Pumpkin bread #02

Yield: 12 Servings

Measure 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

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, .

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