Pumpkin bread #02
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Sugar |
| 4 | Eggs | |
| 1 | cup | Oil |
| 3⅓ | cup | All-purpose flour |
| 1 | teaspoon | Salt |
| 2 | teaspoons | Soda |
| 1 | teaspoon | Cinnamon |
| 1 | teaspoon | Nutmeg |
| ⅔ | cup | Water |
| 2 | cups | Pumpkin (fresh/canned) (up to) |
| 2 | cups | Raisins |
| 1 | cup | Chopped nuts |
Directions
Cream eggs & sugar. Add oil. Combine dry ingredients & add to creamed mixture alternating with water. Add pumpkin, raisins & nuts. Grease & flour pans or cans. Bake at 325 for 1 hour. Makes 2 large loaves or four 1-pound coffee can loaves.
BRENDA RAMEY
NELLIE HOPPER
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .