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East Coast Pumpkin Bread

The leaves are turning bright beautiful fall colors on the East Coast. It’s Charlie’s favorite time of year to enjoy a heaping bowl of chowder [1] and his favorite pumpkin bread spiced with cinnamon, ginger, and nutmeg. Pumpkins were one of the first plentiful New England crops. Along with corn and fish, this sweet vegatable was the mainstay of many a Pilgrim diet.

Pumpkin Bread Recipe [2]

Foliage isn’t the only reason to travel to northern New England in October! Last year, 25,644 pumpkins decorated the streets during the annual Pumpkin Festival [3]in Keene New Hampshire! The largest pumpkin ever displayed, weighing in at a hefty 1,300 pounds, was brought by Cheshire Medical Center/Dartmouth-Hitchcock Keene.

East Coast Pumpkin Bread

4 eggs
3 cups sifted flour
2 teaspoons baking powder
2 teaspoons baking soda
1 1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1 teaspoon salt
2 cups sugar
1/2 cup vegatable oil
2 cups canned pureed pumpkin
1 cup raisins

Sift together the flour, baking soda, baking powder, spices and salt 2 times. Butter 2 loaf pans. Line the buttered pans with paper cut to fit. Mix oil and sugar in a large bowl. Add eggs one a time, beating after each until mixture is light. Add flour alternately with pumpkin, beating well after each. Stir in raisins. Pour into pans. Bake in preheated 350 degree oven for 1 hour or until toothpick when inserted into center comes out clean. Makes two loaves.

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