Pumpkin Bread

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The final moist and delicious product!
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The other day I got really upset about something that went down and instead of moping and crying I used the negative energy (anger) to create good things.
I fixed my hair, put on makeup, washed up some dishes and made pumpkin bread. Instead of having sore fists or tear streaked cheeks I had an amazing smelling house and pumpkin bread to share with Kit and friends.
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Here is the recipe I found in a book-this is weird for me. Most recipes I find online nowadays. What isn’t weird is how I always tweak a recipe. Below are my adjustments.

I added 2 cups of pumpkin (3/4 cups baked cushaw from farm and 1 1/4 cup canned pumpkin).

I also only added 1/2 cup water instead of a full cup because it wasn’t a very thick batter already.

I baked it for about 1 hour.
On the top I added almond bits and chocolate chips.

Next time I make this recipe, I will substitute 1 cup applesauce instead of oil or at least a half and half substitution. I have done it before with banana bread and I really like it.

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This VIP Cookbook was written in 1979 with the intent that proceeds benefit the American Cancer Society and their research.

I picked this up at a library book sale for less than $2 so don’t think I was being noble. There are some things in there that may be out of date but I figure a good recipe is almost always a good recipe.
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One loaf got devoured by my husband and me. The other loaf I took to a wedding shower and gave to the bride to be, who just happened to love anything pumpkin. Score!

My mouth us watering just looking at the pictures again. Kit found three more huge chushaw from our volunteer plant in the compost pile and I have tons of canned pumpkin too. I know what I’m doing come Monday!

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