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Pumpkin Bread

Three and one half cups all purpose flour (3 ½)
3 cups sugar
2 teaspoons baking soda
One half teaspoon baking powder (1/2)
One and one half teaspoon salt (1 ½)
One and one fourth ground cloves (1 ¼))
One and one fourth ground cinnamon (1 ¼)
One and one fourth ground nutmeg (1 ¼)
4 eggs
1- 16 ounce canned pumpkin or (2 cups fresh pumpkin)
1 cup vegetable oil
Two thirds cup water (2/3) if pumpkin is can or (½ cup water if pumpkin
is fresh or frozen)

Prepare two 9x5” loaf pans and spray generously with Pam.
Preheat oven to 350 degrees.

In a large mixing bowl, sift dry ingredients together. In another mixing bowl,
Combine wet ingredients, then combine the wet and dry ingredients together.
Mix well but do not over beat. Pour into loaf pans. Bake for 1 hour. Cool
slightly and take out of pans to let cool on a rack. Place loaves on a clean
lint free cloth. Cover with another cloth. Place cooled loaves in ziplock
bags. Refrigerate or freeze. The bread needs to “cure” in the
refrigerator or freezer at least overnight. It will freeze well up to 3
months.

To serve, slice loaves. Spread a slice with the soft honey cream cheese spread and top with another slice.

Honey Cream Cheese Spread

1 (8 ounce) package cream cheese, softened
2 tablespoon honey

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Breakfast Sandwich

Breakfast Sandwich

Slice a loaf of sweet bread
Spread mayonnaise on the slice of sweet bread.  Lightly toast over grill or toaster oven.
Melt one third cup butter (1/3) in a pan and fry sliced smoked pork.
Add chopped green onions to the butter and pork.
Beat 2 eggs with a fork
Add the eggs to the pork and green onions and cook over medium heat until eggs are done.
Create a sandwich with 2 slices of buttered sweet bread and the egg/pork omelet.
Cut sandwich in half and add berries for decoration (for example: strawberries, blueberries, and boysenberries) Dust with powdered sugar.