Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 3 cups | Sugar |
| 4 \N | 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 |
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, .