Large mos pumpkin bread

Mo's Pumpkin Bread Revisited

This recipe comes to us courtesy of the "Spice of Life Cookbook" by Treva Davis (no longer in print). She writes, "I got this recipe several children ago from a woman I still hold dear. She may not recognize this as her recipe due to remodeling, but here goes. Sorry, Mo, the nuts had to go."

Yield: Makes 24 3/8-inch slices when baked in a 9-inch pan

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Mo's Pumpkin Bread Revisited Recipe

Preparation Instructions

Preheat oven to 325 degrees.

In a large bowl, mix sugars, and egg substitute. Add oil, applesauce, water, flour, baking powder, baking soda, cloves, mace, cinnamon and mix well. Fold in pumpkin.

Spray loaf pan (9x5x2) with nonstick spray and fill it 2/3 full. Bake for 1 hour 30 minutes, or until a toothpick inserted in the center comes out clean.

Recipe may be doubled and put into 6 small loaf pans and baked for 45-50 minutes. Freeze loaves for later use or give as gifts. Store leftovers in refrigerator.

Yield: Makes 24 3/8-inch slices when baked in a 9-inch pan

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1 can pumpkin, but you didn't specify what size can.

Alyx K

A new standby in my home. It never lasts longer than a day when I make it, it's that good! Use a 15-oz can of pumpkin.