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Pumpkin Bread

From the kitchen of WGNV's Kathy Kexel

Central Wisconsin State Fair blue ribbon winner ten years in a row!

4 eggs
3 cups sugar
2 teaspoons baking soda
½ teaspoon baking powder
½ teaspoons salt
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2/3 cup water
1 cup oil
3 ½ cups all-purpose flour
3 cups cooked pumpkin OR 1 15 ounce can of pumpkin

Beat eggs.  Add sugar and continue beating until well blended.  Add oil and water.  Sift baking soda, baking powder, salt and spices with flour.  Add dry ingredients to wet.  Blend well.  Stir in pumpkin.

Fill greased loaf pans or muffin tins ¾ full.  Bake at 325 degrees Fahrenheit until top is cracked and toothpick comes out clean.  Remove immediately from pans to cool.

Standard loaves: 1 hour – 75 minutes
Miniature loaves or muffins: 45 – 50 minutes

Yield: 3 standard loaves, 6-8 miniature loaves; 24 – 30 muffins.
 

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