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Pumpkin Bread



4 eggs

1 cup oil

3 cups sugar

2 cups cooked, mashed pumpkin

2 cups chopped dates

1 cup chopped walnuts

3 ½ cups flour

2 teaspoons baking soda

1 ½ teaspoons nutmeg

1 ½ teaspoons cinnamon

1 teaspoon salt


Preheat oven to 350 degrees. Cream oil and sugar. Add eggs, one at a time. Add pumpkin. Beat well. Sift dry ingredients. Add dry ingredients to pumpkin mixture. Add dates. Add nuts. Divide into three well-greased one pound coffee cans (note: if you don’t have these already, you may have to locate coffee cans with no inside rim; many brands today have that rim, and bread cannot rise above it). If you have no coffee cans, you can use three 9 x 5 bread loaf pans. Bake for one hour or until toothpick comes out clean. Cool ten minutes. Run knife along inside of can. Breads should slide out easily. Place upright on cooling rack until cool. Serve. Wrap breads you will not eat immediately in plastic wrap; can add a layer of aluminum foil, label and freeze as well.

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