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The Amish Cook at Home: Simple Pleasures of Food, Family, and Faith
by Kevin Williams and Lovina Eicher
Pumpkin, like watermelon and squash, is a vine that really spreads out. So whether we grow pumpkins in a particular year depends largely on how much space we have. I like having fresh pumpkin because it really can be used in a lot of different baked goods. This moist bread is a seasonal favorite!
Makes 2 loaves


~ 3½ cups all-purpose flour
~ 3 cups sugar
~ 2 teaspoons baking soda
~ 1½ teaspoons salt
~ 1 teaspoon ground cinnamon
~ 2 cups homemade pumpkin puree, or 1 (15-ounce) can pumpkin puree
~ 4 large eggs, beaten
~ 2/3 cup water
~ 1/3 cup vegetable oil
~ 1 cup pecans, chopped


Preheat the oven to 350°F. Grease and flour two 9 by 13-inch loaf pans. Knock out the excess flour.

Combine the flour, sugar, baking soda, salt, and cinnamon in a large bowl. Stir with a whisk to blend. Stir in the pumpkin, eggs, water, oil, and pecans.

Divide the batter evenly between the prepared pans.
Bake until a toothpick inserted in the center of a loaf comes out clean, about 1 hour.


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