutes to 1 hour 20 minutes, until toothpick inserted in center comes out clean. Cool 10 minutes in pans on wire rack. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
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