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Moist Pumpkin Bread

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"Four years after my mother's death, I finally dealt with going through her many boxes of pictures and books. I loved reading the spiral notebook of recipes she had assembled over many years. Growing up, I would always ask her to make this moist pumpkin bread. Enjoy."
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1 h 15 m servings 393
Original recipe yields 16 servings (1 loaf)


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  1. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch loaf pans.
  2. Mix all-purpose flour, sugar, baking soda, salt, cinnamon, and pumpkin pie spice together in a bowl. Add pumpkin, eggs, vegetable oil, and water and mix well. Fold in pecans.
  3. Divide the mixture between the two prepared loaf pans.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool in the pan for 10 minutes before transferring to a wire rack.

Nutrition Facts

Per Serving: 393 calories; 17.7 56.3 4.2 41 456 Full nutrition

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