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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - November 16, 2007

Easy Pumpkin Bread

Serves: 16


  Download this recipe.

1/3 cup vegetable oil
1 cup canned pumpkins
3 eggs
2 1/3 cups Original Bisquick®
1 1/4 cups sugar
2 teaspoons ground cinnamon
1/2 cup raisins

1. Heat oven to 350°. Generously grease bottoms only of 2 loaf pans, 8 1/2 x 4 1/2 x 2 1/2 inches or 1 loaf pan, 9 x 5 x 3 inches.

2. Stir all ingredients except raisins in large bowl until well blended. Stir in raisins. Pour into pans.

3. Bake 8-inch loaves 40 to 50 minutes, 9-inch loaf 50 to 60 minutes, or until toothpick inserted in center comes out clean; cool 10 minutes. Loosen sides of loaves from pan; remove from pans to wire rack. Cool completely, about 1 hour, before slicing.

From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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