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The great pumpkin has arrived, time to think about fall and all the flavors. This past summer I was visiting the Maine State Museum and saw this recipe in a cookbook that was being displayed of a old Maine farm kitchen. So, I pull out paper and pencil and wrote it down. Then I get home and google it and found the exact recipe on cooks.com So wonder where the orginal recipe came from. Doesn’t matter, we enjoyed this and its a nice bread for the holidays. Happy baking my friends, Andi
3 1/2 cups flour
3 cups light brown sugar
2 tsp soda
1 1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/2 to 1 cup chopped nuts, optional I used 1/2 cup in the bread because I used some in the streusel topping
In a large bowl add the first 7 ingredients and mix. Make a well in the middle of this mixture. Then add the remaining ingredients and stir with a spoon until mixed. Mix with electic mixer until smooth. Baked in greased and floured bread pans. Bake at 350 degrees for about 45-60 minutes or until done in center I got 4 small loaf pans. Allow to sit and cool. This bread is better the next day. So wrap it up and store or freeze for another day. I got 4 8-inch foil pans. These are the small disposal ones.
Streusel Topping: Brown-Eyed Baker
1/2 cup flour
1/4 cup chopped pecans
1/2 tsp cinnamon
3 Tbsp melted butter
Mix all together and sprinkle on top before baking